It is a taste that extends from the Ottoman cuisine to the present day. Jam was an indispensable food of the Ottoman Empire and a high reputation in the palace. It was seen as a healing food in the Ottoman Empire. It's kind of like jam houses act as drugstores. Almost everything is made of jam. Melon, eggplant, almond, hazelnut, lotus flower... roses are grown in Edirne Gardens specially for Rose Jam, which is seen as the Sultan of jams. It is most commonly given at circumcision feasts and weddings.
Jam is a product with a spreadable consistency obtained by cutting fruits into pieces and boiling them by adding sugar.
Traditional Jam
According to TGK, traditional jam is a mixture of sugars and fruits with a certain consistency.
Extra Traditional Jam
According to TGK, extra traditional jam is a mixture of sugars and fruits with a certain consistency. Its difference from traditional jam is that the fruit density is greater.
Diabetic Products
Jam in Normal conditions, etc. the sugar content of the products is quite high. For this reason, diabetic products are produced for patients whose sugar consumption is not appropriate. Diabetic products on the market include: Jam and marmalade based on sorbitol: sorbitol, which is low in Sugar, is used in the production of diabetic jams. Normal products with low sugar content: these products are similar to other products, but their sugar levels are low.
The Tricks Of Making Jam
The choice of Jars is important in making jam. If possible, glass jars with steel lids should be preferred. Jars should be washed in the dishwasher with their lids or boiled and dried before use. Another important aspect is that vegetables and fruits are fresh and in season. Fruits to be used for jam; should be ripe and crusty. He shouldn't have a dent, a bruise. At the end of the boiling stage, lemon salt or lemon juice should be added so that the jam can be kept for a long time without sugar. Fruit can be left with granulated sugar to release its juice. Jam should be mixed between them so that it does not hold the bottom during the cooking time. Wooden spoon should be used, metal spoon should not be touched. Foams that appear on the face of the jam during boiling should be taken aside when the boiling is over. This is an important step for clarity. It is important to adjust the sugar ratio of jam if the sugar is low, it is runny, if it is too much, it is sweetened and solidified. Jams prepared by natural methods can be stored for a long time in a dry and cool place.
