This rare Turkish preserve from Mediterranean gardens is made by gently boiling the white petals of bitter orange blossoms in sugar syrup. Carefully remove the green, bitter parts at the base of the petals, as they directly affect the flavor. The jam can be frozen in small jars and enjoyed outside the short flowering season.
Separate only the white petals from the bitter orange blossoms and discard the green, bitter bases. Rinse the petals gently in cold water.
Place the petals in a bowl, cover them with cold water and leave to soak for 20 minutes, then drain.
Bring the granulated sugar and water to a boil in a saucepan, stirring until the sugar has completely dissolved.
Add the drained petals to the boiling syrup and boil for 12 minutes, until the petals become translucent and the syrup thickens. Add the lemon juice during the final 2 minutes.
Fill sterilized jars with the hot preserve and close the lids tightly. Turn the jars upside down and leave them for 10 minutes.
Remove all the green parts from the petals; even a little green left at the base will make the preserve noticeably bitter.
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
