Walnut jam: benefits and harms

Walnut jam: benefits and harms

Walnut jam is a difficult delicacy to make, requiring a lot of time and effort, but at the same time healthy and incredibly tasty. Fruits are suitable for production only at the stage of milky ripeness - their not yet hardened skin is juicy, has a greenish color, and is rich in useful substances.

Such jam will not only decorate the housewife’s table, but will also help everyone who often consumes it to be healthy. This is both a healing remedy and a sweetness at once.

Walnut jam: benefits and harms

Walnut jam, the benefits and harms of which depend on the recipe, should be consumed in a limited dose. For each individual person, due to the characteristics of his body, it can act differently.

Utility

Young fruits, especially their greenish skin, are rich in microelements and vitamins, and the concentration of iodine in them is comparable to seafood. All these substances are also found in jam, which means they make this product useful for any person, regardless of age and gender.

It is recommended to use for the following diseases:

• pathological conditions of the thyroid gland, such as hypothyroidism;
• disturbances in liver function;
• Iron-deficiency anemia;
• sclerosis;
• hypertension;
• diseases of the gastrointestinal tract (gastrointestinal tract - the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) (except for periods of exacerbation);
• diseases (disorders of normal functioning, performance) of the urinary system;
• problems with vessels;
• ARVI, flu.

Its anti-cancer effect has also been confirmed - systematic use of the product reduces the risk of developing breast cancer in women.

With the right dose (2-3 tablespoons per day), the benefits of sweets are many times greater than the possible harm.

Contraindications for use:

• allergic reactions to the constituent components;
• the harsh tasks of the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed to process and extract nutrients from food) at the acute stage.

It is worth noting that this product is high in calories, and this can cause the accumulation of excess weight when consumed in large quantities.

Greenish walnut jam useful characteristics

As a result of periodic and long-term consumption of sweets, positive changes occur in the body:

• cerebral circulation improves (blood circulation throughout the body) , as a result, memory is strengthened and thinking processes are activated;
• the immune system is strengthened, the body becomes resistant to low temperatures;
• reproductive functions increase in both men and women;
• sleep improves;
• metabolism, disturbed by poor nutrition, diets and the use of pharmaceuticals, is normalized;
• hemoglobin increases;
• the antioxidants present in the composition bind free radicals, which slows down the aging process in the body;
• tissue regeneration processes are accelerated;
• the body is cleansed of waste and toxins;
• the state of the cardiovascular system is stabilized, the functioning of the heart and the condition of blood vessels improves;
• blood pressure is normalized;
• water-salt metabolism improves, the formation of edema is prevented;
• with powerful physical burdens, helps reduce body pain;
• has an antibacterial effect, which improves the condition of the gums and teeth;
• the functioning of the adrenal glands improves, hormonal levels stabilize;
• bone tissue is strengthened (a medical system of cells and intercellular substances united by a common origin, structure and functions) .

Can walnut jam be made for children?

This product is recommended for daily use by children who are not allergic to any of the ingredients. To make sure there is no reaction, you need to start consuming this sweetness with a small amount.

The delicacy contains a lot of iron, so its systematic use increases hemoglobin levels. For school-age children during the period of intellectual work, this is very important. During study, it also helps to cope with overload, increases concentration, and improves memory.

Another indisputable advantage is the strengthening of bone tissue (the structure of tissues of living organisms is studied by the science of histology) , it is very useful to use during the period of active growth, also with rickets.

The presence of canned young walnuts in a baby’s diet strengthens the immune system, helping the body fight viruses and germs. And the highest iodine content ensures normal functioning of the thyroid gland. In addition, this delicacy has a pleasant taste, and for children this is very important

Walnut jam for weight loss

On the one hand, it is not recommended to consume such sweetness for those who want to lose weight due to the high calorie content and the huge amount of sugar. But on the other hand, due to limited nutrition, the body begins to suffer from a lack of microelements and vitamins, which this product can replenish.

This sweetness will help with depression and depression, which people on a diet are often susceptible to. Therefore, when losing weight, jam can be consumed, but only in reasonable quantities.

Walnut jam for pregnant and lactating women

The greenish walnut contains many important essential substances. Jam from such a product is not a contraindication for a pregnant woman, except for a history of allergic reactions to these fruits. For the normal development of the baby, it is very important that there is a sufficient amount of Omega-3 and iodine in the mother’s body, and this product contains a huge amount of these substances.

