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How to make nut jam. How to make "Green Walnut Jam". General principle for making nut jam

One day, jam was served to Catherine the Great’s table, which she liked so much that she gave the cooks a precious ring. Since then, the jam prepared according to this recipe has been nicknamed royal. And it was prepared from gooseberries with the addition of cherry leaves.

Nowadays, “Tsarsky” is the name for jam made from various berries with the addition of nuts and various spices, which is distinguished by its extraordinary taste and originality.

Royal gooseberry jam with nuts

For 5 cups of gooseberries you need to take 2 handfuls of cherry leaves, 1 handful of currant leaves, 7 cups of sugar, 3 cups of water and 1 cup of shelled walnuts.

Set the leaves aside - you will need them later. Gooseberries need to be selected large and slightly unripe, so that they do not crumble if pierced. In each berry we cut off the top, through which the seeds are removed, and pieces of nuts are inserted in their place. In a separate bowl, prepare a decoction of thoroughly washed cherry and currant leaves and water. The leaves are placed in cold water, then the pan is placed on the fire and brought to a boil, after which it is immediately removed from the heat. The resulting broth should be a rich green color. If you boil longer, it turns brown or yellowish. The liquid must be drained, cooled to room temperature and left to infuse in the refrigerator overnight.

In the morning, sugar is poured into the broth and the syrup is brought to a boil. Then prepared gooseberries are added here and boiled for 12 minutes. The jam remains on low heat for another 2-3 minutes with the remaining ten leaves to give it an emerald color. The product is poured hot into sterilized jars, which are sealed with metal lids. The leaves are removed from the jam before serving.

Royal quince jam with nuts

3 kg. quinces
7 glasses of water
2.5 kg. Sahara
1 cup shelled walnuts

Peel the pre-washed quince and cut out the cores. We cut the quince itself into cubes or slices, this is at your discretion. We don’t throw away the quince peel and core; we will make syrup from them. By the way, essential oils, which are contained in large quantities in the skin of the fruit, give the jam a subtle aroma and a pleasant sour taste. But quince seeds contain valuable tannins and no less valuable fatty oil. So you are preparing not just delicious jam, you are preparing a healthy product rich in vitamins.

Fill the quince cores with the peel with water and boil for 20 minutes. After this, strain the syrup and pour the chopped quince with this syrup. Cook the quince in syrup for 10 minutes, then drain the syrup. Add sugar to the syrup and bring to a boil again.
Pour the sweet syrup over the quince and leave to steep for at least 12 hours. Usually the jam is covered with a clean towel and left overnight.
The next day, set the jam to cook. Add peeled walnuts to it. You can put quarters, or you can chop the nuts into smaller pieces - whichever you prefer. Cook the quince jam with nuts until the syrup acquires a beautiful dark amber hue. Approximate cooking time is 40-50 minutes. We make sure that our jam does not burn. We roll aromatic quince and walnut jam into sterile jars. Be sure to turn the jars upside down, wrap them up, and leave them like that until the jam has cooled completely.
Store in a cool, dark place, such as a pantry. There is no need to put closed jam in the refrigerator.

Royal plum jam with nuts
Ingredients:

Plums (preferably black) - 1 kg
Sugar - 4 cups.
Walnuts - 1 cup.
Cognac (optional) - 2 tbsp. l.

Wash the plums, cut them in half and remove the pit.
Place the plums in a wide saucepan, add 1 cup of water, and bring to a boil. Cook over medium heat for 20 minutes until soft.
Add sugar and nuts and, stirring, cook until the sugar dissolves. After this, continue to cook until the jam is ready, about 10 minutes. Add cognac and boil.

You can stuff scalded plums with nuts and cook for 10 minutes. Remove them with a slotted spoon and place them tightly in a jar. Bring the syrup to readiness and pour over the plums. Add cognac. Close the jars immediately.

Tsar's white cherry jam with nuts

Berry-sugar proportions: 1:1.
You will also need lemon for 1 kg. berries - about 150 grams of peeled nuts.

Wash the cherries and remove the pits. Next, at your discretion, you can stuff each berry with a nut, or you can then simply mix them.
Add sugar and let sit for a while to let the berries release their juice (do not add water). When the juice starts to simmer, put it on the fire, let it boil, stir until the sugar dissolves completely. Let it simmer over low heat for at least 10 minutes. Turn off and let cool a little (an hour or two).
Then cut the lemon very thinly and put it in the cherries, let it boil, simmer for 5 minutes and add the nuts. Boil with nuts for min. 10. Switch off. Allow to cool and soak up all the contents. Then let it boil for the last time and put it in sterile jars. We store it in the closet. If there is a lot of syrup, let it simmer for the last time longer. You can stir, the berries will not fall apart.

