Everyone who at least once tasted green walnut jam wants to know the secret of its preparation. After all, this product is not only healthy, but also incredibly tasty.
Ingredient preparation
You need to collect green nuts for making jam in late June - early July, when they reach milk-wax maturity. You need to choose fruits of the same size without defects and dark spots.
An ordinary toothpick will help determine the appropriate ripening period for raw materials. It should easily pierce the fruit through. Since young walnut contains a lot of iodine, it must be peeled and soaked in a solution of soda.
Important! You need to peel the nuts with rubber gloves. The peel contains a lot of iodine, due to which the hands turn brown and can strongly bake.
Walnut Jam Recipe with Soda
4 l 2 days
young peeled walnut
2 kg
Nutritional value per 100 g:
- Peeled walnuts are placed in an enamel pan, add soda and pour water so that they are completely covered. The fruits will be steeped for 3-4 hours.
- After this, the soda solution is drained, the soaked nuts are thrown into a colander and washed thoroughly under running water.
- The fruits are poured into a container for cooking jam, covered with sugar, add water and put on a very slow fire so that the sugar dissolves and does not burn.
- The jam is boiled for 30 minutes, after which it is completely cooled. The procedure is repeated two more times.
- After the third test, the finished product is laid out in sterilized cans, corked, flipped and wrapped for 6-8 hours.
- After this time, the containers are returned to their natural position, allowed to cool completely and put away for storage.
Did you know? Only 400 g of walnuts fully satisfy the daily dietary requirement for an adult. Such a diet allows you to maintain normal all vitamins and minerals.
Storage Features
Green walnut jam is stored along with other blanks on the balcony, in the basement or in the lower cupboards in the kitchen. Preparing such a treat is not an easy task.
One nut weighing 15 g at the stage of milk-wax maturity contains 100 mg of vitamin C. This exceeds the daily norm for an adult by half.
It is difficult to catch the right moment to collect the fruit, so that they are not completely soft and at the same time the shell does not start to stiffen, and you will have to tinker with cleaning and soaking, but it's worth it.