But because the jam also contains a lot of sugar, for women in the 3rd trimester it is necessary to limit the consumption of sweets due to the risk of weight gain for both the lady and the baby. In addition, excessive consumption of such sweets can increase the risk of developing gestational diabetes.

During lactation, a woman can consume the product, but with caution due to the presence of a huge amount of sugar in it. But because all the beneficial microelements and vitamins (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) sweets are transferred to the baby through breast milk, this helps to build immunity and strengthen his body.

How to cook at home

There are many recipes for making nut jam, but they are all labor-intensive and time-consuming. But because such sweetness is also medicine, it is worth the effort.

Selection and preparation of walnuts for jam

One of the fundamental steps in making jam from greenish walnuts is the correct selection of raw materials. The fruits must have a greenish and soft skin, covered with a light coating of wax. The core mixture should be jelly-like. Young fruits should be collected in July.

Nuts must be medium in size, even, without lint, external damage, dents and stains. To be sure of the suitability of the fruits, you need to pierce them with a needle. If this was achieved without effort, then they can be used for canning.

List of goods

To make sweets you need a limited list of goods. It is worth seeing that there are many recipes, each of which contains additional ingredients. The list of goods looks like this:

• water – 500 ml;
• nuts 100 pieces;
• sugar – 1 kg;
• citric acid;
• carnation;
• slaked lime.

You can also add citrus juice and zest (lemon, orange, lime), mint, honey and other ingredients.

Step by step recipe

Before you start cooking, the nuts need to be cooked. It happens like this:

1. We carefully wash the fruits and then clean them.
2. Pour them into a clean container of sufficient size, then add cool water. We leave it for a certain number of days, depending on the number of fruits: if there are a lot of them - for 4 days, if there are 50-100 pieces, then for 2 days. We change the water every 6-8 hours until the dark color disappears completely. This black color is not dirt, but the iodine that the skin provides.
3. When the liquid in the container is clear, drain it and begin making lemon or lime mortar. For 1 liter of water for the first option, take 0.5 tsp. citric acid, and for the second - 100 grams of slaked lime. When lime is added, the water becomes cloudy, so you need to let it sit for 2-3 hours, and then carefully strain through two layers of dense tissue (The structure of tissues of living organisms is studied by the science of histology) .
4. Pour the prepared substance over the nuts and leave for a day, after which we boil them for 15-20 minutes. Let the mixture sit for another day without draining the lime or lemon water.
5. We take out the nuts and wash them.
6. We pierce any fruit with a sharp object in several places. Dried clove buds can be inserted into these holes - in this case, the step of soaking in a lime or lemon solution is eliminated, because clove water replaces it.
7. Refill with water for 2 days. This completes the soaking step.

There are many methods for making jam. Let's look at the traditional recipe for sweets.

1. Cook the soaked fruits for 15 minutes.
2. Pour them into a bowl of cool water until completely cool.
3. Repeat the first 2 stitches.
4. Prepare sweet syrup - add sugar or sweetener to heated water.
5. We put the fruits on a towel, dry them, and then throw them into hot syrup.
6. Cook for 15 minutes, then let cool for 7 hours. We repeat the action three times. The taste of the finished product should not be bitter.
7. Pour into prepared jars. Don't forget to sterilize them, just like the lids.

Individual storage

After the jam poured into the jars has cooled down, it needs to be transferred to a black space. Shelf life – 1 year.

Walnut jam is not so much a delicacy as a healing remedy. By systematically consuming canned sweets, you can improve your body’s health with the help of natural ingredients. The manufacturing process is not an ordinary one, it requires a lot of time and endurance, but the usefulness from its consumption justifies such efforts.

Walnut jam: usefulness, recipe, production method

Nut jam sounds unusual and even surprising. We are all accustomed to the classic composition of jam: apples, pears, peaches, apricots, berries, and nut jam is perceived as a delicacy. This is true, since nuts of a certain degree of maturity are used for jam, and they are available only in a few regions of the country. In addition, it takes many hours to make nut jam, which certainly makes the delicacy even more valuable and long-awaited. Walnut jam is the most common type of nut delicacy, and I’ll talk about it in the article.

About the benefits and harms of nut jam

The highlight of walnut jam lies in the correct collection of the fruits of the walnut tree. The jam is made not from the usual nuts with hardened skins, but from greenish walnuts that have a soft greenish skin. It is in this fact that lies the secret of the indescribable usefulness of walnut jam. The fact is that the skin of a walnut is rich in a significant amount of iodine, which any person needs for real and healthy functioning. As it ripens and hardens, the chemical composition changes and most of the iodine supply is lost.

