Apple Jam with Walnuts
A simple jam with an unusual flavor that kids and grown-ups both love. This unexpected apple-and-walnut preserve gets its twist from bay leaf and allspice — and that's the real intrigue of the dessert. Surprise your guests and treat your family to something a little out of the ordinary.
Komarova
Recipe author
Apple Jam with Walnuts
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 4 %
2 g
Fats 15 %
8 g
Carbohydrates 81 %
43 g
253 kcal
GI:
14
/
0
/
86
- Apples are the most everyday fruit — you can find them year-round. But some varieties don't keep well, even though they have wonderful flavor and a bright aroma. Those are the ones I like to turn into jam, since they're best used up by November anyway. The recipe takes two days, but most of that is just waiting. Choose ripe, firm, unblemished apples. You can swap the citric acid for fresh lemon juice. Wash and wipe the apples, then core them and cut into slices about 1/4 inch (0.7 cm) thick. Layer the apple slices in a deep bowl, sprinkling sugar between each layer, and keep alternating until everything is used up. Work quickly so the fruit doesn't brown. Cover the bowl with a cotton towel and let it stand for 12 hours. Drain off the juice that collects into a pot and boil it for 1 minute, then pour it back over the apples and let them sit, covered, for 5 hours. Cook the apples in three short rounds — 1, 3, and 5 minutes over the lowest heat — letting them cool completely between each one. Don't stir during cooking; just swirl the pot gently. Let stand another 12 hours to steep. Toast the walnuts in a dry skillet or the microwave and rub off the papery skins if you can. Add the prepared nuts, bay leaf, allspice, and citric acid to the pot. Bring to a boil over high heat, then simmer on the lowest heat for 5 minutes and remove the bay leaf. Sterilize a jar and scald the lid. Pack in the hot jam, seal tightly, cool, and store in a cabinet. It keeps for up to 3 years in a dark spot at room temperature. The finished jam is sweet-tart with a complex aroma and a nutty finish. The apple slices look like candied fruit, and the syrup is clear and amber-colored. Spoon it over ice cream, cheese pancakes, or fritters; use the slices to decorate homemade pies and the syrup to flavor drinks.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Bay leaf - 313 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Citric acid - 0 kcal/100g
- Allspice - 263 kcal/100g
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