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Green walnut jam


It's the first time I've made this recipe and it seems to have worked out. I wanted to experiment, I found the recipe in a post menu book.

  • 190 green walnuts (with white core formed, but not hardened)
  • 2 kg of sugar
  • 6 glasses of water
  • 2 lamai
  • 4 sachets of vanilla sugar

Servings: 12

Preparation time: over 120 minutes

RECIPE PREPARATION Green walnut jam:

The young walnuts are chosen, with the core formed but not woody. I took 5 kg of green walnuts and there were 190 pieces. The recipe is given to 100 green nuts - 1 kg of sugar.

Peel a squash, grate it and squeeze the juice. Boil in boiling water and let stand in water for 10 minutes. Change the water 4-5 times and repeat the scalding. Then wash under cold running water and drain or dab well with a gauze.

Prepare the syrup from the water and sugar over high heat, so that it does not turn red. When it starts to set, put the well drained fruits, juice and lemon peels. Bake over high heat. At the end add the vanilla sugar.

Tips sites

1

Use some very resistant gloves when cleaning the green nuts, they stain very hard.


Green walnut liqueur old walnut recipe

Green walnut liqueur old walnut recipe. Homemade natural liqueur made from green walnuts and flavors of your choice: lemon, cinnamon, vanilla, nutmeg, anise, peppercorns, etc. How is walnut liqueur made? What alcohol is used to make a fine homemade liqueur? How many degrees of alcoholic strength must a liqueur have?

I haven't drunk a homemade green walnut liqueur for a long time! I really wanted to taste one, so I set to work. Liqueurs were my godmother's specialty in Cluj. Although she, being a ballerina, did not consume alcohol because she cared about her figure, she made liqueurs every year to serve guests. Fortunately, I inherited her recipe book and the walnut liqueur was among them.

Any fine homemade liqueur is prepared either with double refined alcohol (96 °) to be diluted according to the recipe, or with simple (38 ° -40 °) vodka, without flavors. Liqueurs should be between 18-22 °. We do not make liqueur with brandy or brandy because their smell negatively influences the aroma of the liqueur.

From green walnuts we also prepared a delicious jam & # 8211 see here how it's done and how to keep the fruits so light in color.

If we used only fresh walnuts for green walnut jam, you can also use larger walnuts for walnuts, which already have the box formed. Some make walnut liqueur from ripe walnut shells, but I haven't tried.

From the quantities below you get approx. 1.2 L of extremely fine and aromatic green walnut liqueur.


Green walnut jam - Recipes

Vitamin bomb & # 8211 is the name of the green walnut jam, made for years in our country. The quality of "Made in Moldova" products and their taste are appreciated worldwide. This time the "star" is the Greek walnut jam, made by the Orhei-Vit company. A copy of the famous jars was brought to the fore by an internationally known singer, with hundreds of thousands of fans in the virtual space.

In a post on her official Instagram account, Russian singer Elena Vaenga explained the breakfast she and her family served, mentioning the sweetness she put on the pancakes: “Варенье сверху вааааще” (trans .: But the sweetness is meeeeega).


The product was also recognized by the following artists from the Republic of Moldova who wanted to draw attention to the country of origin of the sweetness and appreciate its quality.

Earlier, the well-known TV presenter and former participant in the "Dom-2" project, Olga Buzova, as she accustomed her audience, shared what products she chose for lunch.

The TV presenter always keeps her fans informed about what she does and how she spends her free time, on Instagram Stories. Thus, in a story, Olga filmed the dishes on the table. Also there, her admirers could see a bottle of juice produced in Moldova, by the same company. The importer of Orhei-Vit products in Seychelles supplies for all the hotels and restaurants in the islands.

The representatives of Orhei-Vit company declared for our press that these posts do not represent a commercial partnership and they were pleasantly surprised by the appreciation offered by the stars from the Russian Federation. About the export of products with the potential to be ambassadors of our country, the manufacturer spoke previously in a material made by our editorial office.


Walnut jam: from healthy to toxic!