Eating green walnuts is beneficial not only for people with iodine deficiency in the body. Walnuts are sources of vitamins B, C, PP, A, E, K, a huge amount of microelements, amino acids, tannins and essential oils. They regulate the functioning of the internal systems of the body, improve cerebral circulation (blood circulation throughout the body) , strengthen the walls of blood vessels and the nervous system, and accelerate metabolism. But people who are allergic to nuts or who are overweight should not get carried away with jam, since the nut itself, and especially nut jam, are a very high-calorie product.

Preparing Walnuts

Sort through the nuts, remove those whose skins have dents, cracks and black spots. Wash the nuts, remove a thin layer of skin, as when peeling potatoes. Don’t forget to wear gloves before starting work so that your hands don’t turn a hard-to-remove brown color from the oozing juice. Select dishes for soaking walnuts from stainless steel or enameled; give preference to a dark color. Soaking is a necessary procedure; it helps to get rid of the bitter taste of the fruit, which can spoil the jam. Prick any nut with a fork in a couple of places, fill the fruit with water and leave for 10 days, changing the water to clean water twice a day. Prepare lemon water by dissolving 1 tsp in 2 liters of water. citric acid. Pour the prepared substance over the soaked nuts for a day. After a day, boil the solution together with the nuts, let it simmer for 15-20 minutes, turn off the gas and leave the nuts to cool with the lemon liquid for another day. Wash the nuts with clean water. Now that the preparation is complete, you can start cooking.

Walnut jam

There are several recipes for walnut jam. After analyzing them all, I came to the conclusion that they differ in proportions and the addition of ingredients to taste. I will tell you in more detail about the recipe that I tried myself. Jam made according to this recipe is usually called Armenian, although it would be more accurate to classify it as a dish from the entire Transcaucasus. This memory is created thanks to the set of spices used during cooking. For 1 kg of soaked nuts, prepare 1 kg of sugar, 400 ml of water, 2 medium-sized lemons, 12 cloves and 10 g of cinnamon. Start cooking by making a syrup from all the water and sugar. Bring the liquid to a boil and turn off the heat. Wait until the syrup has cooled slightly to avoid burns.

Pour cinnamon into the cooled syrup. Place the cloves on a small square of gauze, gather the edges to make a bag, tie with a rope and dip the spices into the syrup. Squeeze the lemons into syrup, using a sieve to prevent the seeds from getting into the jam. Place the nuts at the end of the syrup. Bring to a boil over low heat, turn off and leave for a day. Repeat the function 3 times, and only on the 4th day cook the nuts until tender. Determine the readiness of the walnut jam by taste: the walnut remains hard, but bites without difficulty, no bitterness is felt.

Greenish walnut jam is the longest preparation for the winter that I have tried. But the complexity and duration of the process are worth the healthy and tasty product obtained in the end.

Walnut jam: usefulness, recipe, production method

Nut jam sounds unusual and even surprising. We are all accustomed to the classic composition of jam: apples, pears, peaches, apricots, berries, and nut jam is perceived as a delicacy. This is true, since nuts of a certain degree of maturity are used for jam, and they are available only in a few regions of the country. In addition, it takes many hours to make nut jam, which certainly makes the delicacy even more valuable and long-awaited. Walnut jam is the most common type of nut delicacy, and I’ll talk about it in the article.

About the benefits and harms of nut jam

The highlight of walnut jam lies in the correct collection of the fruits of the walnut tree. The jam is made not from the usual nuts with hardened skins, but from greenish walnuts that have a soft greenish skin. It is in this fact that lies the secret of the indescribable usefulness of walnut jam. The fact is that the skin of a walnut is rich in a significant amount of iodine, which any person needs for real and healthy functioning. As it ripens and hardens, the chemical composition changes and most of the iodine supply is lost.

Eating green walnuts is beneficial not only for people with iodine deficiency in the body. Walnuts are sources of vitamins B, C, PP, A, E, K, a huge amount of microelements, amino acids, tannins and essential oils. They regulate the functioning of the internal systems of the body, improve cerebral circulation (blood circulation throughout the body) , strengthen the walls of blood vessels and the nervous system, and accelerate metabolism. But people who are allergic to nuts or who are overweight should not get carried away with jam, since the nut itself, and especially nut jam, are a very high-calorie product.

