Make homemade walnut jam: step by step
Learn how to make homemade walnut jam, ideal to accompany with toast, cheeses, yogurts and desserts.
- 150 gr de nueces peladas y picadas
- 120 gr de azúcar morena
- 1 manzana pequeña rallada
- 120 ml de agua
- 1 cda de jugo de limón
- 1/2 cdita de canela en polvo
- 1 pizca de sal
- Pica las nueces en trozos pequeños, procurando que algunas queden ligeramente más grandes para aportar textura.
- Coloca en una olla el agua, el azúcar morena y la manzana rallada.
- Cocina a fuego medio durante 5 minutos, removiendo constantemente.
- Añade las nueces picadas, la canela y la pizca de sal.
- Continúa cocinando a fuego bajo durante 20 minutos, removiendo con frecuencia para evitar que se pegue.
- Incorpora el jugo de limón y mezcla bien.
- Cocina durante 10 minutos más hasta obtener una consistencia espesa.
- Retira del fuego y deja reposar unos minutos.
- Tritura ligeramente si deseas una textura más uniforme.
- Deja enfriar completamente antes de servir o almacenar.
This recipe has a smooth texture and a deep, aromatic and spicy flavor, which you will achieve thanks to its ingredients, such as chopped walnuts, brown sugar, water, grated apple, lemon juice, cinnamon and a pinch of salt.
How to make walnut jam at home
- 2 people
- Easy
- 240 Kcal
- 150g of peeled and chopped walnuts
- 120g of brown sugar
- 1 small grated apple
- 120 ml of water
- 1 tbsp of lemon juice
- 1/2 tsp ground cinnamon
- 1 pinch of salt
- Chop the walnuts into small pieces, making sure that some remain slightly larger to add texture.
- Place the water, brown sugar, and grated apple in a pot.
- Cook over medium heat for 5 minutes, stirring constantly.
- Add the chopped walnuts, cinnamon, and a pinch of salt.
- Continue cooking over low heat for 20 minutes, stirring frequently to prevent sticking.
- Add the lemon juice and mix well.
- Cook for another 10 minutes until you get a thick consistency.
- Remove from heat and let it rest for a few minutes.
- Lightly blend if you want a more uniform texture.
- Allow to cool completely before serving or storing.
Tips for making the best walnut jam
- Use fresh nuts to avoid bitter flavors.
- Lightly toast the nuts before cooking them to enhance their aroma.
- Do not cook over high heat to prevent the sugar from caramelizing too much.
- Stir constantly during cooking. Add the lemon at the end to better preserve its freshness.
- Use a thick-bottomed pot to distribute heat evenly.
- If the mixture is too thick, add a tablespoon of hot water.
- If it's too runny, cook for a few extra minutes.
- Sterilize the jars if you plan to keep the jam for several days.
- Let the preparation rest before consuming it so that the flavors blend better.
Can you make walnut jam without apples?
Yes. Apple provides natural pectin and helps to thicken, but it can be substituted with grated pear or omitted by slightly increasing the cooking time.
How long does homemade walnut jam last?
Stored in an airtight container and refrigerated, it can be kept for one to two weeks. If packaged in sterilized jars, it can last longer.
Why did my walnut jam turn out too runny?
This usually happens because it's undercooked. Simply cook it for a few extra minutes until it reaches the desired consistency.
Can walnut jam be frozen?
Yes. It can be frozen in airtight containers for several months without losing too much flavor.
How do you know when the jam is ready?
When you run a spoon along the bottom of the pot, the mixture should momentarily separate before coming back together.