It is a tasty, aromatic jam and contains nutrients beneficial to the body, only that some consider it toxic. Let's see when this jam becomes dangerous for the body and how to prepare it.

What do green nuts contain?

Green nuts as well as dried ones are very beneficial for the body. They contain vitamins A, E, F, C, B and minerals such as phosphorus, calcium, iron, selenium, zinc, potassium & # 8211 elements that give nuts immunostimulatory properties and are the best food for the brain. American neurologists have shown that the active substances present in green walnut kernels have positive effects in neurological disorders. And antioxidants regulate blood cholesterol levels, blood pressure, reduce the risk of heart attack and strengthen blood vessels. They are just as beneficial for anemia as they contain iron. And Prof. Dr. Gheorghe Mencinicopschi, recommends nuts in male fertility problems due to the content of selenium and zinc.

Watch out for the shell!

Green walnut jam recipe

Ingredient: 1.3 kg of green walnuts or 100 pieces, 800 g sugar, 500 ml of water, 2 lemons, 1 vanilla pod.

Method of preparation: For cleaning you need a well-sharpened knife with a short blade. Be sure to use disposable latex gloves so you don't run out of colored hands. Peel them, without deforming them (everything that is green must be removed) and put them in a bowl of cold water, which you change three times in the first 4 hours. Then put clean water over the nuts and a plate over them to keep them all in water and leave them in cold water for 24 hours.

The next day you scald them for 5 minutes then change the water. Meanwhile, prepare the syrup: put the sugar together with the water and a vanilla bean to boil. Put the walnuts and the juice of three lemon halves.


Green walnut liqueur old walnut recipe

Green walnut liqueur old walnut recipe. Homemade natural liqueur made from green walnuts and flavors of your choice: lemon, cinnamon, vanilla, nutmeg, anise, peppercorns, etc. How is walnut liqueur made? With what alcohol is a fine homemade liqueur prepared? How many degrees of alcoholic strength must a liqueur have?

I haven't drunk a homemade green walnut liqueur for a long time! I really wanted to taste one, so I set to work. Liqueurs were my godmother's specialty in Cluj. Although she, being a ballerina, did not consume alcohol because she cared about her figure, she made liqueurs every year to serve guests. Fortunately, I inherited her recipe book and the walnut liqueur was among them.

Any fine homemade liqueur is prepared either with double refined alcohol (96 °) to be diluted according to the recipe, or with simple (38 ° -40 °) vodka, without flavors. Liqueurs should be between 18-22 °. We do not make liqueur with brandy or brandy because their smell negatively influences the aroma of the liqueur.

I also made a delicious jam from green walnuts - see here how it's done and how to keep the fruits so light in color.

If I only used tender walnuts for green walnut jam, you can also use larger walnuts, which already have the box formed. Some make walnut liqueur from ripe walnut shells, but I haven't tried.

From the quantities below you get approx. 1.2 L of extremely fine and aromatic green walnut liqueur.


Steps to follow

We collect, or buy small green nuts.

We put them in a bowl of water and wash them. We definitely put gloves on our hands because we stain a lot with nuts.

Then, with a knife, peel them well on all the green side. We put them in a bowl and cover them with water. Drain the lemon juice in the water, add it to the walnut bowl. We leave the nuts in the water for a day, periodically changing the water in the bowl, about 2-3 times.

In a cauldron, boil the sugar with water, make the syrup. Let it boil for 30-40 minutes.

After this time, add the drained walnuts to the syrup pot.

Carefully squeeze the foam formed, leave on medium heat for another 40-50 minutes.

After this time the jam is ready, the nuts are well cooked.

Pour the jam into washed and sterilized jars, seal the lid well. We store them cold in a pantry or cellar.


Steps to follow

We collect, or buy small green nuts.

We put them in a bowl of water and wash them. We definitely put gloves on our hands because we stain a lot with nuts.

Then, with a knife, peel them well on all the green side. We put them in a bowl and cover them with water. Drain the lemon juice in the water, add it to the walnut bowl. We leave the nuts in the water for a day, periodically changing the water in the bowl, about 2-3 times.

