Pekmez (Concentrated Fruit Syrup)

What Is Pekmez?

Pekmez (concentrated fruit syrup) is a traditional sweetener from Türkiye made by clarifying grape, mulberry, carob, juniper, or beet juice with clay or lime, then boiling it for a long time until it becomes a thick syrup. Similar products, such as petimezi and doşab, are also known in the Balkans and the Caucasus.

Grape pekmez (concentrated grape syrup) is the most common variety; mulberry pekmez is darker and thicker, while carob pekmez has a noticeably more mineral-forward taste. No sugar is added to any of them; their sweetness comes from the fruit’s natural sugars.

Pekmez Nutrition Facts

Because pekmez is concentrated fruit juice, it contains a high concentration of sugar; 100 g provides about 330 kcal of energy and 81 g of carbohydrates (approximate values based on data for Greek petimezi, which is similar to grape pekmez). Carob pekmez is especially known for its iron content.

What Are the Benefits of Pekmez?

Pekmez is a traditional sweetener that contains trace amounts of minerals (iron, calcium, and potassium) compared with refined sugar, and it can be consumed as part of a balanced diet. Carob pekmez is traditionally recommended for iron deficiency; this is a traditional use, not a medical treatment.

This is general information; pekmez is a food, not a medical treatment. Because of its high sugar concentration, excessive consumption is not recommended.

How to Choose Pekmez

When choosing good-quality pekmez, pay attention to the shortness of the ingredient list and its consistency.

• The ingredient list should contain only fruit juice (and, if needed, clarifying clay); no starch syrup or added sugar should be present.
• Its consistency should be pourable but thick; products that are too watery may have been diluted.
• A dark, matte color and natural fruit aroma are signs of good-quality pekmez.

How to Store Pekmez

Pekmez can be stored for months at room temperature in a tightly closed container in a cool, dark cupboard. Refrigerating it after opening helps preserve its freshness and reduce the risk of crystallization.

Using Pekmez in Cooking

Pekmez is used as a sweetener mixed with tahini at breakfast, in desserts and cookies, and in some meat dishes. It tends to caramelize at high heat, so temperature control is important in baked recipes.

How to Make Tahini and Pekmez

After lightly mixing the tahini and pekmez separately in their own containers, serve them side by side on a plate or combined; dipping bread into the mixture makes a traditional breakfast presentation.

What Recipes Use Pekmez?

Tahini and pekmez, pekmez cookies, pekmez halva, and walnuts roasted with pekmez are among the recipes that most often use pekmez. In some regions, it is also used to add a subtle sweetness to meat dishes.

Frequently Asked Questions

What is pekmez good for?

Pekmez is a traditional sweetener that contains trace amounts of minerals; carob pekmez is particularly known for its iron content. It is a food and does not claim to cure any disease.

What is the difference between pekmez and honey?

Pekmez is made by boiling fruit juice, while honey is made by bees processing flower nectar. Both contain concentrated sugars; their taste and production methods differ.

How is pekmez made?

After the fruit juice is extracted, it is clarified with lime or clay, strained, and boiled for hours until it thickens; no sugar is added at any stage.

Which type of pekmez contains more iron?

Carob pekmez is a variety noted for its iron content compared with other types; it is traditionally preferred for this reason.

Does pekmez crystallize?

Yes. Sugar crystals may form at the bottom of the container over time; this is a natural process and does not mean the pekmez has spoiled. It can be melted by gently heating it.