Antalya Bergamot Peel Jam Description and Distinguishing Features of Antalya Bergamot Peel Jam: The production of Antalya Bergamot Peel Jam uses the local A-41 bergamot variety, which is cultivated in the Antalya province. The harvesting season takes place from January to February, and the fruit is sensitive to cold, with a damage threshold at 0 °C. The tree has a scattered growth habit with a wide crown, and the fruit's peel is smooth and yellow. Each fruit weighs around 150-180 g, contains few seeds, and has a yellow, juicy flesh. This variety is resistant to high pH levels and lime. The fruit peel is dark orange and rough, and its average weight ranges from 140-170 g. Antalya Bergamot Peel Jam is made by threading bergamot peels onto cotton threads, rolling them into shapes, boiling them in water, and then soaking them in cold water to eliminate bitterness. The water-soluble dry matter content of the jam ranges from 67-69 Brix. With a tradition spanning over a century in Antalya, the production of Antalya Bergamot Peel Jam draws the interest of both local and international tourists. The process demands a high level of skill and expertise, connecting the region’s geographical boundaries to its well-established reputation. Production Method: Ingredients: - 1 kg bergamot peel - 1 kg sugar - 0.5 liters of water - Juice of 1 lemon or 1 g citric acid Production: 1. Grate the yellow-colored outer peel (flavedo) of the bergamots. 2. Slice the peels into 6-8 pieces, depending on the fruit size, separating them from the flesh. 3. Remove the white inner part (albedo) from the peels, then roll them up and thread them onto cotton strings. 4. Boil the threaded peels in water to eliminate bitterness. Adjust the boiling time to ensure the peels stay intact when pressed. After boiling, rinse the bergamot peel threads with cold water and allow them to cool. Change the water 3-4 times daily until the bitterness is removed, which takes approximately 3 to 4 days at room temperature, depending on the ripeness of the fruit. 5. In a pot, boil water and sugar together. Once the syrup starts boiling, add the bergamot peel threads. Stir occasionally and keep boiling. Use a refractometer to measure the jam's consistency. When the water-soluble dry matter reaches 60 Brix, add lemon juice or citric acid and continue boiling. Stop boiling once the water-soluble dry matter content reaches 67-69 Brix. Cut the bergamot peel threads, pour the mixture into jars while still hot, and seal the lids. Invert the jars to cool. Once cooled, store the jars in a cool, dry place away from direct sunlight. The jam has a shelf life of 2 years if the jars remain unopened.