Jam from green walnuts. Unusual from the usual: learning to cook walnut jam.

Walnuts are perhaps the most common in their family. They are simply called nuts, without specifying the Greek origin and, as a rule, everyone immediately understands what it is about. Technology of cooking jam from these fruits, one of the most unusual and complex. And in general it is difficult to imagine what made the author of the first recipe to take up its development.

Well, the experiment was a success! If you have time, patience and, of course, to have all the necessary products, the result will fully meet the expectations.

Green Walnut Jam - General Cooking Principles

Two completely different jams are made from unripe walnuts - black (dark) and light. In order to make light jam, the peel is necessarily removed from them; the dark is obtained if the peel is not removed.

Green fruits collected for jam should be milky ripeness. If such a nut tries to pierce a toothpick, it will freely enter it.

Cooking jam is a long process that requires long-term preparation of "raw materials". Freshly harvested nuts must be soaked in plain or lime water, and often in both.

How to soak the nuts in ordinary water:

1. Cut off the edges of the green flesh - from the tail and opposite to it. Make deep punctures in several places with a knife edge and insert a nail into the holes.

2. After that, fill with clean water and soak in it for 10 days. Be sure to change the water every 12 hours.

3. On the tenth day, remove the nuts, put them in clean boiling water and boil for ten minutes. Drain broth, and again fill the fruit with clean water for 24 hours.

How to soak the nuts in lime water:

1. Without removing the skin and not cutting off the edges, soak the green fruits for 2 days in cool water. Be sure to change the water every five hours.

2. On the third day, replace the usual water with a lime solution. To prepare it for five liters of ordinary water take half a kilo of slaked lime. Bred lime in water, incubated for several hours. Then the lime mortar is drained from the sediment, nuts are poured over it and kept for at least four hours.

3. Fruits reach, thoroughly washed, in two or three places pierce and pour clean filtered water. Stand in it for 48 hours.

Soaked green nuts so that all bitterness will come out of them. If this is not done, the jam will turn out bitter.

To enhance the flavor and aroma, cinnamon, cloves, lemon juice and spices are added to the jam. An original and unusual is such a dessert with cocoa or almond nested inside a walnut.

Green Jam walnuts easy to prepare for the winter. Tanks for it do not need to be sterilized, it is enough to wash them thoroughly with soda, then rinse with boiling water and dry well. After bottling the jam on the banks, it is immediately rolled up with boiled lids.

Ingredients:

One kg of young nuts;

Kilogram of refined sugar;

300 ml of water;

40 gr. cocoa;

A mixture of ground spices: ginger, nutmeg, cinnamon, cloves.

Cooking method:

1. Prepared soaked nuts, rinse well and boil in cold water for three hours. Drain broth, and nuts cool.

2. Pour water into the granulated sugar, stir and put on moderate heat. Boil with continuous stirring until the grains of sugar are completely dissolved.

3. After the syrup has cooked, place the boiled vegetables in it. walnuts and cook the jam for at least two hours.

4. Two minutes before the end of cooking, pour a little syrup and dissolve the cocoa powder in it.

5. Add spices and cocoa to the jar. Mix well and, after boiling for another minute, pour the hot jam into jars.

Light green walnut jam

Ingredients:

Walnut nuts, milky ripeness - 3 kg;

Cardamom - 5 grains;

10 gr. carnations;

Two kilograms of sugar;

10 gr. cinnamon;

Allspice - 5 pcs.

Cooking method:

1. Remove the top coat from the fruit and process it with one of the appropriate methods.

2. Rinse the prepared nuts thoroughly and pierce them in several places. Fill with water and boil for 10 minutes from boiling over low heat.

3. Move the nuts to cold water for an hour.

4. Prepare syrup from granulated sugar. Put all the necessary seasonings on a gauze, tie them in a “bag” and put them in a hot syrup along with nuts. Boil for about five minutes and set aside for 24 hours. Then, again, just boil and leave for another day. Repeat this procedure the next day.