Preparing Walnuts

Sort through the nuts, remove those whose skins have dents, cracks and black spots. Wash the nuts, remove a thin layer of skin, as when peeling potatoes. Don’t forget to wear gloves before starting work so that your hands don’t turn a hard-to-remove brown color from the oozing juice. Select dishes for soaking walnuts from stainless steel or enameled; give preference to a dark color. Soaking is a necessary procedure; it helps to get rid of the bitter taste of the fruit, which can spoil the jam. Prick any nut with a fork in a couple of places, fill the fruit with water and leave for 10 days, changing the water to clean water twice a day. Prepare lemon water by dissolving 1 tsp in 2 liters of water. citric acid. Pour the prepared substance over the soaked nuts for a day. After a day, boil the solution together with the nuts, let it simmer for 15-20 minutes, turn off the gas and leave the nuts to cool with the lemon liquid for another day. Wash the nuts with clean water. Now that the preparation is complete, you can start cooking.

Walnut jam

There are several recipes for walnut jam. After analyzing them all, I came to the conclusion that they differ in proportions and the addition of ingredients to taste. I will tell you in more detail about the recipe that I tried myself. Jam made according to this recipe is usually called Armenian, although it would be more accurate to classify it as a dish from the entire Transcaucasus. This memory is created thanks to the set of spices used during cooking. For 1 kg of soaked nuts, prepare 1 kg of sugar, 400 ml of water, 2 medium-sized lemons, 12 cloves and 10 g of cinnamon. Start cooking by making a syrup from all the water and sugar. Bring the liquid to a boil and turn off the heat. Wait until the syrup has cooled slightly to avoid burns.

Pour cinnamon into the cooled syrup. Place the cloves on a small square of gauze, gather the edges to make a bag, tie with a rope and dip the spices into the syrup. Squeeze the lemons into syrup, using a sieve to prevent the seeds from getting into the jam. Place the nuts at the end of the syrup. Bring to a boil over low heat, turn off and leave for a day. Repeat the function 3 times, and only on the 4th day cook the nuts until tender. Determine the readiness of the walnut jam by taste: the walnut remains hard, but bites without difficulty, no bitterness is felt.

Greenish walnut jam is the longest preparation for the winter that I have tried. But the complexity and duration of the process are worth the healthy and tasty product obtained in the end.

Benefits and harms of walnut jam

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The taste properties of walnuts are familiar to everyone, and the medicinal properties of the fruit are popular in folk medicine. But few people understand that jam is made from unripe nuts - a healthy delicacy with an inimitable taste.

• How to make walnut jam
• Chemical composition of jam
• Benefits and harms of walnut jam
  • Useful and healing characteristics for guys
  • Useful and healing characteristics for ladies
  • Contraindications and possible harm
    • Is it harmful to eat nut jam with skins?

How to make walnut jam

There are several varieties of such jam: from unripe nuts with skin, from peeled green fruits, with the addition of berries, cocoa, spices, etc. The process of making a dessert from unripe nuts is quite long, the preliminary step takes a lot of time.

Nuts for sweetness are collected in the first month of summer, when they reach milky ripeness. The maturity of the nut is checked with a toothpick or a needle - it should simply go right through. For cooking, choose fruits of approximately the same size.

You can make jam from unripe nuts with skin, in which case it will turn out dark in color. There are also recipes in which the green skin of the nut is removed - this delicacy will be light. The reason is that the shell contains a pigment that gives the delicacy its color, so you should work with nuts with rubber gloves so that the skin on your hands does not stain, because the paint can last up to 2 weeks.

It is also important to choose the right utensils for making: use a stainless steel pan with a thick bottom or an enamel bowl. It is not recommended to cook nuts in copper and aluminum containers, because the surface of the pan will be destroyed by the acid released during the heat treatment of the fruit. It is necessary to stir the jam with a clay or wooden spoon so that it does not burn.

The preliminary step begins with soaking the nuts in cool water for two days, replacing it every 3-4 hours. This action is necessary to get rid of bitterness. After this, some recipes recommend placing the fruits in a solution of slaked lime (0.5 kg per 5–6 liters of water) for several hours. Then they are thoroughly washed, pierced with a knitting needle and again soaked in ordinary water for 24–48 hours, depending on the recipe. After preparation is complete, it is recommended to boil the nuts for a couple of minutes in boiling water, remove them and dry them.

