Antalya Citrus Peel Jam Description and Distinguishing Features of Antalya Bitter Orange Peel Jam: In the production of Antalya Bitter Orange Peel Jam, a local variety of bitter oranges is used, which is cultivated in the Antalya province. The harvesting period for these oranges is between November and April. The selected oranges have a high pH and lime tolerance, with dark orange and rough peels, and an average fruit weight of 140-170 grams. The soluble solid content of Antalya Bitter Orange Peel Jam is measured at 67-69 Brix. The jam has a distinctive bitterness characteristic of bitter oranges. The orange peels are arranged on cotton threads to give them a rolled shape.The production of Antalya Bitter Orange Peel Jam, which has a history of more than a century in Antalya, requires skill and expertise. The jam attracts the attention of both local and foreign tourists, and its production is closely tied to the geographical region due to the expertise involved. 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: After washing the bitter oranges, grate the peels without going too deep. Separate the top and bottom parts. Slice the peels into 8-10 pieces, peeling them without draining the juice, and removing the fibers inside. Roll each peel tightly into a spiral and thread them onto cotton strings. Care should be taken not to leave gaps between the peels during threading to maintain their shape while cooking. Tie the ends of the strings securely. The threaded bitter orange peels are boiled in water for 10-30 minutes, depending on the harvest season and the hardness of the fruit. Drain the water and let it cool with cold water. Allow it to sit at room temperature for 2-4 days, changing the cold water (15-20 °C) 2-3 times a day. The number of boilings, boiling temperature, and waiting time may vary depending on the season and the hardness of the fruit. Additionally, salt or sodium carbonate can be added to the boiling water to help remove the bitterness in the bitter orange peels. In Antalya Bitter Orange Peel Jam, retaining a slight amount of the typical bitterness of bitter oranges is desirable for the aroma.In a pot, boil sugar and water. When the syrup starts boiling, add the threaded bitter orange peels. Continue boiling, stirring occasionally, on low heat, taking care not to break the peels. Boil until the soluble solid content reaches 67-69 Brix, as measured with a refractometer. Add lemon juice or citric acid to prevent sugar crystallization. The cooking process takes approximately 30 minutes at 85 °C. Once the desired consistency is achieved, remove the strings from the bitter orange peels, fill the jam into dry jars, and seal the lids after topping them with syrup. Ensure that no water enters the jar and the lids remain dry. Store the jars in a cool and dry place, protected from sunlight. The shelf life is 2 years as long as the jar remains unopened.