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Green walnut jam

Cooking recipes / Recipes for sweets / Sweet jam / Nut jam

1 serving

Green walnut jam is a real treat that is not a shame to serve to the most discerning guests. It will take a lot to tinker with its preparation, but your efforts will be fully rewarded when you try this extraordinary jam.

walnut, small 100 pcs., sugar - 250 g, water - 1 l, sugar - 1 kg, water - 1 l, citric acid (solution) 1 tsp

Nut jam is cooked at a time when walnuts reach milky ripeness: their cover is soft and their kernels are jelly-like. Such nuts are very bitter, so soak them in cold water for about a month, periodically adding water. Then we clean from the crust, mine and keep in diluted lime water (1 tbsp slaked lime per 1 liter) one night. But so that the bitterness finally disappears, boil them in two or three waters, cooling after each cooking, and then cut into halves. After that, cook the nut jam in the first syrup for 2-3 hours and drain the syrup. Then place the nuts in the second syrup and cook until tender. A few minutes before the end of cooking, add a solution of citric acid to the nut jam. Green nut jam, which is rightfully considered the "king of jam, " can withstand a couple more hours to cool it down and pour it into cans.