This paper explores the potential of using mulberry syrup, made from mulberry fruits that ripen
almost simultaneously with walnuts in the milky stage, as an alternative to sugar in the preparation of walnut
jam. A comparative analysis of the consumer properties, including organoleptic, physicochemical, and other
characteristics, was conducted for products with added sugar and those with mulberry syrup. The results showed
that mulberry syrup not only improves the taste and aroma of the product but also enhances its functional
properties due to its content of biologically active substances. We also consider the organoleptic characteristics
of this jam, which are directly related to consumer properties. The antioxidant properties of this jam were also
characterized. Furthermore, this article reflects the government’s interest in the development of walnuts, in
connection with the creation of a walnut growing association, as the nut is an export-oriented commodity in
some countries and is in high demand worldwide. This article also discusses the historical significance of this
product in the life of our region
Publication Date: 2026-06-01