Tsar's apple and nut jam

Option 1.

For one kilogram of sweet and sour apples you should take eight hundred grams of sugar, two hundred grams of peeled walnuts, one lemon, a couple of spoons of cognac or rum. Peel the apples, cut into slices, cover with sugar. When the apples give juice, put the jam on the fire, bring it to a boil, add the lemon zest and cook for fifteen minutes.

Chop the nuts coarsely and pour boiling water over them. Add lemon juice and nut kernels to the jam, then cook until tender over low heat. When the apple slices become translucent and a drop of jam syrup does not spread on the saucer, the delicacy is ready. Add cognac or rum to the hot jam, mix, cool and package in clean, dry jars.

Option 2.

2 kg apples
500g peeled
walnuts
1 kg sugar
2 cinnamon sticks
2 tbsp. l. lemon zest, cut into strips

Cooking method:

It is better to take apples that are sour and sweet, but not very large, slightly unripe. Wash the apples, cut into slices, remove the core and place in a saucepan, sprinkle with sugar. Add lemon zest and cook over low heat until the sugar is completely dissolved. Then increase the heat and let the jam boil for 2 - 3 minutes, stirring constantly. Remove from heat and leave overnight, covering the jam with baking paper or parchment.

The next day, remove the paper, put it on the fire again, bring to a boil, skim off the foam and cook for 10 - 15 minutes until thickened. Check readiness by dropping a drop on a saucer. If the jam does not spread, add walnuts and cinnamon sticks. Cook over high heat for 2 - 3 minutes, remove the sticks. Pour the jam into jars to the brim and seal tightly. Turn the lids down and leave until completely cool.

Tsar's jam from cherries with nuts

Sugar - 1.5 kg
cherry - 1 kg
walnuts - 0.2 kg
water - ¾ tbsp.

1. Wash the cherries in cold water and remove the seeds from them using a pin or hairpin. This must be done very carefully so as not to damage the berries.
2. Cut the walnut kernels into pieces the size of which matches the cherry pit.
3. Place a nut instead of a seed in each berry. Ideally, this should be done with all cherries, but if you don’t have enough patience, it’s not fatal. If there are nuts left, mix them with cherries.
4. Pour sugar into the pan in which the jam will be prepared and fill it with water, then put the pan on the fire and bring the syrup to a boil.
5. As soon as the mixture has boiled and the sugar has completely dissolved, pour the cherries and nuts into the container. Cook until the jam becomes thick enough, remembering to skim off the foam.

This recipe is designed for long-term storage of jam, which is why you need to add so much sugar. If you are going to eat the jam immediately after cooking, then the amount of sugar can be reduced.

Royal grape jam with nuts

Grapes (seedless raisins) – 1 kg
Sugar -0.5-0.7 kg
Water - 1/3 cup.
Walnuts -50-70g.
Vanillin - to taste
Cherry leaf

Sort the grapes and remove the branches. Place a cup for jam and pour 1/3 cup of water into it, add 0.5 kg of sugar and cook until the syrup is transparent. While the syrup is boiling, we need to blanch the berries. To do this, pour water into a saucepan, bring to a boil, add a few cherry leaves so that the berries do not become colorless. We put our grapes in for a few seconds. It boils, boils for 40 seconds - take it out and transfer it to the syrup that has become transparent, cook for 5-7 minutes. Remove from heat and leave to soak for 8 hours.

Then put on fire, bring to a boil and add nuts and vanillin (or chopped lemon, but first peel it from the white film that is under the yellow skin). Boil for at least 10 minutes and pour into sterile jars... That's it! Turn over and cover with something warm. Has it cooled down? Ready! The jam is very sweet, so lemon will give it sourness, and nuts will give it a pleasant and unusual taste.

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When jam from young walnuts appears on the table, it is impossible to resist. This is a dessert with an amazing delicate taste and amazing aroma that can withstand tough competition among exquisite sweets. It’s easy to prepare it yourself to please your loved ones and surprise your guests.

This dessert has long been made in Southeast Asia, the Near and Middle East. Through the efforts of travelers, the recipe reached the peoples of the North Caucasus and Moldova. Currently, nut jam is one of the favorite desserts in Greece, Spain, Italy, and Kuban. In Soviet times, Joseph Stalin himself was a fan of the delicious jam, having fallen in love with the delicacy back in his native Georgia. Until now, the dessert conquers the hearts and stomachs of gourmets around the world.