5. Remove the bag of spices from the jam, and put the cinnamon. Stir well, boil the jam for another two minutes and pour it over the jars.

Green walnut jam with peel

Ingredients:

Young walnuts - 1.5 kg;

Two glasses of granulated sugar.

Cooking method:

1. Put the nuts soaked in lime mortar and boil in cold water. After boiling, boil for three minutes and, turning off the stove, let it brew for two hours.

2. Then change the water, and boil the nuts again for three minutes and just leave to stand. Change the water again and also boil the nuts, but do not insist anymore, but transfer them to cool in a separate dish.

3. Dissolve granulated sugar in a liter of warm water and put on medium heat. Once the sugar is completely dissolved, add the nuts to the syrup and continue cooking, without changing the heat for three hours.

4. After that, drain the syrup and dip the nuts in the newly cooked hot syrup and continue cooking the jam until done.

Green Walnut Jam with Lemon Juice

Ingredients:

2 kg of walnuts, milky ripeness;

One kilogram of sugar;

Carnation - 10 umbrellas;

Two large lemons;

Cooking method:

1. Remove the peel from the nuts and process in one of the ways indicated in the principles.

2. Then rinse them thoroughly under the tap and boil until soft.

3. Sugar spread out 400 ml of water and put on low heat. When sugar dissolves, boil syrup quickly and remove from heat.

4. After it has cooled completely, dip cooled blanched nuts into it and pour in freshly squeezed lemon juice. Boil the jam with a slight boil for five minutes and leave, covered with a linen towel, for a day.

5. Boil the jam in this way three times, and for the fourth cook it until cooked.

Black vanilla jam from walnuts green with peel

Ingredients:

Unripe nuts - one kilogram;

A pound of granulated sugar;

A small piece of vanilla.

Cooking method:

1. Pour the granulated sugar into the bowl and on the lowest heat with constant stirring, boil until the crystals disappear. After that, dip the vanilla into the syrup and cool it slightly.

2. Soaked blanched nuts pour warm syrup and leave. Boil is not necessary.

3. The next day, remove the nuts, and put the syrup on a moderate heat and cook until it thickens slightly. Again cool a little, and again fill them with nuts.

4. Repeat the process three more times.

5. On the fourth day bring the thick syrup to a boil. Put the nuts in it and boil the jam for at least ten minutes with a slight boil. After that, pour into containers and close.

Green walnut jam with citric acid

Ingredients:

One kilogram of milky ripeness of nuts;

Three and a half cups of sugar;

Filtered water - 600 ml;

1/4 spoonful of lemon.

Cooking method:

1. Arrange the fruits on paper and leave them for a day to “dry” slightly. Then soak them in water. How to do it in water without lime is described in the general principles of preparation.

2. Soak the nuts thoroughly, rinse, and blanch in boiling water for about five minutes. Drain the water and remove the peel from the cooled nuts.

3. After that, soak them again, but in lime water.

4. After two days, rinse the fruit, nadolite with a sharp knife and again soak in ordinary water for two days, changing it every six hours.

5. After that, nuts, re-blanch for a quarter of an hour and cool.

6. From the specified amount of water and sugar, boil the syrup and dip chilled nuts into it. Boil the jam for 10 minutes on low heat, then cool and let stand for a day.

7. After that, add “lemon” to the jam, bring to a boil and, after turning down the heat, continue cooking until ready. At the end add vanilla or cinnamon.

Black walnuts with green walnuts with peel - “Golden Middle”

Ingredients:

One kilogram of young nuts;

Granulated sugar - 1.2 kg;

Carnation umbrellas - 10 pieces;

Medium lemon;

A small slice of orange peel;

Almond Kernels.

Cooking method:

1. Soak nuts with the peel for four days in plain water.

2. After soaking, remove from fruit green peel and soak for a day in lime water, as described in the “General Principles”.

