Nut jam in Armenian

Unusual and very fragrant jam! And pleasant to the taste! I want to share with you a very interesting culinary recipe for walnut jam. My friend recommended it to me, and since then my family liked it so much that I have to cook it every year. Jam has a beautiful color, an unsurpassed aroma and an incomparable taste. The only thing that always confuses is the time to prepare nuts before cooking the food itself. You will also need: lime - 200 g (bought at a hardware store) and kvastets - 1.5 tbsp.l. (bought at a pharmacy).

Daria ☼

Recipe author

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Composition / ingredients

Servings:

Walnuts

100

Sugar

Water

Carnation (10 pieces)

Cinnamon

Cardamom (5 pieces)

Citric acid

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 4 % 2 g

Fats 13 % 7 g

Carbohydrates 83 % 45 g

249 kcal

GI: 2 / 0 / 98

Cooking method

Cooking time: 4 d 6 h

1. How to cook walnut jam in Armenian? Prepare not only the necessary ingredients, but also 200 g of slaked lime for the preparation of lime water, as well as 1.5 tablespoons of alum, which can be purchased at the pharmacy.

2. Peel young unripe walnuts from the green peel and soak them in cold water for two days, and the water must be changed somewhere 3-4 times a day, the water should completely cover the nuts.

3. After this time, drain the water and soak the nuts already in lime water. It is necessary that it completely covers the nuts. Soak the nuts in lime water for a day, try to mix them more often. (Lime water is prepared as follows. Pour 200 g of slaked lime into 2 liters of cold water. Mix everything well and let it brew for 3-4 hours. Then carefully drain the lime water (without sediment) into another bowl through cheesecloth. Lime water is ready for use).

4. Then remove the nuts from lime water and rinse them with running cold water, and then pierce them with an awl in several places (this should be done only after soaking in lime, not before!).

5. Now put the nuts in water with alum (1.5 tablespoons of alum per 5 liters of water) and cook for 10-15 minutes from the moment of boiling. This is necessary to neutralize the lime remaining in the nuts. Then drain the water, transfer the nuts to clean cold water so that they cool down. If you do not want to use alum, then instead of this step, soak the nuts again in cold water for two days.

6. Next, boil the nuts in clean boiling water for about 10 minutes, then discard them in a colander and immediately dip them in cold water to cool down.

7. Cook the syrup. To do this, mix 2 kg of sugar and water. To determine how much water you need, put the nuts in a jar. If they all fit into a 2-liter jar, then take 5 liters of water.

8. Put the nuts in the hot sugar syrup, add all the spices packed in a gauze bag. Boil the jam, then remove it from the heat and remove the spicy pouch. When the jam has cooled, boil it again. So repeat three times.

9. Then cook until tender. At the very end of cooking, add citric acid.

10. Pour the finished nut jam into sterilized jars and roll up.