The benefits of jam from young nuts

In addition to its great taste, jam from young walnuts contains many useful elements:

Vitamin C, and its amount in nuts significantly exceeds the content in citrus fruits.
B vitamins and tocopherol.
Nut jam contains iodine, which is necessary in the treatment of hypothyroidism.
The delicacy helps in the fight against flu, sore throat, viral diseases, insomnia, nervous disorders, and hypertension.

How to cook dessert from young fruits

The process of making nut jam takes a long time: 6–8 days. In addition, it is quite labor intensive, but the taste of the product is worth the effort. Sometimes the nuts are soaked for 2-3 weeks, only after which they start cooking. The classic recipe includes the following ingredients:

green nuts;
sugar;
water;
carnation;
lemon or citric acid;
slaked lime for soaking nuts.

Spices and herbs will help diversify the taste of the delicacy - cardamom, cinnamon, vanillin, orange zest. They can be added to jam in different combinations:

during cooking, a bag of a mixture of cinnamon, cloves and cardamom is dipped into the boiling dessert: the spices will highlight the delicate taste of nuts and enhance the aroma;
to add a touch of exoticism and enhance the taste, mix vanillin, orange zest and cinnamon - pour the mixture into the jam 10 minutes before the end of cooking, after which the delicacy is placed in sterilized jars.

Store nut jam in the dark and cool, at a temperature above +20 °C. Shelf life of the treat: 12 months from the date of manufacture.

Sterilization is a heat treatment method that prevents the proliferation of bacteria and microorganisms in the product. Empty and filled jars are sterilized. The easiest way is to pour boiling water over the jars and then put it on the spout of a boiling kettle. Keep this for 12–15 minutes. The jars filled with the finished product are sterilized by placing them in cold water on a wooden stand. The water should be up to the shoulders of the container. Bring to a boil. Boil for 8–15 minutes, remove and cover with lids.

Ingredients for jam - gallery

Before cooking, the nuts are soaked in lime for 2–3 weeks. Sugar is an essential ingredient in any jam. Purified water is used to soak green nuts in lime.
Cloves will add a subtle aroma to the jam. By adding lemon to the recipe, you can get a dessert with a pleasant sour taste. Lime is the result of calcium processing, a natural product that does not have a negative effect on the body
Cardamom and other spices will enhance the taste of the jam Cinnamon will add exoticism to nut jam Orange zest is added to jam with vanilla and cinnamon

Green walnut jam - classic step-by-step recipe with photos

Take fruits of milky ripeness. You can check this way: pierce the fruit with a canapé skewer and if it easily penetrates the pulp, the nut is suitable for jam. There is no need to be afraid of such a check; you will still have to pierce the fruits before cooking the delicacy.

Ingredients:

green walnuts - 4 kg;
sugar - 2.5 kg;
water - 2 l.;
cloves - 7 pcs.;
citric acid - 8 g;
slaked lime (100 g per 1 liter of water).

Preparation:

Wash the nuts, remove the stems and fill the fruits with water for 5 days. If there is any doubt about the sufficient ripeness of the fruits, keep them in water for 7 days. We change the water every 5-6 hours.
Prepare a solution of slaked lime: 500 g per 5 liters of water. Stir and let stand for 30 minutes.
Pour the solution over the nuts placed in a large container. Leave it for a day. During this time, harmful substances leave the product.
After soaking, wash the fruits. We pierce small nuts with a toothpick in 3-4 places, and cut large ones in half.
Then blanch the nuts in boiling water for 15–20 minutes. The water must be drained after this time.
Rinse the nuts with cold water. They will change color to olive. Blanch again for 30 minutes until the fruits darken.
Take another pan and cook sugar syrup.
Pour clove sticks and citric acid into the syrup.
9. Pour boiling syrup over the nuts and cook for 5-6 minutes. Then remove from the stove and let stand for 60 minutes.

10. Repeat the cooking process every hour. In total we must boil the fruits 5 times. Finally, boil the nuts for 15 minutes and pour into sterilized jars. Close with lids.

Walnut jam recipes

There are many ways to prepare nut dessert, because every nation, like every housewife, adds its own unique touches to this sweet delicacy.

Fast way

Ingredients:
- green nuts - 100 pieces;
- granulated sugar - 1 kg.
Preparation:
1. We cut off the sections with cuttings from the nuts. Fill with water and leave for 36 hours. We change the water every 3 hours.
2. Place the nuts in a saucepan and add sugar.
3. Let it brew for 3-4 hours until the juice releases.
4. Place on low heat and cook until foam appears. We remove the foam.
5. Place into jars and close with lids.
A quick way to make nut jam - video

Armenian nut dessert: two ways

For a liter jar of prepared nuts you need to take 1 kg of sugar and 800 ml of water.

