Antalya Citrus Peel Jam Description and Distinguishing Features of Antalya Bitter Orange Peel Jam: In the making of Antalya Bitter Orange Peel Jam, a regional type of bitter oranges grown in the Antalya province is utilized. The harvesting season for these oranges spans from November to April. The chosen oranges are known for their high pH and tolerance to lime, featuring dark orange, rough skins, and an average fruit weight ranging from 140 to 170 grams. The soluble solid content of Antalya Bitter Orange Peel Jam is recorded at 67-69 Brix. This jam has a unique bitterness typical of bitter oranges. The orange peels are carefully threaded onto cotton strings to create their rolled appearance. The production of Antalya Bitter Orange Peel Jam, with a tradition spanning over a century in Antalya, demands a high level of skill and expertise. The jam draws the attention of both local and international tourists, and its production is deeply connected to the regional expertise of the area. Production Method: Ingredients: - 1 kg bitter orange peels - 1 kg sugar - 0.5 liters of water - Juice of 1 lemon or 1 g of citric acid Production: Begin by washing the bitter oranges, then grate the peels carefully, avoiding going too deep. Separate the top and bottom sections. Cut the peels into 8-10 pieces, peeling them without losing any juice, and remove the inner fibers. Next, roll each peel tightly into a spiral shape and thread them onto cotton strings. It’s important to ensure there are no gaps between the peels when threading, to preserve their shape while cooking. Securely tie the ends of the strings. The threaded bitter orange peels are then boiled in water for 10-30 minutes, depending on the harvest season and the firmness of the fruit. After boiling, drain the water and rinse with cold water. Let it cool at room temperature for 2-4 days, changing the cold water (15-20 °C) 2-3 times daily. The number of boilings, boiling temperature, and resting time may vary based on the season and fruit firmness. Additionally, salt or sodium carbonate can be added to the boiling water to reduce the bitterness of the peels. In Antalya Bitter Orange Peel Jam, it’s important to preserve a hint of the typical bitterness of the bitter oranges to enhance the aroma. In a pot, combine sugar and water and bring to a boil. Once the syrup begins to boil, add the threaded bitter orange peels. Continue boiling on low heat, stirring occasionally, and take care to avoid breaking the peels. Keep boiling until the soluble solid content reaches 67-69 Brix, which can be measured using a refractometer. To prevent sugar from crystallizing, add lemon juice or citric acid. The cooking process typically takes around 30 minutes at 85 °C. Once the desired consistency is achieved, remove the strings from the peels, transfer the jam into dry jars, and seal them with the syrup. Make sure no water enters the jars and the lids stay dry. Store the jars in a cool, dry place away from sunlight. The jam has a shelf life of 2 years as long as the jar remains unopened.