In a cauldron, boil the sugar with water, make the syrup. Let it boil for 30-40 minutes.

After this time, add the drained walnuts to the syrup pot.

Carefully squeeze the foam formed, leave on medium heat for another 40-50 minutes.

After this time the jam is ready, the nuts are well cooked.

Pour the jam into washed and sterilized jars, seal the lid well. We store them cold in a pantry or cellar.


Steps to follow

We collect, or buy small green nuts.

We put them in a bowl of water and wash them. We definitely put gloves on our hands because we stain a lot with nuts.

Then, with a knife, peel them well on all the green side. We put them in a bowl and cover them with water. Drain the lemon juice in the water, add it to the walnut bowl. We leave the nuts in the water for a day, periodically changing the water in the bowl, about 2-3 times.

In a cauldron, boil the sugar with water, make the syrup. Let it boil for 30-40 minutes.

After this time, add the drained walnuts to the syrup pot.

Carefully squeeze the foam formed, leave on medium heat for another 40-50 minutes.

After this time the jam is ready, the nuts are well cooked.

Pour the jam into washed and sterilized jars, seal the lid well. We store them cold in a pantry or cellar.


Green walnut jam - recipe and properties

1

0 Shares

There was a time when guests were offered Sweety served nicely on plates, along with a glass of cold water. Coffee followed, but the jam was a sign of appreciation and elegance.

Did I lose the habit? I think so, now we eat straight from the jars, we eat what we have and we don't have many guests, we were alone.

But what if we start making jams again, preparing our pantry nicely, and inviting our friends to taste it? The jams and jams you buy are not nearly the same as those made at home, they have preservatives and many are made with glucose syrup, not sugar.

My favorite recipe for green walnut jam

Most of us have someone in the country or we see nuts on the side of the road with branches down to the ground, just waiting to be noticed. At first, when I wanted to make this jam, I found only strange, complicated recipes, I needed lime water. I guess it's good anyway, I don't dispute it, but I had a blockage.

In the end, I found another recipe, I prepared the walnut jam very quickly and easily and I won't tell you that I ate it in a few days.

Ingredient:

Peel the walnuts, using a knife and kitchen gloves, otherwise your hands will be stained. As you clean them, place them in a bowl of cold water in which you squeezed lemon juice , stops the oxidation of nuts, keeps them white.

Leave them there in the covered bowl and change the water 2 or three times a day. I left them less, just a few hours, because I didn't have much time and it turned out very well anyway.

Prepare a sugar syrup and a cup of water over low heat. It will be bound when a drop of syrup placed on the edge of a plate remains bound, like a grain, it does not disperse like a liquid.

While the syrup is being made, scald the walnuts, leave them for about 2 minutes, take them out in cold water and scald them again, then put them back in cold water. Don't be scared, it takes longer to write than to do, everything goes very fast.

When the syrup is ready, add the scalded walnuts together with a few thin slices of lemon and vanilla to taste. Bring to the boil and collect all the foam that forms on the surface.

When ready, put the nuts in jars with a spoon and press a little, to get more, then fill with the syrup that enters through all the empty spaces. The jars close and it's good to put them on face down to prevent bacteria from forming in the free space between the jam and the lid.

When cooled, the jars can be placed on the shelf.

I'm not telling you that walnuts are also very important for health, due to the high content of vitamins and mineral salts. Green walnut jam, easy to do and good for our health, will be a good excuse to call friends we haven't had time to talk to in a long time.


Green walnut jam - recipe and properties

1

0 Shares

There was a time when guests were offered Sweety served nicely on plates, along with a glass of cold water. Coffee followed, but the jam was a sign of appreciation and elegance.

Did I lose the habit? I think so, now we eat straight from the jars, we eat what we have and we don't have many guests, we were alone.

But what if we start making jams again, preparing our pantry nicely, and inviting our friends to taste it? The jams and jams you buy are not nearly the same as those made at home, they have preservatives and many are made with glucose syrup, not sugar.

