Binnur's Turkish Cookbook

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Tuesday, January 17, 2006

Orange Jam

(Portakal Receli)

Orange Jam
4 oranges, with thick skin
5 cups granulated sugar
Juice of one lemon

Wash the oranges well, then by using the fine side of the grater, carefully grate off the skin of orange and discard it (picture). Place the oranges in a large pot. Cover with water. Cook on medium-low heat until they are softened for about 45 minutes.

Drain the oranges. Cut off the top and bottom of the oranges. First slice them up. Then cut into chunks. Place the sugar in a pot and melt it with a little bit of water. Throw the oranges over the melted sugar. Cook for another 45 minutes on medium heat. Afterwards, squeeze the lemon juice on top, stir. Let it cool down a little bit. Pour them in clean jars and cover the lid.

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20 Comments:

At 2:37 PM, Anonymous Anonymous said...

this is probably the most delicious jam i have ever eaten!

matevz

 
At 9:03 AM, Blogger Binnur said...

Thank you. This is also my favourite jam:)

 
At 12:03 AM, Blogger maloneh said...

MaloneH said:
I don't understand. Do you grate the zest from the rind and then cook both zest & rind til softened? The pic looks like the big thick chunks of the whole rind. What happened to the grated zest?

I'd love to try this if I can get it straight.
Thanks.

 
At 11:00 PM, Blogger Binnur said...

Hi Maloneh,
Zest (orange part of the rind) has to be grated, you are going to throw it away. Then cook the whole orange without zest but with the white part until it is softened.

 
At 6:11 AM, Anonymous ahed said...

hi binnur
thank you very much ,very delecious
this is the first time i make it
my husband like it too much

 
At 12:32 PM, Blogger zekiye said...

Hi Binnur, this looks yummy but you do not mention what to do with the zest once it is softened. I don't understand why you would boil it and then throw it away unless you use it for something first. thanks. Zekiye

 
At 2:42 PM, Blogger Binnur said...

Hi Zekiye,
Zest (orange part of the rind) has to be grated, you are going to throw it away. Then cook the whole orange without zest but with the white part until it is softened.
Take care,

 
At 4:07 PM, Anonymous Deria said...

this is also my favourite jam
Binnur, if I substitute sugar for natural balı in jam recipes, do you think I should take the same amount as sugar or a little bit less?

 
At 7:37 PM, Blogger Binnur said...

Hi Deria,
I don't use bal to make jam. But if you like it, you
should probably use less amount of bal than sugar.

 
At 2:27 PM, Anonymous Anonymous said...

Why do you throw away the zest? Doesn't it have the arromatic oils that give the orangy parfume?

 
At 12:30 PM, Blogger Deniz said...

One of my favorite jam is also Turunc Jam, I think it is translated as bitter orange. Do you have a recipe for that? And how can we find Turunc in the US, any ideas?

Thanks,
Deniz

 
At 12:15 PM, Blogger Binnur said...

Please follow the instructions. You will feel all orange flavour when you taste it:)

 
At 7:34 PM, Blogger Binnur said...

Hi Deniz,
I love Turunc recel, too. I've never seen it here. If I can find it I am going to post:)

 
At 3:16 PM, Anonymous Anonymous said...

Do you melt the sugar in the same water you used to cook the rinds or melt it in a separate pot? Also, you did not give the measurement for how many cups water?

 
At 3:24 PM, Blogger Binnur said...

Hi,
I didn't cook the rinds. I cooked the oranges:)
"Grate the rinds of oranges with thin side of the grater and place the oranges in a large pot. Cover with water. Cook on medium heat until they are softened for about 45 minutes. Drain the oranges and put them aside.

It is a little bit water, not a cup or cups;
"Place the sugar in a pot and melt it with a little bit of water."

 
At 10:18 AM, Anonymous Sue said...

I do ot understand this, if you are going to throw the zest away why cover and cook for 45 minutes

 
At 10:31 AM, Blogger Binnur said...

Hi Sue,
This is the way how to cook Orange Jam:)

 
At 1:07 AM, Anonymous Anonymous said...

I made this jam last year and my kids loved it. I'm making it again this year since it is orange season again. only change I made was reduce the amount of sugar, since we like it less sweet. and ofcourse, I didn't throw away the zest - added it to the jam before adding the lemon juice. Tasted wonderful. Thanks for posting this wonderful recipe Binnur....

 
At 11:18 PM, Anonymous Salma said...

Is it okay to peel the oranges instead of grating the rinds? Wouldn't it be the same?

 
At 9:45 AM, Blogger Binnur said...

Hi Salma,
It is my grandmother's recipe so I would not want to change it. I can't say how the taste is going to be if peeled; you should give it a try:)

 

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