Antalya Bergamot Peel Jam Description and Distinguishing Features of Antalya Bergamot Peel Jam: In the production of Antalya Bergamot Peel Jam; the local A-41 bergamot variety grown in Antalya province is used. The harvesting period is between January and February, and the cold damage threshold is 0 °C. The tree habit is scattered with a broad crown, and the fruit peel is yellow and smooth. The average fruit weight is 150-180 g, with few seeds, yellow and juicy fruit flesh. The variety is tolerant to high pH and lime, and the fruit peel is dark orange and rough, with an average fruit weight of 140-170 g. Antalya Bergamot Peel Jam is produced using bergamot peels that are strung on cotton threads, shaped into rolls, boiled in water, and then soaked in cold water to remove bitterness. The water-soluble dry matter content is 67-69 Brix. The production of Antalya Bergamot Peel Jam, with a history of more than a century in Antalya, attracts the attention of both local and foreign tourists. The production requires skill and expertise, leading to a connection between geographical boundaries and 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 flavedo parts of the bergamots. 2. Slice the peels into 6-8 pieces depending on the size of the fruit, separating them from the fruit flesh. 3. Peel off the white part (albedo) from the inner side of the sliced peels, then roll the peels and thread them onto cotton strings. 4. Boil the threaded peels in water to remove bitterness. Adjust the boiling time to ensure that the peels remain intact when pressed. After boiling, wash the bergamot peel threads with cold water and cool them. Change the water 3-4 times a day until the bitterness is gone, which takes about 3 to 4 days at room temperature, depending on the fruit's ripeness. 5. Boil water and sugar in a pot. When the syrup starts boiling, add the bergamot peel threads. Stir occasionally and continue boiling. Measure the consistency of the jam with a refractometer. When the water-soluble dry matter content reaches 60 Brix, add lemon juice or citric acid and continue boiling. Stop boiling when the water-soluble dry matter content is 67-69 Brix. Cut the threads of bergamot peel threads, fill the jars while the mixture is still hot, and close the lids. Invert the jars and allow them to cool. Once cooled, store the jars in a cool, dry place away from sunlight. The shelf life of the jam, if the jars remain unopened, is 2 years.