The choice of nuts and the preparation of dishes
Walnut jam is rich in oleic and linoleic acid, magnesium, copper, iodine, zinc, volatile, vitamin e, C and group B. it is Necessary to approach the selection of nuts with all responsibility, after all, this is half the battle. For jam suitable large nuts perfect without any flaws and dark spots. The fruit must be green, to have a delicate milk shell inside. Check the nuts, you can: puncture the fruit with a toothpick, if it passes through smoothly, you raw materials of excellent quality. Suitable time for harvesting of jam – this is the second half of June.
To properly approach to the selection of dishes for jam. Copper basin is not suitable, because copper ions have the ability to destroy ascorbic acid. Also not suitable aluminum pots, the high acidity of the jam will break the oxide film, the metal falls directly into the product. The best option may be the stainless steel cookware or enameled container. Glass jars and lids are recommended to be washed with a solution of baking soda, to scald boiled water, to dry. The lids can be boiled in water.
Recipe of jam
Before proceeding to the process of cooking, you will prepare the fruit. Put on the hand silicone or plastic gloves, clean the nuts from the green skins. Soak the fruit in a bowl of cold water for two days, it should be at least five times a day to change the water.
After a time, drain the water and immerse the walnuts in a lime solution. For its preparation you need to dissolve 500 grams of slaked lime in 5 liters of water, leave for several hours, drain. Keep the green nuts need in a few hours, this will remove the bitter taste from the future of jam. The fruits thoroughly under running water and prick with fork in several places, soak again in cold water for two or three days.
Here are the necessary ingredients for making jam: 100 pieces of walnut, 2 cups water, 2 pounds granulated sugar, 1 lemon and 10 cloves buds. Put prepared walnuts in boiling water which should completely cover the fruit. Cook on medium heat for ten minutes, then drain the nuts in a sieve.
Mix two cups water with sugar, bring to the boil, remove the foam. Dip in the syrup, the nuts, add the cloves and squeezed lemon juice. Bring the mass to boil. Turn off, wait for the jam to cool, then boil again. Repeat this step three times. Put the finished jam in sterilized jars, close.
Advice 2: How to make jam from green walnuts
Walnuts – a product known for its taste and useful properties. Jam from green walnuts to decorate the table, will appreciate the unusual taste and improve health. To prepare this jam needs to take unripe fruits that have no shell, but instead a thin green rind. The suitability of a nut tested with a toothpick: if it passes through, some of these nuts can make jam.
You will need
- – 100 walnuts milk ripeness;
- – 2 kg of sugar;
- – water (for the syrup) 500 ml;
- – 1 lemon.
First, clear the nuts from the green peel, cut off the ends of the fruit from the peduncle and flower. Wear gloves, because the skin contains large amounts of iodine which can stain your hands. Peeled nuts, pierce in several places with fork or sharp wooden stick. The puncture put 1 clove Bud.
Pour nuts cold clean water for 10 days, in order to out the bitterness. Water change 2 times a day. If the nuts taste bitter much, use lime water. It is prepared as follows: hydrated lime in the amount of 500 grams is filled with 5 liters of cold water and infused for about 4 hours, then water is filtered through several layers of cheesecloth or a thick cloth. In lime water the nuts can be kept for about a day, before soaking in cold, ordinary water.
Nuts rinse with plenty of water, then dip in boiling water. Simmer for 10-15 on high heat, stirring constantly. Drain the water using colander, drain the nuts.
Cook the sugar syrup: combine sugar and 500 ml of water, place in a saucepan over medium heat, bring to a boil, stirring constantly. Remove the foam and let cool slightly. If you have lots of nuts, syrup needs to be cooked more.
Prepared nuts, place in sugar syrup. Add spices to taste: cloves, cinnamon, vanilla. Add the juice of one lemon. Put on a slow fire and cook until thick, about 2 hours. Let the jam cool slightly, pour into sterilized jars and roll them. Ready jam keep in cool and dark place.
Pay special attention to soaking nuts, and timely changing of the water. If enough nuts to soak, they will be very bitter and the jam will not work.
This recipe shows how to make a light jam from green walnuts. If you like dark color, do not add lemon juice in the cooking process, then it gets a nice brown color.