How to cook jam from walnuts. Recipe and some useful tips
Jam from young walnuts - prettyan unusual and incredibly delicious treat. Those who have never tried it, it's hard to understand how you can cook such a dish. As a rule, they brew it at home, but in order to get a really delicious jam from walnuts, the recipe must be observed scrupulously. If you make a mistake at one stage or another, you can get absolutely unfit for substance.
You can prepare it in several ways, butin any case, the nuts themselves should be harvested at a stage when the hard shell was not yet fully formed. In all recipes they are soaked in lime to get rid of the bitterness, and in some others the upper part of the peel is cut off. Any jam from walnut nuts (photo can be seen below) is best cooked with gloves, since hands after contact with iodine-containing juice will be almost impossible to wash. In addition, burns are likely.
Jam from walnuts (recipe with cleaning)
First, you need to calculate the time correctly,When the shell is not yet hardened, and the nuclei themselves have already begun to form. This period usually comes in the end of May, less often in the beginning of June, but it is better to collect them before the time, for in case of hardening the peel will have to wait for the next year. Check the softness of the nut can be a toothpick, which without much effort should pierce it through. On a kilogram of nuts take a half kilogram of sugar, 300 ml of water, citric acid, vanilla and lime. First, the nuts are soaked in the calcareous solution throughout the day (100 grams of powder per liter of water). Then another 10 days just in the water, periodically changing it. This is done so that all bitterness is gone and a delicious jam from walnuts is obtained (the recipe also provides for puncturing each nut with a needle or toothpick so that it happens more quickly).
After this procedure, the fruits are cleaned from the toppeel (with a knife, without forgetting gloves) and cook in a solution of citric acid (25%) for 20 minutes. From the water and sugar, syrup is cooked, nuts added, boiled for 20 minutes, turned off and left to soak for 10-12 hours, then cook again for 5 minutes, add a little citric acid and vanillin and after 5 minutes remove from heat. Pour over sterile jars and close. Using this method, the mass is yellow and contains less iodine than the next version.
The number of ingredients will be the same asin the previous recipe. If desired, you can add spices (cloves, cinnamon). After soaking in the lime, the nuts are punctured with a toothpick and blanched in water (minutes 5-7), then they are thrown back to the colander and wait until all the water drains. Separately boil the syrup (similar to the previous recipe) and shift the nuts into it. After boiling, the jam is turned off, left for two days to impregnate. Then again bring to a boil, adding spices, lemon or orange zest, and turn off. Lay out on sterile jars, twist and store in a cool place. This jam turns black, very tasty, fragrant, and most importantly - useful.