3. Carefully wash off the nuts from the remnants of lime water and dip in boiling water.

4. After 20 minutes, remove, cool slightly and pierce each in the center of the tail with a sharp knife. Insert the almond nut into the “slot” and fill it with hot syrup.

5. Squeeze the juice from the half of the lemon into the jam, add the cloves and boil for five minutes.

6. After two hours, bring the jam to a boil again and continue cooking for 10 minutes. on minimal heat. Set aside for an hour again. So repeat three times.

7. In the last brew, put a small piece of orange zest in the jam and cook the jam until fully cooked.

Useful tips and tricks of making green walnut jam with skin

The young peel of a walnut is excessively saturated with iodine. If the fruit is processed without gloves, the skin of the hands will become dark brown.

If you still decide to work without gloves, wet your hands in vinegar - the skin will not stain.

It will be easier to remove the green peel if the fruit is slightly “dried up”, leaving it spread out on a paper sheet.

For the preparation of jam can not use aluminum or copper containers. It should be cooked only in enameled basins or stainless steel utensils.

Selection of suitable fruits will have to lead ahead of time. Pick up the tree, giving the appropriate nuts, it is best for the year. Nuts need to be seen in the process of ripening in order to have an idea about the thickness of the outer layer of green flesh. Kernels worth trying ripe, dried and even slightly fried.

The best suited nuts, which, being ripe, look large, quite elongated. Their shell is thick and light, with a large pattern. The kernels are large, strongly elongated, in outline resembling a chicken egg.

Very good jam from very different fruits, small, almost spherical, with a thin dark shell. Their ripe kernels are sweet, but the jam will require a little more sugar. These nuts are less suitable for jam with the peel, soak them in water will also have a little longer.

You need to stock up on tremendous willpower and patience. After all, such a sweet product is prepared within 4-5 days, which often scares housewives, who have expressed a desire to pamper their family with this unusual dessert in winter. For those who are not afraid of difficulties, we present a detailed recipe for an amazing and very tasty jam made from unripe walnuts.

Ingredients Required:

sugar sand - 2 kg;
walnuts (green, with unformed shells) - 1.5 kg, or 80 pcs .;
citric acid - only 10 g (half - to remove bitterness when boiling, half - in the jam itself);
vanilla sugar - 5 g (optional);
drinking water - only 2.5 liters (2 liters to remove bitterness when boiling and 0.5 liters for a sweet syrup).

Features of the choice of the main ingredient

Green walnut jam should be made only after all the bitterness is completely gone. Indeed, otherwise such a dessert will simply not be consumed. It is required to take 1,5 kg of nuts of a dairy degree of a maturity. They should be large enough, and it is recommended to collect them before the beginning of the third decade of June. It was during this period that the product possesses that immature crust, which is ideal for further preservation.

The process of soaking the main ingredient

To make jam from green walnuts, it is necessary to pour all the collected product into a colander and wash it thoroughly in warm water. After that they need to be placed in a large enamel basin, which should then be filled with ordinary drinking water. Change it to fresh, preferably 4 times a day. Nuts are recommended to soak for 4-5 days. During this time, they will completely lose their bitterness and become suitable for cooking a tasty and healthy dessert.

It is worth noting that some housewives still take the risk and make jam from green walnuts without prolonged soaking (1 or 2 days). But we recommend not doing so, because it would be a pity to throw out such a useful product.

The process of processing the main ingredient

Jam from green nuts should be made only from the purified product. To do this, the soaked ingredients must be separated from the surface skin with a knife for cleaning vegetables. Next, you need to put them in a saucepan, add 2 liters of water and 5 g of citric acid. In this solution, it is recommended to boil the nuts for at least 20 minutes. After that, the product should be thrown back into a colander, thereby ridding it of all excess fluid.

The final stage in the preparation

Green jam is indisputable in the fight against all colds and iodine deficiency, preferably with a small amount of granulated sugar. To do this, the dishes need to pour 0.5 liters of drinking water and 2 kg of sweet spices. Next, in the ready syrup, you should put slightly boiled nuts and boil them for another 9-12 minutes. After that, the pan should be covered with a newspaper or gauze, and after 12 hours, it is recommended to boil the jam again for half an hour. Then you need to add a little vanilla to it, after which the product must be poured into sterilized cans and rolled up well.

