Jam made from lime without walnuts is a tasty and healthy delicacy. How to make different types of jam from walnuts without lime?

Jam made from lime without walnuts is a tasty and healthy delicacy. How to make different types of jam from walnuts without lime?

Those who have tried walnut jam have argued that this is one of the best sweet treats in the world. And who did not try, with surprise they will ask again - jam from nuts? Of the walnuts? What is it like? Yes, it is from the walnut, and how - we will now find out.

By the way, besides the wonderful taste, it is also a very useful thing. By consuming such jam regularly, you can significantly reduce the likelihood of colds. In addition, this dessert contains a number of vitamins, including C and group B, as well as various trace elements. So the walnut jam is a storehouse of health.

Often, in order to soften the skin of the nuts, they are soaked in a lime mortar before cooking the jam. This is not very useful, besides it is quite difficult, it is necessary to observe a number of precautions. Therefore, among the recipes recommended by us in this selection are only walnut jam recipes without lime.

Basic principles of making jam from walnuts without lime

To make this unusual delicacy tasty and healthy, you need to follow a number of rules.

It is necessary to choose the right nuts: large, without any flaws, as smooth as possible, of the correct shape.

For jam, walnuts are taken unripe. That is, the skin color should be green. To check whether the nuts are suitable for jam, they are pierced with a thin knife or a toothpick. A sharp object must pass through. Usually at this stage of maturity walnut is in the second part of June.

Nuts must be prepared, namely - soak. In plain water or with the addition of any substances, such as soda or citric acid. Water is usually advised to change a couple of times a day.

Cook this jam in an enamel pot, you can use a saucepan or stainless steel basin. The ware from aluminum, copper does not suit. Most often, the nuts are immersed in a syrup of water and sugar, rarely covered with sugar and cooked without adding water.

As an additional flavor ingredients in the walnut jam put cinnamon, cloves, vanilla, citrus zest and other additives.

For better consistency, it is advisable to cook the jam in several stages.

Jam of green walnuts without lime

This recipe is also called Bulgarian jam. In the performance it is very simple, but the taste and texture are just wonderful. Nuts are “hardened” by alternating, then they will be soft inside, but they will perfectly retain their shape.


  • 1 kilogram of walnuts of milky ripeness
  • 900 grams of sugar
  • Glass of water
  • 10 grams of citric acid.

Method of preparation

  1. Wash the nuts, peel off the films and dip into citric acid solution for an hour. The solution - 5 grams of lemon per liter of water.
  2. Then boil water and harden the nuts. For five minutes, put them in boiling water, then return to cold water for the same amount.
  3. Repeat the manipulation at least seven times, the more the better.
  4. In parallel, you can put the syrup to boil, mixing water and sugar.
  5. When the solution is boiling, and the nuts are sufficiently hardened, put them in syrup and cook for at least half an hour.
  6. Check the readiness of the nuts - they should be soft inside. Add a pineapple, bring to readiness.
  7. Hot pour into banks and seal with iron lids. You can remove under the usual lids, then the jam in the jars should cool well, and only then can it be closed.

Jam made from lime without cinnamon

This recipe can be considered basic. The composition of the spices is not strict, you can change at will. The jam should turn out to be rather dark in color, the nuts themselves are almost black. Thick aromatic mass is an indicator of the readiness of the future delicacy. Ingredients

  • 100 dairy walnuts
  • Sugar two kilograms
  • Waters five glasses
  • Five pieces of cloves and cardamom
  • A full teaspoon of ground cinnamon.

Method of preparation

  1. Wash the young nuts, peel off the films, pierce the ends with a thick needle and cover with water.
  2. Hold for 10 days, changing the water two or three times a day.
  3. Then start making jam. First, the syrup is prepared: sugar and water are boiled.
  4. Put slightly dried nuts in the syrup.
  5. When it boils, hold for five minutes and remove from heat. Cool it down.
  6. Repeat two more times. The second time you put in a container with jam spices - you can in the bag. The third time pull out.
  7. After the last cooking, pour the mass into clean cans and roll up. Turn over, leave wrapped up for a day, clean in the cold.

Lemon Jam Walnuts without Lime

Lemon note diversifies the sweetness of nut jam. According to this recipe, it will turn out to be thicker than the previous one, since less water is taken into syrup.


  • Young walnuts 100 pieces
  • Sugar two kilograms
  • Waters two glasses
  • 1 large lemon
  • Clove optional.

Method of preparation

  1. Soak the nuts for ten days, after removing the skin and piercing each one from both sides. Do not forget to change the water frequently. This is done to get rid of the typical bitterness of walnuts.
  2. Boil water and throw nuts there so that they are completely covered. Boil until soft - must be pierced with a fork.
  3. Strain and leave to dry slightly.
  4. Meanwhile, make a syrup of water and sugar.
  5. When the mixture boils, put nuts and spices into it.
  6. Squeeze juice from a lemon and add jam to the future.
  7. Bring the mixture to a boil over low heat, turn off, cool.
  8. Repeat the procedure again and again. For the third time, boil until the nuts are completely cooked, that is, until dark in color.
  9. Packaged in banks, roll up, hold the day covered and put in storage or begin to use.

“Separate” jam made of walnut without using lime

The essence of cooking this jam is that the syrup is cooked separately. It turns out the mass is very thick, and thanks to the spices - especially fragrant.


  • Kilogram of unripe walnuts
  • Sugar half a kilogram or a little more
  • Glass of water
  • For a pinch of vanilla and cinnamon.

Method of preparation

  1. Prepare the nuts - wash, peel, soak for ten days, changing the water.
  2. Boil sugar and water syrup.
  3. Put spices in syrup and pour nuts, cool to a warm state, mix.
  4. The next day, drain the syrup, boil it, cool it, reconnect with the nuts.
  5. So repeat a total of four times, the syrup should be thicker.
  6. On the last day, put the syrup with nuts on the fire, boil for about ten minutes, quickly pour into containers and close.

Jam of walnuts without lime in Ukrainian

Lemon flavor and spicy aroma of cloves fill the walnuts, cooked according to this recipe. It is prepared in several stages, but preparation does not cause any special difficulties.


  • Kilogram of nuts
  • Kilogram or a little more sugar
  • Lemon large
  • 7-10 studs
  • Two glasses of water.

Method of preparation

  1. Peeled, washed nuts of milky ripeness are soaked for a week in pure water with the addition of citric acid. Change the water twice a day.
  2. Rinse the nuts well, pierce with a thick needle and boil for 20 minutes in water.
  3. Pull in cold water, cool.
  4. Make a syrup by boiling water and sugar.
  5. Put nuts in the syrup, boil for five minutes, turn it off.
  6. After cooling down, repeat the procedure and then again.
  7. For the fourth time, bring the jam to a boil, reduce the heat and hold until the fruits are ready. Check them with a fork - it should go well.
  8. Put the hot jam in a storage tank, roll it up, hold it in a warm day and put it away in a cold place.

Secrets and tricks of making jam of their walnuts without lime

  • Walnut jam is made dark, especially if cinnamon is added. To make a light jam, you need to add lemon juice or acid - either to the mass itself, or soak the nuts in a lemon solution before cooking.
  • When working with unripe nuts, gloves should be worn so that hands do not darken and the skin does not burn from contact with fruits rich in iodine.
  • Ware for storage is washed with baking soda, doused with boiling water, dried. Jars of jam are kept cool with no access to light.
  • It is often recommended to close the jar of jam with a metal lid. However, under the usual nylon, it will be well stored in the refrigerator or just a cool cupboard.
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