Unusual recipes of jam with the addition of walnuts

Jam is made from various berries and fruits. But rather unusual taste is a delicacy, which is added to walnuts. This ingredient allows you to reveal the whole taste of the berries or fruits used and adds pleasant spice to the jam.

Walnut Plum Jam

Ingredients:

• plum - 1.5 kg;
• walnuts - 0.2 kg;
• sugar sand - 1.3 kg;
• water - 0.1 l.

Cooking time: 80 minutes.

Caloric content per 100 g: 233 kcal.

Cooking method:

1. Plums should be well washed and free from stones. Large fruits divided into 2 parts, small leave uncut.
2. Free the kernels of nuts from the shell and soak in water for 40 minutes.
3. Place the plums in a heavy-bottomed saucepan and add water. Put on a slow fire and bring to a boil. Boil the fruit for 40 minutes, while constantly stirring, so that the mass does not burn.
4. When the plums are softened, you need to drain the water from the walnuts and add them to the boiling mass. Boil for ¼ hours, stirring constantly.
5. Add granulated sugar and cook, stirring, for 25 minutes.
6. After cool mass and pour into sterile jars.

Tip! Kernels are recommended to crumble before adding to the jam.

Apple jam with walnuts

Ingredients:

• green apples - 1.5 kg;
• sugar - 1.2 kg;
• water - 0.1 l;
• walnut - 0.2 kg;
• lemon peel - 50 g

Cooking time: 1.5 hours.

Caloric content per 100 g: 230 kcal.

Cooking method:

1. Remove the kernels from the shell, crush into large chips and soak in hot water for 40 minutes.
2. Wash apples, chop into slices and cut the core. Pour into a saucepan with a thick bottom and add water. Put on a slow fire, cook for 1 hour, stirring constantly.
3. When the mass begins to thicken gradually, add sugar and cook for 15 minutes until the crystals completely dissolve. Turn off the heat and add nuts. Mix everything well.
4. Grate lemon rind on a fine grater and add to hot mass. Stir, pour into sterile jars.

Tip! To make the jam translucent, it is necessary to free the apples from the rind and cut the flesh into medium cubes. Skins can be added to the jam, turning them.

Cowberry jam with walnuts

Ingredients:

• lingonberry - 1 kg;
• walnuts - 0.25 kg;
• granulated sugar - 0.8 kg;
• lemon juice - 5 tbsp. l

Cooking time: 45 minutes.

Caloric value per 100 g: 256 kcal.

Cooking method:

1. Bilberry berries sort out, remove the twigs and unsuitable for cooking fruit. Rinse and place in a pan with the remaining liquid on the berries.
2. Add sugar and lemon juice. Put on medium heat and cook for 30 minutes, stirring constantly.
3. Free from walnuts from the shell and soak in water for a few minutes. Cut the halves of the kernels into 4 pieces and add to the berries. Boil another 15 minutes, constantly interfering.
4. When the jam is ready, it must be poured into sterile jars and closed.

In lingonberry jam, you can add a few leaves of mint in each jar. This ingredient will make the delicacy more aromatic. Also red orange is well combined with lingonberries.

Dessert figs with walnuts

Ingredients:

• walnut - 0.1 kg;
• figs - 15 pcs .;
• sugar - 0.2 kg;
• water - 0.2 l;
• milk - 0.3 l;
• Carnation - 3 pcs .;
• cinnamon - ½ tsp.

Cooking time: 30 minutes.

Caloric content per 100 g: 354 kcal.

Cooking method:

1. Figs need to pour hot milk and leave for 1 hour.
2. Finely crumble the nuts and mix with cinnamon, 2 tablespoons of sugar.
3. Figs stuffed with a mixture of nuts and spices and put in a saucepan. Pour water and add sugar with cloves. Bring to a boil and cook for 20 minutes.

This dessert goes well with ice cream and other similar products. Figs laid out on a scoop of ice cream and poured over a sweet sauce left over from the stewing.