Preparatory stage:
1. Soak the nuts for 10 days. During the day, the water needs to be changed 4 times, but it is better to soak the nuts under a thin stream of running water.
2. We make a lime mortar: take 0.5 kg of lime per 7 liters of water. Stir. Let it sit for 5 minutes and pour the solution into another container to get rid of the primary sediment. Let the solution sit for another 12 hours and filter.
3. Pour the solution over the nuts for 12 hours, stirring occasionally. Drain the lime water and soak the fruits for 5 hours.
4. We pierce the nuts on several sides with a toothpick.
5. We prepare an alum solution based on the proportion of 15 g of alum per 1 liter of water. Boil the nuts in it for 20 minutes. This process is necessary to neutralize any remaining lime.
6. Drain the solution. Place the fruits under running water for 60 minutes, then add boiling water and blanch for another 30 minutes.
Preparing jam:
1. Bring the nuts in sugar syrup to a boil and cook for 15–20 minutes. Remove from heat and leave for 12 hours.
2. We repeat the procedure of cooking and infusing nuts in syrup 3 times. Such long time intervals are necessary for better release of juice from the nuts.
3. When cooking, be sure to remove the resulting foam.
4. In the final stage of cooking, for 12 liters of jam we will need 12 g of cinnamon, 4 g of cardamom and 6 g of cloves. Place the spices in a gauze bag, lower it into the jam for 15–20 minutes, and then remove it from the nut mass.
5. Cook the delicacy to the required thickness: when a drop of jam hits a cold plate, it should hold its shape and not spread.
6. Place into jars and close with lids.
Armenian jam - video

Second way

Ingredients:
- green nuts - 100 pcs.;
- sugar - 1 kg;
- water - 400 ml;
- cloves - 10 pcs.;
- lemon - 2 pcs.;
- cardamom - 3 g;
- cinnamon - 10 g.
Preparation:
1. We prepare the nuts in advance by peeling them and soaking them in a lime solution for a day.
2. Cook the sugar syrup for 7–10 minutes. Let it cool.
3. Place nuts in the syrup and add lemon juice. Boil and leave for 24 hours. We repeat the procedure 3 times.
4. The fruits should become soft during final cooking. This indicates the readiness of the nuts.
5. 10 minutes before the end of cooking, place the spices in a bag. Put it in jam.
6. Remove foam from the surface of the jam. We take out the spices. Place the delicacy into jars. Bulgarian recipe
  Ingredients:
  - nuts - 1.1 kg;
  - sugar - 1 kg;
  - citric acid - 1 tsp;
  - zest of a medium orange;
  - vanillin on the tip of a knife;
  - water - 1 glass.
  Preparation:
  
  Is it possible to make jam without lime?
  
  Almost all recipes say that nuts need to be soaked in a lime solution. But if you still have concerns about the safety of the chemical composition, you can do without lime.
  
  Method with adding soda
  
  Ingredients:
  - nuts - 100 pcs.;
  - soda - 250 g;
  - lemon - 1 pc.;
  - sugar - 2 kg;
  - water - 4 tbsp.
  Preparation:
  1. Cut the skins off the walnuts and soak them in warm water for 48 hours. We change the water every 5 hours.
  2. Cover the wet nuts with baking soda and coat the fruits thoroughly on all sides. Leave for 13 hours, turning over periodically.
  3. We wash the nuts with water and pierce them with a clamp needle or fork.
  4. Fill the fruits with water for 48 hours, changing the liquid at the same frequency.
  5. Place the nuts in boiling water and cook for 3 minutes. Pour the water into another container.
  6. Cool the fruits for 5 minutes and boil them again in boiling brine. We repeat this 3 times.
  7. Prepare sugar syrup. Place the fruits in it and boil for 3 minutes.
  8. Remove from heat. We wait 5 minutes and boil again.
  9. Add chopped lemon and boil for 3 minutes.
  10. Distributed among banks.
  Method with the addition of tartaric acid
  
  Tartaric or tartaric acid is also used instead of lime. You can buy it at any grocery store or supermarket. The acid removes harmful elements from nuts and gives an amazing aroma to the jam.
  
  Ingredients:
  - peeled nuts - 1 kg;
  - sugar - 1.5 kg;
  - water - 1 tbsp.;
  - tartaric acid - 4 g;
  - cinnamon, cloves - to taste.
  Preparation:
  
  Hazelnuts, also known as Lombard or hazelnuts, have been used by humans in food since ancient times, both raw and as an ingredient in various dishes.
  
