Jam from green walnuts with a peel recipe, useful properties of jam

Why have so many people never heard of nut jam or only remotely remember its taste from childhood? The answer to this question is in the geography of the growth of walnut young walnut. And it grows in the Caucasus and in the Talysh Mountains, in the Tien Shan and the Balkans, in China, India, Iran, Ukraine, Greece and Asia Minor. Residents of these regions are lucky, and they have the opportunity to harvest young fruits for the future. The population of the rest of the world remains to enjoy ripe nuts, which is also good. But why are green walnuts so useful and how do they differ from ripe ones?

What is useful in the product

Walnuts - it is useful! This is an inexhaustible source of irreplaceable substances, vitamins, minerals. They are rich in protein and healthy fats. But as the fruits ripen, their chemical composition changes. The value of unripe nuts is that the peel, which then hardens, contains a huge amount of iodine. Inadequate intake of this element with nutrition threatens to inhibit the functions of the thyroid gland, and, consequently, the disorder of all hormone-dependent metabolic processes. As it ripens, the walnut peel loses a significant amount of iodine, and it becomes almost impossible to get the rest from the hard shell.

In addition to iodine, nuts are rich in vitamins of groups B, C, PP, A, E, K. Plus they contain: magnesium, iron, fluorine, cobalt, zinc, sulfur, potassium, calcium, phosphorus, manganese, copper, selenium, sodium. High content of essential acids: stearic, oleic, palmitic, linoleic. The composition also includes tannins, flavonoids, quinones, essential oils. This list is quite comparable with the description of pharmacy multivitamin complexes, isn't it?

So rich gives nuts a set of useful properties:

• improve cerebral circulation, memory, concentration;
• strengthens blood vessels;
• have a pronounced anthelmintic effect;
• have anti-inflammatory and bactericidal effects;
• restore muscles after physical exertion;
• stabilize the nervous system;
• strengthen bone tissue, teeth, joints;
• help the heart;
• able to establish the function of the liver and gastrointestinal tract;
• improve metabolism.

In addition, nuts are beneficial for women in the process of restoring reproductive function. The benefits for men are invaluable in case of sexual impotence and prostate.

When a treat is taboo

However, from such a number of advantages, you should not lose your head and start recklessly absorbing the product - walnuts also have their contraindications. With caution, women should use nuts in the period of gestation and lactation, because they are a fairly strong allergen. An exception is women whose pregnancy is complicated by a lack of iodine. For them, such a treat will be invaluable, of course, provided that there is no allergy to nuts.

The calorie content of nuts, and it is about 654 kcal per 100 g, makes people who control their weight, refrain from excessive consumption of goodies.Do not forget that the excess of iodine is also harmful to the body, as well as its lack.

Walnut Jam: Getting Started

Making jam from green walnuts, whatever the recipe, is
the process is long and laborious. Moreover, it is not the recipe itself that matters, but the preparation of the fruits for further cooking. Boiled nuts are considered very healthy. Due to the fact that unripe fruits are so rich in iodine, they have a bitter taste and only a long, and most important, correct, soaking will help get rid of it. The quality of raw materials is a decisive factor.

Pick the fruits

Only young nuts are suitable for jam: their peel is green, it is soft and with a light waxy coating, and the core has a consistency close to jelly-like. The fruits reach this degree of maturity towards the end of June, and they begin to cook the walnut jam in early July, after careful preliminary preparation of the raw materials.

For canning, only perfectly even nuts are suitable, without spots, dents or other external damage. Therefore, they are torn directly from the tree. It is advisable to pick fruits of medium size of approximately the same size. Their readiness to become a raw material for jam is checked as follows: with a wooden knitting needle or a toothpick, you need to try to pierce the nut through. If you succeeded - you can harvest.

What should be the dishes

Not every container is suitable for making a nut treat. Copper utensils will give metal ions to raw materials. And aluminum is not good - acids can damage the oxide film, and metal particles can get into your workpiece. As practice has shown, enameled dishes are the best. Stainless steel also works. Keep in mind that green nuts during soaking will emit iodine, which is why light enamel can turn into an undesirable shade that is unlikely to get rid of. It is better to use dishes with a dark color coating.

Soaking Features

After harvesting, the nuts are washed and peeled with a thin layer, as when peeling potatoes. Now they can be poured into a prepared container and pour clean water. But then you can choose one of three ways to prepare raw materials.

Method number 1: with lime

1. Soaking lasts from two to four days, the duration depends on the size of the fruit. Do not forget to change the water to fresh at least twice a day.
2. The first waters will be dark due to iodine released, but with each subsequent change, the liquid will become lighter.
3. The next step is the preparation of lime water. For this you need 100 g
   slaked lime for every liter of water.
4. The solution must be allowed to settle to precipitate. Next, the nuts for a day are poured with top water filtered through a loose cloth.
5. Rinse thoroughly.
6. Each fruit is pricked with a fork in three or four places.
7. Soak again in clean water. And again, at least twice a day, change
   liquid to fresh. Two days are enough.
8. Next, cook the nuts for ten minutes.
9. Drain the water, cool the fruits.