Grape jam with walnuts

Ingredients:

• seedless grapes - 1 kg;
• granulated sugar - 0.8 kg;
• walnuts - 0.3 kg;
• water - 0.1 l.

Cooking time: 40 minutes.

Caloric content per 100 g: 276 kcal.

Cooking method:

1. Soak walnuts in water for 15 minutes, after chopping with a knife.
2. Water mixed with sugar and put on a slow fire. Boil until the state of the syrup, stirring constantly.
3. Rinse the grapes under water and sort. Add to syrup and cook for 30 minutes. The mass must be constantly interfered so that the jam does not burn.
4. Add chopped walnuts to the mixture and boil for 10 minutes. Then remove from heat and pour into sterile storage jars.

Grape leaves are often added to this jam. They are soaked in water for several hours and then added at the last stage of cooking. The taste does not suffer from this, the final product turns out to be unusual not only in taste, but also in appearance.

Pomegranate jam with walnut

Ingredients:

• walnut kernels - 0.2 kg;
• pomegranate juice - 1 l;
• pomegranate kernels - 0.2 kg;
• sugar - 0.8 kg.

Cooking time: 1.5 hours.

Calories per 100 g: 238 kcal.

Cooking method:

1. Separate the pomegranate kernels from excess. It is necessary to choose only ripe, bright red nucleoli.
2. Separate the walnuts from the shell and soak in water. After chopping into medium sized pieces.
3. Pomegranate juice mixed with sugar and put on a slow fire. Boil for 30 minutes, stirring constantly.
4. Remove from the heat syrup and cool, send to re-boil for 30 minutes. Remove from heat and cool.
5. Put the syrup on the fire and cook for 15 minutes. When the syrup becomes noticeably thicker, it is necessary to add walnuts and pomegranate kernels. Cook, stirring constantly, for another 15 minutes.
6. Cool the mixture and pour it over the cans for further storage.

Pomegranate jam can be cooked in three ways: only from the kernels, from the juice or mixing everything together. The cooking technology does not change from the choice of method The taste of the product is also not affected.

Culinary Tips and Tips

Properly cooked jam will not only be tasty, but also useful. But in order to properly prepare a treat, you must follow some tricks:

1. Dishes. It is necessary to make jam in an enamel pot or in a basin. Do not use a copper or aluminum pan. The berries dissolve copper, and vitamin C does not contain vitamin C in the product. In the case of aluminum, the material also dissolves, but it also ends up in the final product. It is also advisable to make jam in the pelvis. A large area allows you to cook the product faster and the berries will not lose their shape. Also in such dishes easier to mix the mass.
2. Pre-cooking. This technique will allow the berries and fruits to better absorb the sugar and remain juicy. The main ingredients are immersed in boiling water for a few minutes and after that they start cooking jam.
3. Balance of taste. Everything is very simple here. If the main ingredient of the product is a sour fruit or berry, it should be supplemented with a sweet component. In the case when the product itself is sweet, it is recommended to add citric acid, juice or zest.
4. Correct temperature. Quite often, the product is poured into jars immediately after preparation. But it's not right. This does not affect the taste, but eventually the berries in the jar float, and all the syrup remains at the bottom. In order for the mass to be uniform, it is necessary to completely cool the jam before pouring.
5. Perfect ratio. According to the rules of making jam, the ratio of sugar and berries should be 1: 1. Allowed to exceed or reduce the amount of sugar. But it should not be too little or much. It is allowed to reduce the amount of sugar by 2 times or increase by 20%. Otherwise, the jam will be cloyingly sweet or not preserved and spoiled.
6. Products of the same ripeness and size. To make the jam homogeneous, it is necessary to use ingredients of the same size and degree of ripeness. Otherwise, overripe and small berries will fall apart, while others reach the necessary degree of readiness.

Cooking any dish is equivalent to art. But still it is necessary to focus on the recipe of the dish, so as not to spoil it.

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