15 Recipes for Original Walnut Jam
Source: attuale.ruIf you crave an exquisite and healthy treat, make walnut jam. Preparation requires a lot of time and effort, but the results exceed all expectations. We share 15 of the best recipes – cook and enjoy!
1. Classic Walnut Jam Recipe
Source: tonkosti.ruWork with walnuts in gloves to avoid staining your hands.
You will need: 1 kg green walnuts, 1.5 kg sugar, 1 liter water, juice of one lemon.
Preparation: Peel the walnuts, pierce them in several places, and soak them in water for 10 days. Boil the walnuts in fresh water for 10 minutes and drain them in a colander.
Boil water with sugar, add the walnuts, and cook for 20 minutes. Remove from heat, let cool, and repeat the process after an hour. During the third cooking, add lemon juice, boil for 15 minutes, pour into jars, and seal.
2. Walnut Jam with Lemon
Source: blog.postel-deluxe.ruIt is recommended to eat no more than 4 tablespoons of walnut jam per day.
You will need: 1 kg green walnuts, 1 lemon, 1.5 kg sugar, 1200 ml water.
Preparation: Prepare the walnuts, cut them, and soak for 7-10 days. Blanch the lemon with boiling water and slice it with the peel. Boil water with sugar, add the walnuts, and cook for 15 minutes. Remove from heat, let cool, and after an hour, cook the walnuts for another 10 minutes. The third time, add the lemon and cook for 10 minutes. Distribute the jam into sterilized jars and seal.
3. Armenian Walnut Jam
Source: lisa.ruThe walnuts in the jars should be completely covered with syrup.
You will need: 200 walnuts, 2.5 kg sugar, 3 liters water, 1 cinnamon stick, 10 pieces each of cardamom and cloves, 0.5 tsp citric acid.
Preparation: Peel the walnuts and soak them for 10 days. Boil water with sugar, add spices, and cook for 10 minutes. Add the walnuts, cook for half an hour, turn off the heat, and let cool. Add citric acid and cook over low heat for 2 hours. Distribute the jam into clean jars and seal.
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4. Walnut Jam with Chocolate
Source: grandturkishbazaar.comSoak the walnuts in water with lemon juice for 2 days.
You will need: 1 kg walnuts, 1 kg sugar, 300 g cocoa powder, 0.5 tsp ground cinnamon, 1 tsp citric acid, 1 glass of water.
Preparation: Prepare the walnuts, soak them, and boil for 2.5 hours. Transfer to sugar syrup and cook for 1.5 hours. Add cocoa powder, cinnamon, citric acid, and boil for another 15 minutes. Distribute the jam into jars and close with lids.
5. Walnut and Honey Jam
Source: podruzke.ruIt's best to use walnuts of milky ripeness.
You will need: 2 kg walnuts, 1 glass of honey, 1.5 liters water, 1 kg sugar, 1 tbsp lemon juice, 5 clove buds, 1 cinnamon stick.
Preparation: Soak the walnuts for 7 days in clean water, boil twice for 15 minutes each, and let cool. Make a sweet syrup from water and sugar, add walnuts, spices, citric acid, and honey. Boil the jam for 2 hours over low heat and seal in jars.
6. Walnut and Apple Jam
Source: polar.ruWalnuts for jam are harvested in early June.
You will need: 1 kg peeled walnuts, 500 g apples, 1 kg sugar, 0.5 tsp citric acid, 1 liter water, 5 allspice berries, 0.5 cinnamon stick.
Preparation: Prepare the walnuts, soak them, and boil in water for half an hour. Change the water, add sugar, and cook for 15 minutes. Add spices, sliced apples, and turn off the heat after 10 minutes. After an hour, repeat the process. The third time, add citric acid, boil for 15 minutes, and pour into sterilized jars.
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7. Bulgarian Walnut Jam
Source: pro-orehi.ruThe simplest and quickest walnut jam recipe!
You will need: 1 kg walnuts of milky ripeness, 1 kg sugar, half a cinnamon stick, 10 g cardamom, 200 g citric acid, water.
Preparation: Prepare and rinse the walnuts. Mix 10 g citric acid with 1 liter water, add walnuts, and boil for 10 minutes, then cool. Repeat the procedure 5 times with a new solution.
Boil 0.5 liters water with sugar, add spices, walnuts, and cook for 60 minutes. Add 5 g citric acid and cook for another 10 minutes. Distribute the hot jam into jars and cover with lids.
8. Black Walnut Jam
Source: aykutsevinc.comChange the water for the walnuts 3-5 times a day.
