10 Best Walnut Jam Recipes for Winter

Not everyone knows how to properly make green walnut jam. This dessert is not only delicious but also healthy, as the fruits contain ascorbic acid, amino acids, iodine, vegetable fats, alkaloids, astringents, and trace elements. They are also rich in vitamins: B, P, K, and A. Recipes for this dessert have been known since ancient times; the dessert was prepared in the East and Asia, and is now made in Italy, Spain, Greece, and Ukraine. This is a lengthy process, but the result is a unique sweet treat.

Specifics of preparing walnuts for the winter

To ensure the dessert is bitter-free, you need to know which fruits to pick and how to prepare them for cooking.

How to choose and prepare the main ingredients correctly

To make a delicacy from young walnuts, they pick:

• unripe fruits, with peel;
• without flaws, damage, black spots;
• round shape;
• There should be a nut mass inside, the fruit has not yet formed, the kernels are similar to jelly or slightly hardened.

They are usually harvested in early summer. Before cooking, they are soaked in cold water for at least two days, changing the water every four hours.

Soak the nuts in a lime solution (5 liters of water and 0.5 kg of slaked lime). Leave for 4 hours, strain, and store the nuts for 1-2 days. Then rinse, prick, and soak for another 2 days. Baking soda is also used—100 g per 100 nuts.

When working with walnut fruits, always wear rubber gloves.

Preparing containers

Prepare a basin or saucepan for the work: stainless steel or enameled, but not aluminum or copper. Before soaking, wash the container with a baking soda solution and rinse with boiling water. Glass jars should be washed with baking soda, and lacquered lids should be sterilized.

How to make walnut jam at home

It's not difficult to make a dessert from green fruits at home; you just need to soak them to remove the bitterness.

Classic recipe

Soak the peeled nuts for two days, then split each one and insert a clove inside. Leave in water for three days. Drain the liquid and pour boiling water over the nuts for 15 minutes. Then add cold water again and leave for a week. Rinse and dry. Once the nuts have darkened, they are ready for cooking.

You will need:

• nuts - 50 pcs.;
• granulated sugar - 0.5 kg;
• water - 1 glass.

Make syrup, pour it over the fruit, and bring to a boil. Simmer over low heat for 15 minutes. Repeat the process after 7 hours, then repeat the process twice more. Simmer for another 15 minutes and pour into jars.

From green nuts with skins

For the recipe you will need:

• a kilogram of green nuts;
• sugar - 500 g;
• a piece of vanilla.

Pour the sugar into the hot water and boil the syrup until it dissolves. Add the vanilla. Pour over the pre-soaked and blanched nuts. Let it sit overnight. Remove the nuts and heat the syrup until it thickens. Cool and pour over the nuts again. Repeat this process three more times. Then simmer for 10-15 minutes over very low heat.

Spiced jam

This spiced dessert is easy to make; use spices according to your preference. Ingredients:

• unripe fruits - 50 pcs.;
• cardamom, cloves;
• cinnamon stick;
• granulated sugar - 1 kg;
• vanilla sugar;
• water - 2 glasses.

Peel the berries, soak them in water for 2 days, remove them, and place a clove in each. Soak for another 3 days, then soak in hot water for 15 minutes. Then, soak in cold water again for 7 days. Don't forget to change the fluid regularly. Take out the cloves and dry them.

Make syrup and add nuts. Tie the spices in a cheesecloth bag and place in the jam jar. Cook over low heat until the jam is shiny. Add vanilla sugar, let sit for 10 minutes, and seal in a glass container.

With citrus

They make a treat with the addition of citrus. Ingredients:

• 1 kg of sugar and nuts;
• lemon;
• orange zest;
• water - 400 ml.

Prepare the nuts by soaking them with the cloves. Then dry them. Boil the syrup, add the nuts and the orange zest, cut into strips. After 15 minutes, turn off the heat and let it sit for 7 hours. Repeat the process three more times. Then pour in the lemon juice.

