Jam from walnuts: delicious exotic

There are several ways toto cook jam from walnut nuts. The most, perhaps, tiring is their preparation for cooking. In the southern regions, the markets often sell already peeled and prepared nuts, from which you can immediately brew jam. However, the opportunity to buy raw materials is not always available, and in most cases, in order to indulge your relatives with this delicacy, you will have to work on your own.

To make jam from nuts, a hundred of themgrams will need two kilograms of sugar, several nails, juice of one lemon. Collect still immature, soft nuts of so-called milk ripeness (they should be easily pierced with a toothpick or match). They are peeled off a green crust, leaving a soft shell, and soak the fruit in cold water. The period of their preliminary soaking is two days, and the water must be changed every 8 hours. Clean the nuts in rubber gloves, otherwise the fingers will turn brown. After 48 hours, the water is poured and again soaked with nuts, this time in lime water, in which they are kept for 24 hours. For its preparation half a kilogram of slaked lime is poured with five liters of cold water, stir well and stand for 3-4 hours. Then the lime water is poured into another container through the cheesecloth and soaked in it with walnuts. During soaking in lime, they should be mixed as often as possible. After a day, the nuts are caught, thoroughly washed and pierced each of them with a fork in two or three places, then again soaked in cold water. This time their soaking time is two days. After 48 hours, the nuts are taken out, lowered into boiling water and blanched for about 10 minutes, then thrown back on a sieve.

Prepare a thin syrup. To do this, take two glasses of sugar and the same amount of water, stir and bring to a boil, taking off the surface of the foam. Put the cloves and lemon juice in the syrup, pour the nuts and bring it to a boil, then remove it from the heat. After cooling, the jam from the walnut nuts is again brought to a boil and cooled, then the heating is repeated again. The fourth time it is already brewed longer, until ready, over low heat. In total, the jam is prepared, in total, almost a week. Such complex manipulations and prolonged soaking are necessary in order to eliminate the bitterness inherent in young, immature walnuts, and also to remove from them a fairly persistent coloring pigment.

The next cooking method allows you to weldjam from walnuts without the use of lime. In this case, whole nuts (1 kg) are soaked in water for 48 hours, periodically changing it. After two days, the water is drained, the nuts are peeled from the green peel, pierced with a fork and boiled for 20-25 minutes, adding 0.5 liters of water to a liter of water. lemon juice. Cook syrup from 300 ml of water and 1.5 kg of sugar. After boiling the syrup and removing it from the foam, lay nuts (1 kg). Cook them for 10 minutes, then set aside for 10-12 hours. After this period, jam from walnuts put on the fire and boil for another half an hour. If there is a desire, at the end of cooking, you can add vanillin or a pinch of cinnamon. Ready jam is laid in glass jars and sterilized.

The following recipe allows you to weld a nutjam without long soaking fruits. Before cooking, they are supposed to wax a few days in the sun. After that, peel is peeled off the nuts, they are poured into 10 minutes with a solution of citric acid, then brought to a boil and welded for 15 minutes. Nuts are removed from the boiling water and cooled. Prepare a syrup of 1 kg of sugar and a glass of water, pour them nuts and leave for at least 10 hours. Then they should be boiled on low heat until ready (50-60 minutes). Hot jam is laid in sterilized jars and rolled up with lids.

Welded walnuts have a dark color and veryare beautiful in a cut - dark kernels and a cover in a combination to a light core. They can not only be served for tea, but also used for decorating festive desserts.