Walnut jam

Walnut's jam is a delicacy that you will not find in the store. This is a source of vitamin C, B, E, iodine, resins, alkaloids and glycosides.

Walnuts jam will help to cope with the following problems:

Diseases of the thyroid gland.
Helps clean the liver.
Helps with insomnia.
Helps with colds (angina, flu).
Soothes nerves.
Helps in the work of the heart.
Improves memory.
Strengthens the vessels, which means, reduces the risk of sick atherosclerosis or hypertension.
It helps to recover faster after operations.
Heals a sick stomach with gastritis and ulcers.
Cleans the body from worms.
Prevents prostate gland disease in men, including cancer, and in women - breast cancer.
Together with other medicines helps to cure infertility.
Improves the condition of the body during rheumatism and gout.
Improves the condition of the patient of the bladder and kidneys.

1
Walnut Jam - Tips

Before cooking jam from walnuts, you need to know the following:

Wash nuts, go through them, and cut the edges, you need in gloves, otherwise your hands will turn together and will be in the stains of brown, which are nothed away for a long time.
Delicious and fragrant jam from walnuts will be, if you cook it in 3 and more techniques.
To get thick jam, you need to cool completely between cooking.
For taste in walnut jam, besides the above spices, an orange zest, lemon juice, vanillin, just not all at once, and it is necessary to experiment separately;
Keep the jam you need in a dark place.

2
Ingredients for classic jam from walnuts

For jam you need:

50 pcs. nuts;
1.35 kg of sugar;
3 glasses of water;
20 g cinnamon with hammer;
cardamon in beans (14 pcs.);
7 pcs. Carnation boutons.

3
Preparation of green walnuts for jam

Young green walnuts are suitable for jam, still soft, who already have a core, but they are even easily cut by a knife. The whole nut with a core and a shell is taken. In some recipes, nuts are cleaned with the shell, there are no others.

Nuts, suitable for jam, should be collected at approximately at the end of June.

Bitter young nuts, and they need them before cooking, prepare.

We take nuts, pump in many places a thick needle or a knife in many places, so that the bark is faster, fill with salted water, and soaked for 9 days. Every day we pour new water into nuts, without forgetting to satteniate it. On the 10th day nuts are ready, you can start cooking jam.

4
Cooking jam from walnuts

We move once again the swelling nuts, pour clean water and put the cooking. Boil 15 minutes on low heat and turn off. We merge boiling water from nuts and lower them in cold water.
We prepare the syrup from the water and sugar, let you leave 5 minutes, add flush nuts into hot syrup and cook for 15 minutes. Remove from the stove and insist 1 day.
A day later, we continue to prepare jam, weganing it again 15 minutes and let it be completely cool (hours 12).
Then the cardamom and cloves fold into the clean gauze, tie it up and lower it in jam. We add a ground cinnamon into jam and cook it for 7 minutes.
Then we get spices from jam in Marle and throw them away, and we distribute jam on clean banks and ride.