How to make pistachio skin jam in 2 ways

This jam can be prepared in 2 ways

The first type: fresh pistachio skin jam

Second type: dry pistachio skin jam

 

 

 

 

The method of debittering pistachio skin

 

In this method, put the fresh pistachio skin in a container and pour some cold water on it and place a container on top of the pistachio skin, the size of the opening of the container containing the pistachio skin, so that the skin does not rise and the bottom of the container sinks, that is, the water on it, now put the container on the flame. Put it on the stove and let it boil for 10 to 15 minutes, and then pour this mixture (water and pistachio skin) into the colander that we have already placed in the sink.

Again, pour some cold water into the pot and add the pistachio skin inside the colander to the cold water, let it boil for 10 to 15 minutes, and at this stage taste the water inside the skin, if they are still bitter, the third stage should be carried out otherwise. In this case, these two steps are enough.

Do not take more than 10 to 15 minutes during each step, because the bitterness in the water may return to the skin.

Now that this de-bittering stage is over, we will prepare the pistachio shell jam in the first method

 

Required materials

A kilogram of fresh pistachio skin

Sugar 1 kg

Cardamom and vanilla as desired

Rose water 1 cup

Lemon juice 0.5 cups

Sliced ​​pistachios or almonds or hazelnuts as desired

 

 

 

How to make pistachio shell jam

How to make pistachio shell jam

Before preparing the jam, it is worth mentioning the method of preparing the slices (pistachios, almonds, or hazelnuts).

 

Pour some boiling water on the pistachio nuts or hazelnuts and let the warm water stay on the nuts for about 1-2 hours and then drain the container containing the hot water and the nuts (pistachio, almond and hazelnut) and then drain the nuts. We rub it with our hands until the skin is removed, and then we hold it under cold water and cut the target brain into slices.

 

How to make pistachio shell jam

Pour 3 to 4 cups of water in a container and add sugar to it and let it boil on the flame of the stove until it becomes thick and while working, add rose water, cardamom and vanilla to the boiling water and sugar and let it continue to boil until Bring to full consistency

You may ask how to know whether water and sugar have thickened or not?

 

I must say that I understand this event in two ways

First method: At the end of the work, I put two or three drops of the boiling syrup on my index and index fingers. If it is elastic and sticks to my 2 fingers, the syrup has thickened, otherwise it should still be boiled.

 

The second method: Take a teaspoon of this syrup and pour it on some soil from top to bottom. If it turns into a ball, the above syrup has completely thickened. bring.

And in the next step, we add the pistachio skin to the boiling syrup from inside the colander and add lemon juice while boiling (adding lemon juice means that the jam will not become sugary in the long run).

We also add the desired nut and let it boil with syrup for about 10-15 minutes so that the pistachio or hazelnut or almond nut loosens up a bit and becomes ripe, and this is the last stage of preparing the pistachio skin jam.

And after this, we take the jam off the stove and put it in a cold place to cool down, and it takes about 12 hours for it to cool completely and pour it into the jar.

 

How to make dried pistachio skin jam

 

 

Pistachio green skin

Pistachio green skin

In this method, we first separate the dried pistachio, which was previously completely dried with colored skin and bone-hard skin and pistachio core.

 

In this way, we put the dry pistachio in a container of water and add some ice on the dry pistachio and water in the container, and this causes the red skin on the hard skin to get wet and separate, and after 2 to 3 hours, drain the pistachio. We grind and rub it so that the colored skin is separated from the hard bone skin, and this stage should be de-bittered like the first example, i.e. put the colored pistachio skin in cold water and put it on gas flame and boil it for 10-15 minutes until the skin is bitter. Pistachios should be taken.

And in this work, we will perform it again for the second stage. After boiling for 10 to 15 minutes, the pistachio skin, whose bitterness has been removed, is ready to be jam.

 

The final stage of the jam

 

We put sugar and water on the flame of the gas stove and stir it until it becomes completely thick and at this stage we add cardamom and vanilla (saffron can also be added) to the boiling syrup and boil rose water and lemon juice for 2 to 3 minutes. We also add and I must say that the rose water should not boil too much in the syrup because it will lose its aroma and smell bad.

And then we add the pistachio skin that we put in the strainer to the thickened syrup and let it boil a little inside this syrup and mix it completely with the syrup.

 

After this, we remove the jam from the stove and put it in a cold place to cool down, and it takes about 12 hours for it to cool completely and pour it into the jar.