To make traditional jam, young nuts are boiled for several hours over low heat, then immersed in prepared sweet syrup, boiled for 5-7 minutes and left for 12 hours. The syrup is prepared from sugar and water in a 1:1 ratio for each kilogram of nuts. The cooking function is repeated 3-4 more times with breaks so that the dish thickens. When packaging the dessert in jars, first put the nuts in, then pour syrup over them.

In the option of preparing nuts without using lime, they are soaked in clean cold water for 10 days, also changing it constantly. Before this, a hole is made in any fruit where a clove is placed. Prepare the jam in 4–6 batches, boiling it for 10 minutes every 6 hours.

In the Armenian recipe, the juice of several lemons, cloves, cinnamon and cardamom are added to the syrup. The introduction of lemon increases the content of vitamin C in the finished product and gives it a unique taste.

Ready-made canned jam can be stored for no more than 9 months , maintaining its beneficial characteristics. It is recommended to put the open jar in a cool place - this way you can preserve the taste and healing properties of the jam for up to 2 months.

Chemical composition of jam

The usefulness of walnut sweets is explained by the high content of vitamins specifically in unripe fruits.

The table shows the vitamins needed by the human body (a group of low-molecular organic compounds of relatively simple structure and varied chemical nature) , macro- and microelements that can be obtained by eating nut dessert:

Benefits and harms of walnut jam

It is clear that the nut delicacy is consumed for the prevention and treatment of certain diseases. Thus, nicotinic acid is needed for the nervous system and joints, so nuts help avoid arthritis, arthrosis and depression. The acids found in the nuclei prevent the deposition of cholesterol (Insoluble in water, soluble in fats and organic solvents.) in blood vessels, preventing atherosclerosis (atherosclerosis is a chronic disease of the arteries of the elastic and muscular-elastic type) , and also improve brain function, memory and concentration.

Vitamin C (a low molecular weight organic compound of relatively simple structure, essential for all living things) C and iodine support the immune system, which is why it is especially appropriate to use such jam in the cool season. Melatonin, found in nuts, helps fight insomnia and stress (the nature of the impact is neuropsychic, heat or cold, light and other stresses) , and antioxidants prevent the development of cancer. The nut delicacy restores blood pressure and has a beneficial effect on the functioning of the liver, thyroid gland, kidneys and digestive organs. This jam is popular in the fight against helminths.

Useful and healing characteristics for guys

Walnut jam will have a positive effect on men's health. It contains vitamins (a group of low-molecular organic compounds of relatively simple structure and diverse chemical nature) PP and E, which eliminate problems with potency and also prevent prostate cancer. Zinc, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B and C increase testosterone synthesis. The nut delicacy is recommended to be consumed to combat prostatitis, and the calcium and magnesium contained in the delicacy prevent the occurrence of prostate adenoma.

Useful and healing characteristics for ladies

Periodic consumption of this delicacy helps prevent the occurrence of breast cancer and also has a positive effect on reproductive function. When planning a pregnancy, nut jam fills the woman's body with the beneficial substances necessary for the development of the fetus . Eating this dish in small doses is also recommended for pregnant women to prevent headaches and migraines.

Contraindications and possible harm

The benefits of nutty sweetness are irrefutable, but some people should still use it carefully. Canned nuts contain a lot of fiber and tannins, which can cause aggravation in people with problems with the gastrointestinal tract (the gastrointestinal tract is the digestive system of the organs of real multicellular animals, designed for processing and extracting nutrients from food) . When preparing the dish, a lot of sugar is consumed, which is dangerous for diabetics.

In addition, nuts are a powerful allergen, so children and pregnant women are recommended to use jam in small doses. People prone to obesity should not eat this product, because jam has the highest calorie content: 100 g of sweetness contains 655 kcal. It is completely not recommended to consume such a dessert for allergy sufferers and people with iodine and vitamin hypervitaminosis (vitamins are a group of organic substances combined by chemical nature, united on the basis of their absolute necessity for a heterotrophic organism as an integral part of food) C.

Is it harmful to eat nut jam with skins?

The green skin of a walnut has a leathery-fibrous structure, so for those who suffer from diseases of the digestive system, there are contraindications to the use of such jam in food. This is justified by the fact that canned nuts are a difficult to digest product, which is why in such cases it is recommended to take only syrup.

Note that walnut jam is not a bad natural multivitamin supplement, a tasty remedy and a unique delicacy, therefore moderate consumption of properly prepared sweets will bring invaluable benefits to your body.