Apricot purée

June 29th, 2012 § Comments Off on Apricot purée § permalink

Sweet, fragrant rich, golden orange apricot fruits -which the eastern province of  Malatya produces the highest quality- are one of the summer delicacies.

This fruit is rich source of dietary fiber, antioxidant, enriched with vitamins and can be preserved as concentrate purée.

Make your own healthy concentrate and use as a fresh apricot jam or stir into yogurt or spoon onto a toast!

  • 1 kg apricot
  • 1/4 cup sugar
  • 1/4 cup water
  • Halve the apricots and stone them.

    Put water in a saucepan. Add the apricots with sugar and bring to a simmer for 15-20 minutes.

    Cook over low heat (otherwise they will burn) until the apricots are soft and pulpy.

    Remove from the heat and allow to cool in the pan.

    When cool, scrape the purée into a jar or a container.

    Optionally add 1/4 cup almonds (cut with a vegetable peeler) and stir into the purée.

    Cover and refrigerate.

    It will keep for two weeks in the refrigerator.

    Plum marmalade

    October 22nd, 2011 § Comments Off on Plum marmalade § permalink

    While Indian summer continues, preparations in the kitchen for winter goes on.

    One of these preparations is cooking a delicious and juicy plum marmalade!

    • 1 kg plums
    • 500 gr sugar
    • 1 T lemon juice
    • 500 gr water

    Wash and stone the plums and cut in halves.

    Put them into a pan and add water. Simmer until the plums soften.

    Press the plums through a food mill and a sieve to mash them until you get a puree.

    Put the puree into a pan, add the sugar and simmer until it thickens. Before taking it from oven, add the lemon juice.

    Sterilize the jars by running them through the dishwasher.

    Put the marmalade in jars.

    Dried apricot paste (Kayısı pestili)

    July 16th, 2011 § Comments Off on Dried apricot paste (Kayısı pestili) § permalink

    Being the leading apricot producer, I think we are in the middle of the apricot season in Turkey.  The eastern province of Malatya produces the highest quality apricots, while several different species of apricots with fine taste and aroma are also produced.

    For a classic method of preserving apricots, let’s make an apricot paste!

  • 1 kg apricot
  • 1/4 cup water
  • Halve the apricots and stone them.

    Put water in a saucepan. Add the apricots and bring to a simmer. After leaving enough water, cook until the apricots are soft and pulpy.

    Put the apricots to a food processor. Then pass them through a fine meshed sieve to extract the pulp.

    Spread the apricot puree to a buttered baking dish. Cover with a cheesecloth. Leave it under hot sun for several days until dry and leathery. 

    Otherwise, place the tray to a preheated to 90°C oven and bake slowly for about 2 hours until dry.

    When set, cut it into shapes and cover with parchment paper for use when required.

    Strawberry jam

    May 19th, 2011 § Comments Off on Strawberry jam § permalink

    Celebrating our National Day ~19th May Youth and Sports DAY!!

  • 700 gr sugar
  • 1/2 kg strawberry(hulled)
  • 1/2 lemon juice
  • Wash and remove the greenery from strawberries. Put them into a large heavy based pan. Add sugar, shake them gently to combine with strawberries and cover. Let sit overnight or at least 6 hours. In the morning, add 1/2 cup water and bring to a boil. If they left enough water, no need to add extra water. Stir gently time to time and skim any scum off the top of the surface. Let stand medium low heat not more than 30 minutes, otherwise the colour changes. Before leaving from heat, add lemon juice.   

    Pour into sterilized jars. Label and store. I never store jams in the refrigerator.

    May rose season

    May 18th, 2011 § Comments Off on May rose season § permalink

    You can find rose petal jam recipe, launched last year this time by clicking  here.

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