Before we talk about the benefits (who are particularly useful) and the dangers of homemade jam from young walnuts, it is necessary to clarify one very important point. To prepare this delicacy at home is far from everyone. Only very patient and hardworking hostesses will be able to master the recipe for making jam from green walnuts. And the matter is that the process of preparing unripe fruits is too long and laborious, which, depending on the recipe, may take a week. However, ready-made homemade jam of young walnuts, the benefits (useful for someone) and the harm that will be discussed further, justifies these efforts to 100%. Firstly, it is very tasty and resembles a delicate honey nectar with a nutty aftertaste. Secondly, such a jam is incredibly useful, as for the content of vitamin C, unripe nuts are a hundred times higher than their citrus comrades. And thirdly, this delicacy has practically no contraindications, except for a pronounced allergic reaction to nuts.

Who is useful to use homemade jam of young walnuts

Therefore, summarizing everything written above, you can say without a shadow of a doubt that green walnuts are good for adults and children. This delicacy will be especially useful for those who to some extent suffer from such ailments:

chronic upper respiratory tract diseases
diseases of the cardiovascular system
low immunity and susceptibility to frequent influenza and ARVI
diseases of the gastrointestinal tract, including chronic gastritis
many gynecological diseases
rheumatism, gout, arthritis
high nervous excitability, sleep disorders

Young walnut jam without lime, simple recipe with photo

This variant of walnut jam is quite simple, and instead of the traditional lime recipe for it, it uses ordinary soda. Soda is needed in order to remove excess bitterness from unripe fruits at the final stage of preparation. Read more about how to cook their young walnut jam without lime in a simple recipe from the photo below.

Ingredients for young walnut jam without lime

young walnuts - 5 kg
sugar - 2 kg
water - 1, 5 l

Instructions for the recipe of walnut walnut jam without using lime

Tasty jam of young green walnuts, step by step recipe

Tasty jam of young green nuts in the following step-by-step recipe is prepared using hydrated lime. Fear of this unusual component in the recipe is not worth it - it is quite safe for health, as it is used exclusively for soaking the fruit. Then the lime water is washed out several times, so the jam of young green walnuts from step by step recipe further, it does not affect.

Essential Ingredients for Delicious Young Walnut Jams

green nuts - 2 kg
sugar - 1 kg

Step-by-step instruction for a recipe for delicious green walnut jam

First we clean the nuts from the green peel, cut the large fruits in half.
Fill the peeled nuts with cold water and leave for a day. During this time, the water must be changed 2-3 times. After repeating the procedure for another 3 days.
On the fourth day, we pour out the water and pour in the nuts, but with the addition of lime. To do this, for 1 liter of water, add 100 grams of hydrated lime. Withstand 4 hours and drain.
After the lime water, wash the nuts well and re-fill with simple cold water for 2 days according to the previous scheme with water change 2-3 times.
After this stage, we proceed to cooking: in a liter of water we dilute a kilogram of sugar and cook a homogeneous syrup. After the syrup boils, add the nuts and cook for another 20 minutes.
Hot jam we pack up in sterile jars and cork.

How to make Armenian walnut jam (young and green), recipe step by step

Armenian walnut jam is also made from young and green fruits, but there are differences in the recipe. For example, the proportions of sugar and nuts are different, or boiled with spices. However, from the addition of the same cloves, this jam only becomes more useful. In this case, the possible harm from the remnants of the peel is neutralized by slaked lime. Read more on how to make Armenian jam from young and green walnuts in the video recipe below.

What are we used to see walnuts? Durable shells, inside of which are delicious kernels that we eat just like that or add to soups, pastries, sauces, tinctures, salads, main dishes ... It turns out that you can make delicious jam from whole walnuts! And today we will learn how to do it. But consider - it is necessary to be reserved by time and patience.