  Juicy hazelnut fruits are valued for their rich fat and protein content, as well as for their excellent sweetish taste, because recipes with hazelnuts are mainly sweet treats. Hazelnuts are used to prepare such delicacies as jam, chocolate, halva and other sweets. Lombard nut is added to salads, sauces, snacks and even liqueurs and meat-based dishes.
  
  Like any other nut, hazelnut has a fairly high calorie content, so it is recommended to consume it in moderation. When talking about how to cook hazelnuts, the first thing that is mentioned is regular roasting. Recipes for many dishes with this nut do not require much time and effort.
  
  Jam
  
  Hazelnut jam is prepared using berries or fruits, such as cherries or figs. Brave housewives can try their own version.
  
  To make jam you will need 1 kg of berries, 1 kg of sugar, 0.5 kg of hazelnuts, lemon and a vanilla pod.
  1. Peel the nuts and fry over low heat.
  2. Remove seeds from berries or fruits.
  3. Place one nut in place of each seed.
  4. Prepare syrup from sugar and half a glass of boiling water.
  5. Add the stuffed berries and vanilla to the syrup and cook, skimming off any foam that forms.
  6. Prepare jars and lids.
  7. Pour the jam into jars and add a slice of lemon on top.
  Walnut cake
  
  This recipe will especially appeal to those who care about their figure, since it does not contain flour. To prepare the cake you will need 6 chicken eggs, half a glass of granulated sugar, 0.5 liters of heavy cream, 0.35 kg of hazelnuts, 2 teaspoons of baking powder.
  1. Heat the oven to 160-170 degrees.
  2. Grease a cake pan with a diameter of up to 25 cm with butter and sprinkle with flour.
  3. Grind the nuts in a blender or meat grinder and mix the resulting mass with baking powder.
  4. Beat the egg yolks with sugar and mix with the nut mixture.
  5. In a separate container, beat the whites, then add to the nuts and yolks and mix gently.
  6. Transfer the mixture into a mold and place in the oven.
  7. Bake the crust for an hour, then remove from the oven and cool.
  8. Whip the cream.
  9. Cut the cake lengthwise into three layers and spread them with whipped cream.
  10. Combine the cakes.
  11. Decorate the cake with chopped nuts, dried fruits or berries.
  Salad
  
  There are many different recipes for making a salad with hazelnuts - vegetable and fruit, as well as meat.
  
  Hazelnut and bean salad
  
  To prepare the dish you will need 30 g of nuts, 300 g of green beans, 2 tsp. mustard, 2 tbsp. vegetable oil, a quarter cup of chopped red onion, a tablespoon of flaxseed oil, salt and vinegar.
  1. Roast the nuts in the oven.
  2. Cook the beans.
  3. Mix all ingredients.
  Hazelnut and apple salad
  
  The list of ingredients consists of half a lemon, 150 ml of natural yoghurt, a bunch of lettuce, 1 apple, 50 g of nuts, salt, pepper and parsley.
  1. Squeeze the lemon and mix the resulting juice with yogurt.
  2. Place lettuce leaves on a plate.
  3. Peel and slice the apple and place the pieces on top of the salad.
  4. Sprinkle the apples with chopped hazelnuts, salt, parsley and pepper.
  Top with yogurt sauce.
  
  Some recipes are taken from Polish and Western Ukrainian national cuisine. But they didn’t forget about those traditionally used in the Caucasus; the Slavs do not add lime water. In our area, long soaking of fruits is more common.
  
  Get ready to spend all this time at home, constantly pouring out old water and adding fresh water. But the bright, rich, Nutella-like taste will be worth the time, effort and mountain of dishes that have to be washed.
  Pour warm water over the nuts, this will make it much easier to get rid of the bitter taste. The process of softening the taste itself can last longer or happen faster, depending on the variety and age (the older the fruit, the longer it needs to be soaked). As they are ready, the nuts change color and become lighter, and taste like boiled ones and should not be bitter.
  Another thing to keep in mind is gloves. Be sure to wear them while cooking, because nut juice is very staining to your skin and nails. If you still fail to save your manicure, acidified water and a stiff brush will help you wash your hands.
  