My favorite recipe for green walnut jam

Most of us have someone in the country or we see nuts on the side of the road with branches down to the ground, just waiting to be noticed. At first, when I wanted to make this jam, I found only strange, complicated recipes, I needed lime water. I guess it's good anyway, I don't dispute it, but I had a blockage.

In the end, I found another recipe, I prepared the walnut jam very quickly and easily and I won't tell you that I ate it in a few days.

Ingredient:

Peel the walnuts, using a knife and kitchen gloves, otherwise your hands will be stained. As you clean them, place them in a bowl of cold water in which you squeezed lemon juice , stops the oxidation of nuts, keeps them white.

Leave them there in the covered bowl and change the water 2 or three times a day. I left them less, just a few hours, because I didn't have much time and it turned out very well anyway.

Prepare a sugar syrup and a cup of water over low heat. It will be bound when a drop of syrup placed on the edge of a plate remains bound, like a grain, it does not disperse like a liquid.

While the syrup is being made, scald the walnuts, leave them for about 2 minutes, take them out in cold water and scald them again, then put them back in cold water. Don't be scared, it takes longer to write than to do, everything goes very fast.

When the syrup is ready, add the roasted walnuts together with a few thin slices of lemon and vanilla to taste. Bring to the boil and collect all the foam that forms on the surface.

When ready, put the walnuts in jars with a spoon and press a little, to add more, then fill with the syrup that enters through all the empty spaces. The jars close and it's good to put them on face down to prevent bacteria from forming in the free space between the jam and the lid.

When cooled, the jars can be placed on the shelf.

I'm not telling you that walnuts are also very important for health, due to the high content of vitamins and mineral salts. Green walnut jam, easy to do and good for our health, will be a good excuse to call friends we haven't had time to talk to in a long time.


Green walnut jam - recipe and properties

1

0 Shares

There was a time when guests were offered Sweety served nicely on plates, along with a glass of cold water. Coffee followed, but the jam was a sign of appreciation and elegance.

Did I lose the habit? I think so, now we eat straight from the jars, we eat what we have and we don't have many guests, we were alone.

But what if we start making jams again, preparing our pantry nicely, and inviting our friends to taste it? The jams and jams you buy are not nearly the same as those made at home, they have preservatives and many are made with glucose syrup, not sugar.

My favorite recipe for green walnut jam

Most of us have someone in the country or we see nuts on the side of the road with branches down to the ground, just waiting to be noticed. At first, when I wanted to make this jam, I found only strange, complicated recipes, I needed lime water. I guess it's good anyway, I don't dispute it, but I had a blockage.

In the end, I found another recipe, I prepared the walnut jam very quickly and easily and I won't tell you that I ate it in a few days.

Ingredient:

Peel the walnuts, using a knife and kitchen gloves, otherwise your hands will be stained. As you clean them, place them in a bowl of cold water in which you squeezed lemon juice , stops the oxidation of nuts, keeps them white.

Leave them there in the covered bowl and change the water 2 or three times a day. I left them less, just a few hours, because I didn't have much time and it turned out very well anyway.

Prepare a sugar syrup and a cup of water over low heat. It will be bound when a drop of syrup placed on the edge of a plate remains bound, like a grain, it does not disperse like a liquid.

While the syrup is being made, scald the walnuts, leave them for about 2 minutes, take them out in cold water and scald them again, then put them back in cold water. Don't be scared, it takes longer to write than to do, everything goes very fast.

When the syrup is ready, add the scalded walnuts together with a few thin slices of lemon and vanilla to taste. Bring to the boil and collect all the foam that forms on the surface.

When ready, put the nuts in jars with a spoon and press a little, to get more, then fill with the syrup that enters through all the empty spaces. The jars close and it's good to put them on face down to prevent bacteria from forming in the free space between the jam and the lid.

When cooled, the jars can be placed on the shelf.

I'm not telling you that walnuts are also very important for health, due to the high content of vitamins and mineral salts. Green walnut jam, easy to do and good for our health, will be a good excuse to call friends we haven't had time to talk to in a long time.


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