Unusual recipe history

Do not be intimidated by our courage and decisiveness: it is really possible to cook jam from walnuts. But not from those that have already ripened, but from quite young, so-called milk maturity. These green fruits are still unsuitable for fresh food: they are bitter and their taste is not at all similar to those nucleoli that we compared to brains for appearance in childhood.

These very fruits will be needed for tasty, fragrant and healthy jam. They should be collected, depending on the region, from the end of May to the first decade of July. For example, in the south of our country, already in mid-June, the nuts most often enter the period of ripening and become unsuitable for jam: the shell begins to form and harden.

To determine the desired level of ripeness, pierce the fruit with a toothpick. If it passes easily through and just as easily gets - feel free to pick nuts. You can check each of them in this way, because afterwards you still have to puncture them.

This is exactly the way walnuts look milky, suitable for jam.

Since ancient times, jam from unripe walnuts is known in the Middle and Near East, in the southern countries of Europe and Southeast Asia. Now this dessert is very popular in Italy, Spain, Greece, Moldova, Ukraine, the North Caucasus, in the Kuban.

In each region, the recipes of this dessert have their own characteristics, but they are all based on the same principle.

The general principle of cooking nut jam

Although dairy ripened walnuts are very soft compared to fully matured ones, they still need additional processing before cooking. The juice of the nuts is very bitter due to the high iodine content, so it should be removed by prolonged soaking.

Traditionally, nuts are soaked not in pure water, but in a solution of lime at the rate of 100 g of substance per 1 liter of water. Modern housewives are often outraged: "And so around solid chemistry, more nuts and soak in lime!". Let's remember the school course on this wonderful subject.

First of all, all products known to us have chemical elements in their composition. Secondly, lime is nothing but calcium oxide, a harmless substance used everywhere in everyday life. It’s not worth talking about the benefits of calcium for the body. If we recall that table salt is sodium chloride (the result of the interaction of two toxic substances), so you can be completely scared. However, we add to most dishes, and nothing, very tasty.

Do not be afraid to use lime: it is only harmless calcium oxide, and not an evil poison that will poison your jam

We finish the excursion into the basics of chemistry and return to our jam. Nuts for it are soaked in a lime mortar from 5 days to 2-3 weeks, until soft. Strongly darkened during this time repeatedly punctured or cut in half, and then boiled for several hours in sugar syrup. The standard ratio of products is:

1 kg of soaked nuts;
1.2 kg of sugar;
1 liter of water.

The number of ingredients may vary slightly depending on the region or even the preferences of the hostess. In addition, many people like to add spices to the dessert - cinnamon, figs, anise, cloves.

By the way, it is desirable that stainless steel was used for soaking nuts: aluminum is contraindicated for so long to come into contact with water and iodine contained in nuts, and you may not wash the enameled saucepan or bowl from resistant nut juice. For the same reason, you need to clean the nuts with gloves, so as not to walk afterwards for a week with black hands.

Clean walnuts only in gloves: nut juice is firmly eaten into the skin of the hands

What is the benefit of such a dessert

In comparison with ripe nuts, unripe fruits contain much more vitamins (groups B, E, PP), volatile production, tannins, vegetable fats. All of them are stored in the fruit after cooking jam, albeit in smaller quantities.

AT traditional medicine Peanut jam is used for a long time, it effectively treats such diseases as:

rheumatism;
gout;
heart disease;
diseases of the kidneys and bladder;
angina;
furunculosis;
stomatitis;
diseases of the gastrointestinal tract.

nerve overload;
intense mental work;
sleep problems;
pressure jumps;
pregnancy (as jam contains the necessary amount of iodine);
the rapid process of growing children.

Jam from green Greek nuts - a source of trace elements beneficial to the body

And for men such a jam is very useful: it favorably affects the reproductive function.

But it is worth noting that for people with gastric ulcer, diabetes and obesity, walnut jam is contraindicated.