You will need: 1.5 kg green walnuts, 1 kg sugar, 1 cinnamon stick, 3 cardamoms, half a lemon, 3 cloves, 1 liter water.
Preparation: Pierce the peeled walnuts and soak them first in limewater, then in regular water. Make syrup from water and sugar, add walnuts, spices, and cook for half an hour. Turn off the heat and let the jam infuse for 12 hours. Pour lemon juice into the pot, cook for 15 minutes over low heat, remove the spices, and let cool. Boil for 10 minutes and pour into jars.
9. Walnut and Plum Jam
Source: attuale.ruThe jam turns out very tasty and aromatic!
You will need: 500 g walnut kernels, 1 kg plums, 1 kg sugar, juice of half a lemon, 3 cardamoms, 3 allspice berries, vanilla on the tip of a knife.
Preparation: Rinse the plums, make a small incision, and remove the pits. Insert a walnut into each plum. Boil water with sugar, add lemon juice, spices, plums with walnuts, and cook for half an hour. Distribute into jars, pour syrup over, and seal.
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10. Walnut and Feijoa Jam
Source: the-challenger.ruStore this walnut jam for no longer than 9 months.
You will need: 1 kg walnut kernels, 1 kg peeled feijoa, 1.5 kg sugar, 1 tbsp lemon juice, water.
Preparation: Blend feijoa with sugar. Pour boiling water over walnuts for 15 minutes, rinse, chop, and mix with feijoa. Add water, citric acid, boil for 10 minutes, and distribute into prepared containers.
11. Walnut Half Jam
Source: zen.yandex.ruThe softness of the walnuts is checked with a toothpick.
You will need: 1 kg green walnuts, 1 kg sugar, juice of half a lemon, 3 cardamoms, 1 cinnamon stick, 1 liter water.
Preparation: Peel the walnuts, cut them in half, and soak. Boil water with sugar, add spices, and cook for 5 minutes. Add the walnuts, cook for half an hour over low heat, let cool, and let infuse for 4-5 hours. Cook again for half an hour and let cool. Remove the spices, pour in lemon juice, and cook for 20 minutes. Pour the hot jam into jars and seal.
12. Green Walnut Jam with Peel
Source: pro-orehi.ruBefore the first tasting, the jam should infuse for at least 5-6 weeks.
You will need: 100 pcs. walnuts of milky ripeness, 1 kg sugar, 100 ml lemon juice, vanilla on the tip of a knife, 300 g quicklime, 1 tbsp alum, water.
Preparation: Remove a thin layer of peel from the walnuts, soak for 3 days in clean water, 4 days in limewater, and rinse. Boil the walnuts in water with alum, drain in a colander, and let cool.
Boil water with sugar, add walnuts, and cook for 20 minutes. After an hour, repeat the process. The third time, add vanilla, lemon juice, and cook for 15 minutes. Pour the jam into jars and close with lids.
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13. Spiced Walnut Jam
Source: legkovmeste.ruChoose firm walnuts of regular shape, without spots or cracks.
You will need: 1 kg green walnuts, 1.5 kg sugar, 1 lemon, 1 cinnamon stick, 3 cardamoms, 3 allspice berries, 50 g ginger, 1 liter water.
Preparation: Prepare and soak the walnuts. Mix water with sugar and bring to a boil, add spices, and cook for 5 minutes. Add sliced ginger and soaked walnuts. Cook for 45 minutes over low heat with the lid on, turn off the heat, and set aside for half an hour. Add lemon juice, cook for 15 minutes, and turn off the heat. Pour the hot jam into jars and seal.
14. Simple Walnut and Sugar Jam
Source: pro-orehi.ruDo not use copper or aluminum cookware for making jam.
You will need: 1 kg green walnuts, 2 kg sugar, 1 liter water.
Preparation: Soak the walnuts for 10 days in soft water, then boil for 40 minutes and drain in a colander. Boil water with sugar, add walnuts, and cook for 15 minutes. Turn off the heat and let the jam infuse for 3 days. Cook for 15 minutes, pour into prepared jars, and seal.
15. Walnut and Sea Buckthorn Jam
Source: chto-gotovim.ruIf desired, you can add your favorite spices to the jam.
You will need: 500 g walnut kernels, 800 g sea buckthorn, 1 tbsp lemon juice, 1.2 kg sugar, 400 ml water.
Preparation: Peel and chop the walnuts. Make syrup from sugar and water, add walnuts, and cook for 20 minutes. Add sea buckthorn, reduce heat, and boil for 20 minutes. Pour the jam into jars and seal.
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