Green walnut jam has not only excellent taste, it can bring invaluable benefits to the body. This magical delicacy has anti-inflammatory, bactericidal and anti-sclerotic effects. Indulge your family with homemade walnut jam.
Choosing nuts and preparing dishes
Walnut jam is rich in oleic and linoleic acid, magnesium, copper, iodine, zinc, phytoncides, vitamins PP, C and group B. It is necessary to approach the choice of nuts with all responsibility, because this is half the success. For jam, large nuts of an ideal shape are suitable, without any flaws and dark spots. The fruits should be green, have a delicate milk shell inside. You can check the nuts like this: pierce the fruit with a toothpick, if it went through without hindrance, then you have raw materials of excellent quality. A good time to make jam is the second half of June.
Correctly you need to approach the choice of utensils for cooking jam. A copper basin will not work, since copper ions have the ability to break down ascorbic acid. Also, aluminum dishes are not suitable, the high acidity of the jam will break the oxide film, the metal will get directly into the product. The best option may be stainless steel dishes or an enamel container. It is recommended to rinse glass jars and lids with a solution of baking soda, scald with boiling water, and dry. The lids can be boiled in water.
Jam recipe
Before proceeding to the cooking process, you need to prepare the fruits. Put on silicone or cellophane gloves on your hands, peel the green peels from the nuts. Soak the fruits in a bowl of cold water for two days, and you should change the water at least five times a day.
After the time has passed, drain the water and immerse the walnuts in the lime solution. To prepare it, you need to dilute 500 grams of slaked lime in 5 liters of water, leave for several hours, strain. You need to keep green nuts for several hours, this will remove the bitter aftertaste from future jam. Rinse the fruits under running water and prick with a fork in several places, soak again in cold water for two to three days.
Here are the required ingredients for making the jam: 100 walnuts, 2 glasses of water, 2 kilograms of granulated sugar, 1 lemon and 10 cloves. Dip the prepared walnuts in boiling water, which should completely cover the fruit. Cook over medium heat for ten minutes, then place the nuts in a sieve.
Mix two glasses of water with granulated sugar, put on fire, skim off. Dip nuts in the resulting syrup, add cloves and squeezed lemon juice. Bring the mixture to a boil. Turn off, wait for the jam to cool, then boil again. Repeat this action three times. Spread the finished jam in sterilized jars, close.
