Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Thursday, August 28, 2008

Peach Jam

(Seftali Receli)

Peach Jam
750 g hard peaches, peeled, seeds discarded, cut in medium sized chunks
750 g (3 1/3 cup) sugar
2 cups water
1/2 lemon rind
Juice of one lemon

Place the peaches, sugar and water in a large cooking pot. Cover the lid and leave overnight. The following morning cook until the sugar dissolves at medium heat. Take the peaches out with a perforated spoon and place on a plate. Lower the heat to under medium heat and cook for about 25-30 minutes until the syrup becomes heavy. Add the peaches, lemon rind and lemon juice, stir. Cook for about 7-8 more minutes.

Take the pot from the heat, remove the lemon rind and discard. Pour Peach Jam into a clean, dry and warm jar while still hot, then close the lid. Store in a dark and cool place.



At 4:53 PM, Blogger tiny said...

Merhaba Binnur,
Do you have any advice on "canning safety" regarding this recel recipe? I hear so many people talking about boiling jars, etc., and it makes me worried about making recel.


At 9:21 PM, Blogger Binnur said...

I don't recall that my grandmother or my mother boiling the jars:) I have jams cooked like 2 years ago, nothing happened:) Just wash them in the dishwasher then pour the jam in them.

At 1:58 PM, Anonymous Anonymous said...

Hi Binnur,
When you leave it overnight, before cooking, do you put itinthe fridge?

At 3:50 PM, Blogger Binnur said...

You can leave it on the counter:)


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