  Ingredients for 1 liter of walnut jam at home:
  - Green walnuts – 40 pcs.
  - Sugar – 810 gr. (3 glasses)
  - Water – 2 liters (1.75 for boiling and 250 ml for making syrup)
  - Citric acid – 5-10 grams (for digestion)
  - Cinnamon – 1 stick
  - Cloves – 12-15 buds
  Recipe for making green walnut jam:
  
  For this jam, large, but unripe jams are best suited. If you buy them at the market, ask for “waxy ripeness.”
  1. Wash the nuts, put them in a bowl for 2 days and change the water twice a day. After 2 days, prick each nut with a skewer and leave for another 11 days, draining the water just as often.
  2. The liquid will be dark brown, but that’s okay, as this will result in bitterness that we don’t need.
  3. Peel each nut. To do this, cut off the thick fabric near the top. Throw the peeled ones into a saucepan with dissolved citric acid (a teaspoon per 1.75 liters of liquid). Leave in the same solution for another day.
  4. Boil the nuts for 20 minutes (the water will be brown again, don’t be alarmed) and leave again for 24 hours in the same liquid with dissolved citric acid. After this, drain the liquid and rinse the nuts in running water.
  5. Make syrup from sugar. To do this, gradually pour 1 cup of sugar into boiling water and stir until dissolved. Add spices, nuts, boil for 10 minutes and leave to infuse.
  6. The next day (day 16), cook the mixture for another 30 minutes. If you want to make the jam thicker and sweeter, take 2 times more ingredients for the sugar syrup (0.5 liters of water per 6 cups of sugar) and cook the syrup until the desired state.
  Such jam does not spoil, even if you do not roll it into sterile jars, but simply store it in the cupboard. That slight bitterness that remains even after such a long soaking prevents the delicacy from becoming moldy or spoiled.
  
  On our website you can also find other recipes for original preparations for the winter, such as, for example, or your own preparation.
  
  Bulgarian nut jam
  
  Unlike the previous recipe, it will not take such an impressive amount of time to prepare the ingredients. In this version, we will get rid of the bitter taste by boiling the fruit, so get ready to spend the whole day in the kitchen.
  
  Ingredients:
  - Walnuts (green) -1 kg.
  - Sugar – 1 kg.
  - Water – 250 ml. (for syrup)
  - Citric acid – at least 100-150 g.
  - Cardamom – a few cloves
  - Cloves – 5 buds
  How to make walnut jam for the winter:
  1. Wash the nuts, carefully cut off the skin and dip in a solution of citric acid (approximately 10-15 mg per 1 liter of liquid). Do not use enamel dishes, otherwise you will not be able to wash them later; stainless steel is better.
  2. Place the container on the fire, boil for 10 minutes, remove the nuts with a slotted spoon and change the water. Repeat the entire procedure (preparing an acidic solution and boiling the nuts) at least 15 times until the nuts soften and the water becomes clear.
  3. Prepare sugar syrup, transfer the prepared fruits there, add spices and 15 grams of citric acid and cook until thickened.
  That's it, you can put it in jars and roll it up with tin lids.
  
  Armenian walnut jam
  
  This recipe uses lime water. In order to prepare it, you will need 100 grams of slaked lime. Dissolve in 1 liter of water, leave for 5 hours, and then strain with a thick cloth or several layers of bandage. This volume is enough to make jam from 1 kg of nuts.
  
  For jam you will need:
  - Green nuts – 1 kg.
  - Sugar – 1.5 kg.
  - Citric acid – 10-15 g.
  - Water for sugar syrup – 1 liter
  - Cloves – 50-100 cloves
  - Orange – 1 pc.
  Recipe for green walnut jam:
  1. Soak the shelled and washed walnuts and leave for 48 hours, changing the water twice a day. If the liquid is still cloudy, continue soaking the nuts until it becomes clear. It may take longer (10-14 days).
  2. Pour the slaked lime solution over the nuts and let sit for a day. Be sure to rinse them thoroughly afterwards under running water to prevent lime from entering your body.
  3. Pierce the nuts with a toothpick in 10 places, cut especially large ones into 2 parts and stuff them with cloves. If desired, you can add other spices; cinnamon sticks, cardamom, and pieces of ginger work well. Fill with water and cook for 30 minutes, then change the liquid and boil again for the same time.
  4. Prepare sugar syrup, immerse nuts in it and boil for 5 minutes. Then leave for 2 hours, after which you need to boil for 5-10 minutes. Repeat several times until they become soft.
  5. Peel the orange and cut it into small cubes. Pour the pieces of fruit into the jam, boil the dish for the last time for 20 minutes, add 15 mg of citric acid at the end of cooking.
  Then you need to put the finished jam into jars and roll up the lids. Store in a cool place.
  
  For thrifty housewives, we have also prepared a recipe that will appeal to both adults and children.
  
  Ripe nut jam
  
  This recipe is more suitable for fall or winter. There are many variations of making ripe nut treats, but in any case we will need to use other fruits as a base. It can be apples, plums, quince, lingonberries or sea buckthorn - depending on what you like best. You can also use gooseberries, cherries, apricots - whatever you like! I’ll give an example of apple-based jam, but the same principle can be used to prepare dishes from other fruits.
  