In Armenian

For dessert you will need:

• nuts - 100 pcs.;
• carnation - 10 buds;
• water - 1.5 l;
• alum - 75 g;
• ground cinnamon - 10 g;
• sugar - 300 g;
• ground cinnamon - 0.5 tsp;
• cardamom - 5-6 pcs.

Cut off the tops and bottoms of the nuts. Soak for a week. Then soak in lime for 24 hours. Simmer in boiling water with alum for 1-1.5 hours. Combine sugar and water, add the spice bag, and make a syrup. Add the nuts and let stand for 5-7 minutes. Simmer again after 24 hours, repeat twice, and then let the mixture sit for another 3 hours.

Italian dessert with chocolate

First, the nuts are soaked for 12 days, then boiled in plain water for about 2 hours. You will need:

• boiled fruits - 1 kg;
• sugar - 1 kg;
• cocoa powder - 100 g.

Prepare the syrup, dip the fruit in it, and simmer for 1.5 hours. Fifteen minutes before the end of cooking, add the cocoa, having first diluted it separately with the syrup. Ginger, anise, cardamom, or cinnamon are also added.

With citric acid

Another option for making jam from kernels. Ingredients:

• unpeeled nuts - 1 kg;
• sugar - 1 kg;
• water - 500 ml;
• citric acid - 5 g.

Place the nuts in the sun for 2-3 days, turning them regularly. Then rinse, peel, and remove the pulp, dipping the white kernels directly into the lemon solution. Remove and bring the liquid to a boil. Add the nuts for 10 minutes. Remove, sprinkle with sugar, bring to a boil, and then add the nuts again. Turn off the heat and let sit for 8 hours. Cook for another 40 minutes before canning.

Nut jam without lime

The dessert is light in color and has a tart taste. Ingredients:

• nuts - 1 kg;
• sugar - 1.5 kg;
• water;
• citric acid.

Soak the nuts for 48 hours, peel, and prick with a fork. Make a solution (5 g of acid and 2 liters of water) and simmer the nuts for 20 minutes. Make a syrup (300 ml of water and 1.5 kg of sugar). Place the nuts in it and simmer for 10 minutes over low heat. Then remove from the stove and let sit for 12 hours. Simmer for another half hour. Add 5 g of citric acid.

Ukrainian version

To make this delicacy, the fruits are pre-soaked for two days in clean water and one day in lime. You will need:

• a kilogram of green fruits;
• sugar – 1.2 kg;
• lemon;
• carnation buds.

Wash the berries, pierce them with a fork, bring the water to a boil, and simmer for 20 minutes. After cooling, make syrup by adding 8 cloves and lemon juice. Let it simmer for 10 minutes. Pour the syrup over the nuts, cook for 5 minutes, and let it cool. Repeat 3 times. Cook until soft.

Bulgarian cooking method

For dessert you will need:

• unripe walnut fruits - 1 kg and 100 g;
• granulated sugar - 1 kg;
• medium orange;
• citric acid;
• vanillin;
• a glass of water.

Soak the peeled nuts in a citric acid solution for 1 hour (1 teaspoon per 2 liters). Rinse, boil for 4 minutes, then plunge into cold water for 8 minutes. Repeat this process 6 more times. Add the nuts to the prepared syrup and simmer until thickened. Add the orange zest and a pinch of vanilla 10 minutes before turning off the heat.

Benefits and harms

The beneficial properties of this dessert are varied:

• calms the nervous system;
• strengthens the heart and blood vessels;
• restores strength after heavy loads;
• improves memory, concentrates attention;
• has a good effect on the beauty of skin and hair;
• helps treat colds.

This treat is essential for boosting your immune system and helps produce thyroid hormones. To achieve this, eat two spoons of jam daily.

The product is high in calories, with 248 kcal per 100 g. Contraindications:

• diabetes mellitus;
• obesity;
• pregnancy;
• gastric and intestinal ulcers.

Jam can be harmful to people who suffer from allergies.

How and how long can it be stored?

Cans should not be opened earlier than 20 days later. Store the product in a pantry or cellar at a temperature not exceeding +20 One year. Once opened, consume the contents within 2 months.