Recipes

We offer you several popular, not very complicated, but interesting ways of making jam.

Classical

You probably tried prunes, and maybe you like to use it for various dishes. So, walnut jam, cooked according to the classic recipe, is very similar to good dried plums, both in taste and in appearance.

Walnut jam looks like prunes

It will take you a lot of time. And besides him you will need:

4 kg of green nuts;
2 liters of water;
2.5 kg of granulated sugar;
10 buds of carnations;
1 pinch of citric acid;
for soaking nuts - hydrated lime at the rate of 100 g per 1 liter of water.

Be sure to weigh the nuts: depending on their weight, you will have to adjust the amount of the remaining ingredients.

Green walnuts can be stored under covers for a whole year in a cool room, or you can eat right away.

Armenian

Armenians are big lovers of desserts made from walnuts, including jam. The peculiarity of this recipe is in the use of alum. In addition, be sure to peel the nuts about as much as potatoes. Do this only with gloves: it is very difficult to wash your hands from nut juice.

You will need:

100 pieces of young walnuts;
3 kg of sugar;
1.5 liters of water;
10 buds of carnations;
10 g cinnamon;
5 cardamom fruits;
0.5 kg of hydrated lime;
75 g of alum.

You can start cooking jam.

That's all. Now ready jam can be spread out in jars and roll up. Or serve on the table, pre-cooled.

Walnut jam without lime

If the presence of lime is still confusing for you, we offer a method of preparation without using this tool. It is easy to replace the usual and often used in cooking soda.

So, take these products:

100 pieces of walnuts;
250 g of soda;
1 lemon;
2 kg of sugar;
4 glasses of water.

Cut off the skin from the nuts, always wearing gloves, and proceed to cooking.

Such a jam goes well with creme brulee ice cream: in tandem it turns out to be Coca-Cola flavor. And by the way, this method is the fastest. Unlike the previous ones, this will take you only 5 days.

Italian chocolate recipe

In sunny Italy, their traditions of cooking desserts. Italians are great lovers of sweets, they often add additional ingredients to their usual dish to make it original. Milk-green walnuts jam is very popular in this country, and we are sure that you will like its chocolate variant.

You will need:

1 kg of nuts (already boiled);
1 kg of granulated sugar;
300 g of water;
100 g of cocoa powder.

Take for jam only those nuts that are easily and effortlessly pierced with a toothpick through. Immediately sort all the spoiled fruit.

Walnut chocolate jam can be not only a separate dessert. Its syrup is great as a sauce for cakes, pastries and ice cream.

People who have never seen green uncooked walnuts, it’s hard to believe that you can make jam from them. And this is really real, if only you do not miss the right moment and take the fruits off the tree in time. They should be fully formed, but so green that a sharp needle can easily pass through them.

Before you cook the product according to one of the existing recipes, you must realistically assess your strength and capabilities. The process takes a lot of time, and it will have to be controlled almost constantly. But at least once in life it is worth making each hostess. After all, the result is not only a tasty delicacy, but also a very useful composition.

Cooking features

Preparing a delicacy of walnuts does not require the possession of any special skills. It is only necessary to strictly follow the stages of the manipulation and not to deviate from the recommendations given in the recipes. In addition, you should familiarize yourself with a number of rules that will help facilitate the process and achieve an optimal result:

Jam is made exclusively from medium-sized green fruits.
Before starting work, they must be cleaned of thin green peel. The procedure is tedious and dirty, which is carried out only in rubber gloves (the juice of unripe walnuts is very difficult to wash and wash).
Before cooking the nuts, they need to soak. This stage takes 3-15 days. In this case, the water needs to be changed not only daily, but several times a day, otherwise the components will begin to sour.
One of the traditional stages of soaking products is the use of lime mortar. Do not be afraid of this approach, you just need to follow all the recommendations. In extreme cases, instead of lime, ordinary baking soda is allowed. Some prefer to simply blanch the fruit in citric or tartaric acid.
Despite the fact that in some recipes, jam is recommended to cook from walnuts, sliced, the experts do not recommend this. With this approach, the final product will take the form of a dark and unappetizing mass.