  Required ingredients:
  - Apples (sweet ones are best) – 1 kg.
  - Walnuts – 100 gr.
  - Lemon – 1 pc.
  - Water – 430 ml.
  - Sugar – 1 kg.
  - Allspice – 5-10 peas
  Recipe for ripe walnut jam:
  1. Peel the apples, remove the seeds and cut into strips or slices.
  2. Place the apples in a saucepan, add sugar and dilute with water, squeeze the juice of 1 lemon and toss in a bay leaf. Cook for 12-15 minutes over low heat, then skim off the foam, then remove the bay leaf and pepper.
  3. Grind the nuts until crumbly (this can be done with a blender, coffee grinder or mortar) or chop them into larger pieces with a knife, immerse them in a bowl with apples and boil for 12-15 minutes over high heat, stirring constantly.
    If you want to use plums as a fruit component, be sure to remove the peel. You can remove the pit and fill the core with a nut. You can do the same with apricots and large cherries. Cover sea buckthorn or rowan with granulated sugar and leave in the refrigerator for several hours, and it is better to pierce gooseberries or currants with a toothpick or skewer, then the jam will resemble marmalade.
  To maintain immunity throughout the year, we also advise you to prepare it, which is rich in vitamins and beneficial microelements.
  
  Video recipe for nut jam
  
  Ingredients:
  - 100 pieces. green walnuts
  - 1 kg. Sahara
  - 2 glasses of water
  Walnut jam is distinguished by its exquisite taste and health benefits. It is long and troublesome to cook, but its amazing properties fully compensate for the effort. Although the recipes for making green nuts seem complicated, even a beginner can handle this dessert. In many countries around the world, nut delicacies are prepared by adding various spices and herbs.
  
  Benefits of walnut jam
  
  The leading place in the ranking of healthy desserts is occupied by jam with walnuts. This delicacy contains iodine, a huge amount of biologically active substances that nourish the brain, vitamin C, magnesium, zinc, copper, and oleic acid. Thanks to its amazing composition, the dessert is effective in improving immunity, the functioning of brain vessels, in the treatment of thyroid diseases, hypertension and other problems.
  
  How to make walnut jam
  
  There is more than one recipe for walnut jam, but all options require compliance with certain rules. It is important to choose the right fruits for cooking; the final result depends on this. They should not be ripe; harvesting is scheduled at the stage when the shells inside are still tender and the fruits are milky in color. This nut can be easily pierced with a toothpick or fork.
  
  The second rule is the right choice of cookware. Leave grandma's aluminum and copper basins on the shelf and arm yourself with enamel containers or stainless steel pans. Light enamel will darken due to iodine, so choose dishes of a dark (preferably black) color. When the fruits and dishes are prepared, it remains to choose one of three methods of preparing raw materials. It needs to be soaked for several days in lime, citric acid or cloves, and first peeled by removing a thin layer of green peel.
  
  With lime
  
  To soak nuts in slaked lime, you need to know how to prepare a lime mortar. It will require such an amount of water that the nuts in the container are covered 3 centimeters on top with liquid. You need 70-100 grams of lime per liter. Stir the solution in a separate bowl and pour off the top to remove undissolved particles. Leave the liquid to sit for 12 hours. Strain the solution through cheesecloth. You need to pour lime mortar over the nuts. Leave them for 12 hours, stirring occasionally.
  
  With citric acid
  
  If you don't want to use lime, learn how to make nut jam using citric acid for soaking. The soft shells of unripe walnuts need to be pierced with a fork in several places. You will need about 1.5-2 liters of cold water for every teaspoon of citric acid. The solution is poured over nut fruits for a day, then boiled in lemon water for 15 minutes. The liquid is not drained, and then the workpiece is soaked for another day.
  
  With carnation buds
  
  To make a great jam from green walnuts, you can soak them in water and add cloves. To do this, prepared nuts are pricked with a fork and stuffed with clove inflorescences. All that remains is to add cold water and soak the fruits in it for 4 days. The liquid will have to be changed every 4 hours, otherwise the raw material may ferment. On the fourth day, the nuts need to be boiled for 4 hours, cooled and the fruits washed.
  
  Walnut jam recipes
  
  The process of making nut jam is complex and time-consuming, but the dish has an unusual taste and is incredibly healthy, so it’s worth the effort for such a treat. Carefully study the step-by-step recipes with photos before deciding which option is convenient for you. To check the readiness of fruits prepared by any method, be sure to taste the jam. If the fruits have retained their shape, but have become soft and the kernel has the consistency of marmalade, then the healthy treat is ready.
  
