To make jam from green walnuts, you need to stock up with tremendous willpower and patience. After all, such a sweet product is prepared within 4-5 days, which often scares away housewives who have expressed a desire to pamper their family with this unusual dessert in winter. For those who are not afraid of difficulties, we present a detailed recipe for an amazing and delicious jam from unripe walnuts.
Essential Ingredients:
- granulated sugar - 2 kg;
- walnuts (green, with an unformed shell) - 1.5 kg, or 80 pcs.;
- citric acid - only 10 g (half - to remove bitterness when boiling, half - in the jam itself);
- vanilla sugar - 5 g (optional);
- drinking water - only 2.5 liters (2 liters for removing bitterness when boiling and 0.5 liters for sweet syrup).
Features of the choice of the main ingredient
Jam from green walnuts should be done only after all bitterness has completely disappeared from them. Indeed, in another case, such a dessert will simply be impossible to use. It is required to take 1.5 kg of nuts of milk maturity. They should be large enough, and it is recommended to collect them before the beginning of the third decade of June. It was during this period that the product has that immature crust, which is ideal for further preservation.
The process of soaking the main ingredient
To make jam from green walnuts, you need to pour the whole collected product into a colander and wash it thoroughly in warm water. After that, they need to be placed in a large enameled basin, which should then be filled with ordinary drinking water. Change it to fresh preferably 4 times a day. It is recommended to soak the nuts for 4-5 days. During this time, they will completely lose their bitterness and become suitable for cooking a delicious and healthy dessert.
It is worth noting that some housewives still take risks and make jam from green walnuts without prolonged soaking (1 or 2 days). But we recommend that you do not do this, because it will be very unfortunate to throw such a useful product.
The process of processing the main ingredient
Green hazelnut jam should only be made from a peeled product. For this, the soaked ingredients must be separated from the surface peel with a knife for peeling vegetables. Next, they must be put in a pan, add 2 liters of water and 5 g of citric acid. In such a solution, it is recommended to boil the nuts for at least 20 minutes. After this, the product should be thrown into a colander, thereby relieving it of all excess fluid.
The final stage in the preparation
Green walnut jam , the use of which is undeniable in the fight against all colds and iodine deficiency, it is advisable to do with a small amount of granulated sugar. To do this, pour 0.5 liters of drinking water and 2 kg of sweet spice into the dishes. Next, in the finished syrup, lay lightly boiled nuts and boil them for another 9-12 minutes. After this, the pan should be covered with newspaper or gauze, and after 12 hours it is recommended to boil the jam again for half an hour. Then it is necessary to add citric acid and a little vanillin to it, after which the product must be poured into sterilized jars and rolled up well.