Even if each time to cook a dessert of green fruits in the same way, it can always turn out different colors. Do not be surprised if the finished delicacy has a dark yellow shade, then a black or purple tint.

Recipe for making green walnut jam

We will need 100 walnuts, 2 kg of granulated sugar, 0.5 kg of hydrated lime, a tablespoon of alum, 2 teaspoons of ground cinnamon, 10 pieces of cloves and cardamom, 2 liters of water and some vanilla for flavor.

Nuts, peeled from the skin, lay out in a saucepan, pour water and leave for 3 days. Fluid change at least 4-5 times a day.
Drain the water, rinse the mass thoroughly, peel each nut in 2-3 places.

Tip: Despite the obvious benefits of the product, such jam should not be used by people suffering from overweight. It’s not even the case that a large amount of sugar is used to prepare the composition, walnuts themselves contain a lot of carbohydrates and are cast with increased calorie content.

Mix the lime with 5 liters of water, then filter through a sieve. Soak the nuts in the resulting liquid and keep for another 2-3 days. After this, the workpiece is again thoroughly washed and soaked for another 3 days.
Blanch the prepared nuts in boiling water twice for 5 minutes, drain the water.
Now we start to cook a dessert according to the available ingredients. Pour water into a saucepan and spread sugar, dissolve it over low heat. Then we put nuts and syrup into the syrup, in which all the spices are placed.
It remains only to cook the product, bringing it to the desired degree of density. The syrup at the same time will be glossy, with a beautiful shimmer. Now you need to get a bag, spread the mass on the banks, pour it with syrup and roll up.

With this approach, the quality of the product depends on the preparatory stage. It is not worth it to hurry, there is a risk to spoil everything.

Walnut jam with citric acid

We take 80 walnuts, 6 glasses of sugar, 4 liters of water, 2 teaspoons of citric acid, 10 cloves and a pinch of cinnamon.

Nuts pour water, soak for 2 days, regularly changing the liquid. Then we wash the elements, we pin them with a fork and soak them for another 9-11 days. Water change at least 2 times a day.
Only after this treatment, remove the skin from the green fruit using a sharp knife.
Now in 3.5 liters of water dissolve citric acid, we put the nuts in the composition and keep them for 24 hours. We boil the mass in the same solution on medium heat for 20 minutes, after which we insist for another day.
Carefully wash the workpiece. From the water and sugar, you need to boil the syrup, place the fruits and spices in it, mix, remove from the heat and leave for a day.
The mass must be boiled again and boiled for half an hour after that. Hot jam is distributed over the banks and roll up.

This approach to the preservation of green ingredients differs in duration, but allows hostesses to avoid the frightening stage with the use of lime.

Dessert from the minimum set of components

For 1 kg of walnuts, we need only 600 grams of sugar and a glass of water.

From the green fruit scrape the skin, reaching the inner contents of white. The resulting blanks for 3 days soaked in cold water, which we change every 4-5 hours. Then we wash the products under running water.
From sugar and water prepare syrup. We drop nuts into it, you need to cook such a composition no more than 5 minutes after boiling. Remove the mass from the stove and completely cool.
We put the almost finished jam on the fire and hold it for another 5 minutes, cool it again and evaluate the consistency of the product. If the product is thick enough, you can stop cooking. If you want the composition of the thicker, do another round or even not one.
After the composition is no longer needed to be cooked, place it in sterile jars while still hot and roll up the containers. Fans of more fragrant delicacies can lay out rosemary sprigs on the surface of the composition.

Properly cooked jam retains the maximum amount of useful ingredients, despite the long soaking of walnuts. The finished product can replace a multivitamin complex, help with indigestion, strengthen the immune system, relieve chronic fatigue. It is recommended for adults and children whose lifestyle is associated with increased mental and physical work.

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