  In Armenian
  - Preparation time: 4 days.
  - Number of servings: 10 persons.
  - Calorie content of the dish: 248 kcal.
  - Purpose: for dessert.
  - Cuisine: Transcaucasian.
  Cooking Armenian jam from walnut fruits takes a long time, but the process requires little effort, as a result of which an incredible delicacy awaits you. Notes of lemon, cloves, and cinnamon give an amazing aroma that cannot be conveyed through photos. Don’t forget to first peel the green skin and treat the raw materials with lime, cloves or citric acid to rid them of bitterness. To prevent the spices from floating in the jam, a gauze bag containing them is dipped into the syrup, which is simply removed at the end of cooking.
  
  Ingredients:
  - prepared nut fruits – 1-1.2 kg;
  - granulated sugar – 1 kg;
  - lemon – 2 pcs.;
  - cloves – 10 cents;
  - cinnamon – 10 g;
  - water – 0.4 l.
  Cooking method:
  1. Boil syrup from water and sugar, cool.
  2. Add cinnamon and cloves to the cooled syrup.
  3. Place soaked nuts in sweet water and add lemon juice.
  4. Bring the nut mixture to a boil over low heat, turn off and leave for a day.
  5. On days 2 and 3, bring the jam to a boil again, repeating the procedure.
  6. On day 4, cook the mixture until the nuts are ready, package the jam in sterile jars, roll up the lids, and store in a cool place.
  In Bulgarian
  - Cooking time: 2-3 hours.
  - Number of servings: 10 persons.
  - Calorie content of the dish: 262 kcal
  - Purpose: for dessert.
  - Cuisine: Bulgarian.
  - Difficulty of preparation: difficult.
  The process of making Bulgarian jam is labor-intensive. You will have to boil and cool the fruits many times, which should first be soaked. To prepare such a tasty dish, you don’t need any special culinary skills. Follow the instructions, rely on recipes with photos to enjoy an exquisite dessert and get a storehouse of useful substances for healing your body.
  
  Ingredients:
  - soaked walnuts – 1.2 kg;
  - granulated sugar – 1 kg;
  - water – 1 tbsp.;
  - citric acid – 10 g + for cooking 1 tsp for each liter of water.
  Cooking method:
  1. Make a solution of citric acid and water. Afterwards, bring it to a boil and blanch the soaked nuts for 5 minutes.
  2. The fruits are pulled out, they need to be transferred to cold water.
  3. Repeat the procedure 5-7 times: pour boiling water with citric acid, boil, cool. Then the walnuts are cooked in sugar syrup until cooked.
  In Ukrainian
  - Cooking time: 3-4 hours.
  - Number of servings: 10 persons.
  - Calorie content of the dish: 254 kcal.
  - Purpose: for dessert.
  - Cuisine: Ukrainian.
  The only version of the recipe in which the fruits do not have to be soaked is in Ukrainian. Jam made from young walnuts has an amber color. Although the classic Ukrainian jam recipe is delicious, many housewives vary the ingredients, adding their own twist. For example, a little vanillin or ginger will be an original addition to the delicacy.
  
  Ingredients:
  - peeled nuts – 1 kg;
  - sugar – 1.2 kg;
  - lemon – 1 pc.;
  - carnation – 12 inflorescences.
  Cooking method:
  1. Rinse and prick the nuts in several places with a fork.
  2. Pour water over the fruits and boil for 20 minutes.
  3. Drain the liquid and pour cold water over the nuts to cool.
  4. Boil syrup from lemon juice, water, sugar and cloves.
  5. Place the fruits in the syrup and boil for 5 minutes, let cool for an hour.
  6. Boil for 5 minutes and cool 2 more times.
  7. Bring the jam to readiness.
  With chocolate
  - Cooking time: 2 hours.
  - Number of servings: 10 persons.
  - Calorie content of the dish: 249 kcal.
  - Purpose: for dessert.
  - Cuisine: Italian.
  - Difficulty of preparation: medium.
  You can make nut jam not just delicious, but perfect if you add a chocolate note to it. With spices and lemon zest, the treat is no worse, but chocolate makes it fabulously tasty. Ice cream topped with such jam will become a serious competitor to desserts from restaurant chefs. Use the pie crust as a sauce for cakes or simply eat with a spoon. For the recipe, fruits of the same size are chosen for the aesthetics of the dish. When ready-made large nuts are cut, it is clear that they do not remain whole and can ruin the beautiful appearance of the delicacy.