How to cook jam from nuts

Delicious and original jam, welded with their own hands, will always help the hostess when unexpected guests get out. A cup of hot tea, a few cookies and a socket of a sweet dessert - here you have a great treat. Want to surprise your guests or bring a jar with an unusual jam as a gift to familiar and friends, then welcome it from walnuts. It is quite simple to cook it, although the time for the preparation of sweetness will not be so little.

1

The main rules for cooking jams from nuts

So that dessert is truly tasty and beautiful, be sure to follow these conditions:

• For jam, take only the unselfish fruits of walnuts - they are also called "dairy maturity". Such nuts hang on branches, starting from the end of May and ending in mid-June. In each region, this period may be yours. It is very easy to determine suitable for jams very easily: they have the size of the small fruit of apricot and they have a very easily skew of a green skin. Use the usual match for attachment. If her stupid tip easily enters the fruit of the nut and the match comes to the middle, then boldly collect such nuts for jam.
• You can leave the top young green skin of nuts on the fruits - the jam will turn out more fragrant. If you decide to cut it, the dessert will be more gentle.
• In green nuts there are a lot of phytoncides and quinins. These substances in large doses can cause poisoning. So that this does not happen, wash the nuts for jam in a large amount of liquid, which is quite often changing to fresh. Each new recipe assumes soaking nuts or in pure water, or in soda solution or even in lime water.
• Be sure to flavor walnut jam with various spices. It can be lemon crusts, clove buds, vanillin, mint leaves.

2

Purified Walnut Jam

Prepare this dessert like this:

1. One kilogram and one hundred grams of green young walnuts. Clean the skins. Do it in rubber gloves, and skirt cut off a very sharp thin knife. Waste in the form of cut scooters you will have approximately 100 grams.
2. Prepared nuts fold into a bowl and fill with cold water. Put the fruits of 4 days, changing the water to the fresh every morning and each evening.
3. On the fifth day, in three liters of cold water 150 grams of ordinary food soda. In this mixture, lay out all the nuts with which they pre-drain the water in which they were soaked. In soda water nuts, keep at least three hours, but not more than five hours.
4. After 3-5 hours, drain soda solution from nuts, and the fruits rinse under running water for five minutes.
5. Fill nuts with clean cold water and rear over their two days again, changing water as often as possible. If you eat the opportunity, then do it every three hours. If there is no such possibility, then at least three times a day.
6. After the last soaking in pure water, rinse nuts again and dry on napkins.
7. Bring to a boil 2 liters of water and put into it dry nuts. Boil them for 10 minutes.
8. Remove nuts from boiling water and put them on 8-10 hours in cold water.
9. Back boost ordinary water and again approve the nuts in it for 10 minutes. After this cooking, again extinate nuts in ordinary water for at least six hours.
10. Remove nuts from the water and dry them. In a couple of nuts, stick the carnation in the Bahotnik.
11. Cook syrup from 1 kg of sugar and 800 ml of water. Welcome syrup to medium density.
12. In hot syrup, put prepared nuts and boil jam in three stages one hour. Between cooking dessert necessarily let's time for a complete cooling.
13. The finished hot jam will burst on the jars, having previously drove the carnation buds.
14. Store the dessert in the clogged form in a dark place.

3

Jam of nuts on the old Armenian recipe

In the Eastern countries, jams of nuts are boiled, after overturning them in limestone water. It is believed that only lime is capable of completely neutralizing all harmful substances that are in green nuts.

1. 100 pieces of green walnuts Clean the skins or do not remove it at all. If the skin is left in place, then each fruit is covered with toothpick in several places.
2. Nuts put into any deep container and fill them with cold clean water. By changing water three times a day, soak the fruits from seven to ten days. Watch that the water constantly covers all nuts.
3. For the eleventh day in the morning, prepare lime water. To do this, 200 grams of hated lime (sold in household or construction stores) in three liters of clean cold water. Give the solution to calmly stand in one hour, and then very carefully drain the transparent top layer from it. The sediment from the lime, which will remain on the bottom, can immediately throw away.
4. In the lime water, shift the nuts in ordinary water and keep them in a new liquid 12 hours.
5. In the morning, dishes with nuts in lime water transfer to the stove and boil the contents of 30 minutes on slow heat.
6. Remove nuts from hot limestone water and place them in pure cold water for 3-4 hours.
7. Bring two liters of water to a boil and put cooled nuts into it. Boil them for another 30 minutes. Then again, remove them from boiling water and put cold for 2 hours into the water.
8. Cook a syrup of five liters of water and five kilograms of sugar.
9. In the hot syrup, lay out nuts and boil jam on the minimum fire of 4 or 5 hours.
10. Give the jam to cool, and then put it on the stove again. At this stage, put a canvas bag with any spices in a pelvic (a pinch of dry lemon zest, two or three carnations, a piece of cinnamon, several mint leaves).
11. Boil the jam a few more hours to a strong thickening of the syrup. Check the readiness on a cold saucer. If it is removed from the freezer, the drop of syrup keeps the shape, then the jam is completely ready.
12. From the jam, remove the bag with spices, and the dessert itself decompose on the jars and climb them.

From this video you will learn another recipe for nut jam.