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 with a green skin and a soft core for jam, easily cut with a knife.
2. Peel the nuts, bridges 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: dilute 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 24 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 chopped and chopped walnuts in 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. Put the finished jam in sterilized jars, pour over the syrup, cool and store.
Fusofacts
- Nuts for jam are suitable young, green, without hard shells. To check a nut, cut it with a knife: there should be a businesslike mass inside, not a nut.- You can make jam from walnuts 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.
- Walnut jam season 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 remove the bitterness from 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.
- 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 boil walnut jam without soaking (but with bitterness) is to cook 5 times for half an hour, cooling the jam in between.