Method number 2: with citric acid

1. Fruits are pierced with a fork immediately after peeling.
2. Soaking lasts from seven to ten days, depending on the size of the nuts.It is necessary to change the fluid at least twice a day.
3. In this recipe, lime is dispensed with - lemon water is prepared. For this, one and a half to two liters of water are diluted with one teaspoon of citric acid powder. Pour raw materials for a day.
4. Next, boil the fruits in lemon water for 15-20 minutes.
5. Without draining lemon water, we stand another day.
6. We rinse with clean water.

Method number 3: with cloves

1. Peeled nuts are pierced with a fork.
2. Fill the fruit with clove inflorescences.
3. Soaked for four days, changing the water every four hours.
4. Then the raw material is boiled for about half an hour, cooled and washed.

We turn to cooking

Making the right jam from young walnuts is not an easy task. Occupation is time-consuming, long and responsible. You will not be able to leave somewhere or even leave home for a long time during the entire preparation process, starting from the preparation of raw materials and ending with the twisting of cans.

Yes, endless washing of fruits and frequent changes of water - this is tiring. But the result is worth all the effort. Before you start making jam, carefully study the following step-by-step recipes and choose the one that suits you and is most convenient for you.

In Armenian

This method of making jam is conventionally called a recipe in Armenian, but in fact it can be attributed to most of the peoples of Transcaucasia.

What is needed:

• pre-prepared fruits - 100 pieces, and this is approximately 1-1.2 kg, depending on the size of the fruit;
• sugar - 1 kg;
• water - 0.4 l;
• lemon - two citruses;
• cloves - 10-12 inflorescences;
• cinnamon - 10 g.

Your actions

1. Cook syrup from water and sugar as in the photo. Cooling down.
2. Seasonings can simply be poured into a cooled syrup. But, if you are not a fan of chewing cloves, then you can form a small bag of gauze, put spices in it and drop it into syrup in this form.
3. Then, the main ingredients are added there: soaked nut fruits and lemons squeezed.
4. Bring the jam to a boil over low heat, turn it off and forget about it for exactly one day. The next day, bring the mass to a boil again, cool. The third day - similarly.
5. And only on the fourth day after boiling, cook the nuts until cooked. Remove the bag of seasonings.

In Bulgarian

The Bulgarian recipe is quite complicated and troublesome, but the result is unforgettable.

What is needed:

• soaked fruits - 1-1.1 kg;
• sugar - 1 kg;
• water - one glass;
• citric acid for syrup - 10 g;
• boiling citric acid - a teaspoon for every 1.5-2 liters of liquid.

Your actions

1. We prepare a solution of water with citric acid and bring it to a boil.
2. Immerse the soaked nuts there for four to five minutes.
3. Then we extract the fruits and immediately lower them into cold clean water. This sequence is repeated five to seven times.
4. Next, you need to boil the syrup from water and sugar, and already in it bring the jam to readiness.

In Ukrainian

This is perhaps the simplest recipe, since it does not require long pre-soaking of the fruit.

What is needed:

• green fruits - 1 kg;
• sugar - 1.2-1.3 kg;
• lemon - 1 citrus;
• cloves - 10-12 inflorescences.

Your actions

1. Young nuts are finely peeled, washed and punctured.
2. Then they are immediately immersed in water and heated.
3. After boiling, cook them for at least 20 minutes.
4. Pull out fruits and immerse in cold water for further cooling.
5. At this time, boil the syrup from water, sugar, lemon juice and cloves.
6. Then cool nuts are dipped into it.
7. Boil the jam for five minutes and cool naturally for one hour.
8. The procedure should be repeated three times.
9. And only then are the fruits brought to readiness.

Mistresses can vary the ratio of ingredients, trying to achieve that unforgettable taste. Try adding vanilla or ginger to your green walnut jam, and you will see how the taste of goodies will sparkle in a new way.

Reviews: “It tastes like chocolate candy”

According to my mother, this recipe saved me from chronic bronchitis as a child. For me, it is a taste of childhood. And with great regret, my grandmother took the recipe with her to the other world ... Now it seems to me to be resurrected ...

lebedewa alena2016, http://www.povarenok.ru/recipes/show/57987/

Last year, we decided to make jam without lime and missed - it turned out to be a soft porridge-like plum (the cooking process lasted 3 weeks). And before I was treated to jam with lime, it looked like an unusual but tasty chocolate candy.

Alina, http://www.russianfood.com/recipes/recipe.php?rid=118980

“I love this jam, I lived in the Caucasus, cooked it with the whole family! It is very original and tasty, and your fingers are painted with iodine, if you clean the nuts, oh, oh, oh! But yummy is worth it. 5+! "

Maria KMW, https://www.edimdoma.ru/retsepty/24598-varenie-iz-zelenyh-ne-spelyh-gretskih-orehov

"We in Azerbaijan love this jam very much, but a lot of fuss, not everyone makes it ....... .."
Sabina, http://ovkuse.ru/recipes/varenye-iz-zelenyh-greckih-orehov/

“I do not like the recipe with lime, I do it without you. Better to spend more time. So the taste is completely different. ”

Daria, http://chudo-povar.com/varene-iz-greckih-orehov-recept-varenya-iz-zelenyh-greckih-orehov-s-foto.html

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