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

Friday, February 18, 2011

Cinnamon Orange Jam

(Tarcinli Portakal Receli)

Cinnamon Orange Jam
4 (~1 kg) oranges, with thick skin
4 cups granulated sugar
1 lemon juice
1 cinnamon stick

Cook the oranges for about 45 minutes, drain. Cook for about 30 more minutes and drain. Let them cool down and put them into the freezer for about 2 hours. Cut them into tiny slices on a cutting board. Then cut every slice into 4. Cut the up and bottom parts off of the oranges (picture).

Place oranges, sugar, cinnamon and lemon juice in a medium pot. Melt the sugar at medium heat. First bring to boil, after 10 minutes, reduce the heat to medium-low. Cook for about 7-8 more minutes. Discard the cinnamon stick. Place Cinnamon Orange Jam in jars.

It is recommendable to eat the Cinnamon Orange Jam with Turkish yogurt:)



At 8:57 AM, Anonymous Cat from upstate NY said...

I made this yesterday, let cool over night (I did taste it warm also...oh my)placed it on top of some locally made whole fat yogurt, and sat back savoring every spoonful of bliss!! what a way to start my day! Thank you for sharing, another recipe from you that does not dissapoint my experimenting ways!!

At 10:38 AM, Anonymous Anonymous said...

This jam must be yummy, especially bcos of orange peels cooked as well. By the way I am wondering if candied orange peels are also known and used in Turkey?
Best Regards, n.

At 11:32 AM, Blogger Binnur said...

Sure, you can find candid orange peels in Turkey:)


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