Contents
Cook the walnut jam for 4 to 16 days, depending on the bitterness of the nuts. The total cooking time is about 2 hours.
Walnut Jam
Jam products
Young walnuts – 1 kilogram
Sugar – 1,5 kilograms
Slaked lime – 100 grams
Water – 1 liter
Citric acid – 1 pinch
How to make walnut jam
1. Select walnuts for jam with green skin and soft core, easily cut with a knife.
2. Peel the nuts, jumpers and veins, soak in cold water for 2 days, changing the water every 12 hours. The soaking procedure must be repeated until the color of the water becomes almost transparent. As a rule, it is 2 days, but the period for soaking walnuts can be up to 15 days. 3. Drain the water.
4. Prepare a slaked solution: dissolve lime in water (0,5 liters), leave for 5 hours and strain through a thick cloth.
5. Pour the nuts with lime and leave for XNUMX hours.
6. Rinse the nuts thoroughly, cut each nut in half or chop with a fork or a toothpick in 10 places (Caution! When pricking, keep in mind that the inside of the nuts is very hot!).
7. Put the chopped and chopped walnuts into a saucepan, pour boiling water over and cook for 20 minutes over low heat, then drain the water and cool the nuts with water.
8. Pour boiling water over the nuts, cook for another 30 minutes and cool again.
9. Pour a liter of water into a saucepan, add sugar and put on a quiet fire.
10. After boiling, cook the jam syrup for 10 minutes.
11. Put the nuts in the syrup and cook for 5 minutes after boiling.
12. Leave the jam for 2 hours, then repeat the procedure until the nuts are completely softened (taste) – 3-4 times.
13. In the last step, cook the jam for 20 minutes with the addition of citric acid.
14. Arrange the finished jam in sterilized jars, add syrup, cool and store.
Delicious facts
– Nuts for jam are young, green, without hard shells. To check the nut, cut it with a knife: there should be a businesslike mass inside, not a nut.
– You can make walnut jam without lime – instead of soaking in lime water, soak the nuts in ordinary water for 10 days, then cook for at least 1,5 hours.
– The season for walnuts for jam is from mid June to early July. Depending on the onset of heat, this period may shift slightly. Jam nuts should be green and soft.
– Serve walnut jam as an independent dessert, as well as on ice cream, as well as for decorating pies and cakes.
– Lime for walnut jam can be purchased at hardware stores. Lime is used to soften the peel and relieve the bitterness of the nuts. After soaking in lime water, walnuts are thoroughly washed, lime will not enter the body along with the jam.
– When peeling walnuts from the peel, it is necessary to use rubber gloves under running water so as not to get your hands dirty – walnut juices are very difficult to wash off.
– Before the last cooking, you can stuff the nuts with cloves, and add bitter cocoa during cooking.
– If foam appears when soaking walnuts, increase the frequency of water changes.
– A quick way to cook walnut jam without soaking (but with bitterness) is to cook 5 times for half an hour, cooling the jam in between.