If the usual jam and jams, which are sold in stores, bored, why not prepare something original, for example, apricot jam Apricot Jam: amber bank   with cashews? The combination of fruit and nuts in this delicacy makes it taste original and very pleasant. In addition, the jam is doubly useful - after all fats found in nuts contribute to the best assimilation of carotene, which is found in apricots.

Amazing walnut

Many give up nuts because of their high calorie content. In fact, nuts contain a lot of fat, they are very high in calories. Thus, one hundred grams of hazelnuts calories contained seven hundred and five, a hundred grams of almonds - six hundred and forty calories, and one hundred grams of walnuts - six hundred and twelve. Cashew slightly less calories than other nuts, but a hundred grams of the product as much as six hundred calories.

Many refuse nuts because of their high calorific value, but it is wrong. Moderate consumption of cashews will only benefit the body. The rate of adult - thirty grams of nuts a day is about twenty nuts. Thirty grams of cashew contains only one hundred eighty calories, five and a half grams of protein, fourteen - fifteen grams of fat, seven grams of carbohydrates, vitamin B, vitamin E, and PP, calcium, magnesium, potassium, zinc, phosphorus and iron. Especially appreciated cashew nuts for their high content of unsaturated Omega-3 fatty acids - indispensable tools in the fight for healthy vessels.

Homeland cashew is considered to Brazil, where he successfully cultivated since ancient times. This nut has many names: in Latin America, for example, it is known as "Maranon." In nature, cashew looks quite distinctive: its juicy stem grows to larger sizes and to the form of an apple. These bright orange or red "cashew apple" have the sour juicy flesh with astringent taste and are widely used for making jam, marmalade, stewed fruit, spices and alcohol.

"Cashew apples", unfortunately, rapidly deteriorate, so virtually unknown outside of those places where the forests, but the nuts have gained popularity all over the world. Unlike other nuts, they are much less likely to cause allergic reactions, favorable effect on the metabolism, help fight atherosclerosis Atherosclerosis - when problems with blood vessels   and are used to prevent cardiovascular diseases. The use of cashew gum helps improve and strengthen tooth enamel, helps to improve the condition of patients with anemia, dystrophy and psoriasis. Moreover, these nuts strengthen immunity, and in some countries they are considered excellent aphrodisiac which improves the intimate lives of men and women.

Cashew nuts are always sold exclusively in purified form. This is due to the fact that the shell and the shell of the nut contains corrosive substances which can cause irritation of the skin. After a special roasting all toxic substances are destroyed, so peeled nuts that are sold in stores, it is impossible to be poisoned, even if they eat excessively. A shell of the nuts produced a variety of chemicals used in medicine and industry.

Choosing cashew on store shelves, it is better to give preference to a whole rather than chopped nuts that are better kept. Keep in mind that the roasting of nuts, as well as adding them chocolate, honey The benefits of honey: tasty recovery Sugar and other additives significantly increase the caloric content of the cashew. Keep cashews should be in a cool place in a tightly sealed container.

Particular jam

Tradition added to fruit jam nuts appeared long before the scientists found that the most out of beta carotene, which is found in apricots, necessary fats. Everyone has different tastes, and some prefer apricot jam with hazelnuts, and someone - with almonds, but, according to many, cashews combined with apricots particularly well. The sweet taste of nuts harmonizes beautifully with delicate apricot aroma, giving it a special charm.

The cooking jam from apricots with cashew no big deal. For one kilogram of apricots, released from the bones, we should take half a kilogram of sugar, a pinch of citric acid and one hundred grams of raw cashew nuts.

Apricot jam should not take very large, with firm flesh. The stronger the flavor of apricots, the more fragrant will jam. Washed and dried fruits should be neatly divided in half, remove the seeds, skin prick in several places with a wooden toothpick - it helps sugar syrup to penetrate the flesh of the fruit. Large apricots with tough skin before cooking can be dropped into boiling water for a minute - it will speed up the cooking jam.

To add the sugar a half to two cups of water and, stirring constantly, cook the syrup. With the syrup, remove all foam (confectioners call it "noise"). Boiling sugar syrup to pour prepared apricots and leave to infuse for twelve hours. Then drain syrup bring to the boil and simmer for a few minutes to thickened syrup. Then again pour the boiling syrup, apricot halves and leave for twelve hours.

After the second infusion should jam cook until tender. It is necessary to remove all foam and jam. Stir the jam can not - it can damage the shape of the fruit. Instead of stirring enough to shake a little bowl with jam, that all were covered with apricot syrup. At the end of cooking (when the fruit will be transparent and uniformly distributed in the thickness of jam) to apricots can add a little citric acid or lemon juice to taste.

Cashew lightly fry in a dry frying pan until nice flavor. Roasted cashews add to the finished hot jam, decomposed dessert in banks and cork. There is a jam recommended no sooner than a few months to have time to soak nuts syrup.

Maria Bykov

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