The tartness of uvez (fruit of the Sorbus genus) is balanced with oats instead of sugar in this low-sugar winter preserve, using the oats' natural starch rather than pectin. The firm fruit is softened with a brief boil before making the jam.
Remove the stalks from the uvez fruit and boil in plenty of water for 10 minutes to soften, then drain.
Roughly mash the softened fruit and boil with the sugar and water over low heat for 20 minutes.
Add the finely ground oats and lemon juice and cook, stirring, for another 5 minutes until thickened.
Fill the jars with jam, close the lids tightly and leave for 8 hours until completely cool. Once cooled, the jam can be stored in the freezer.
Leave 1 centimeter of space at the top when filling the jars; completely full jars may overflow as they cool. Do not close the lids before the jam has cooled, as steam can condense beneath them and lead to mold.
Reçeli tarifte yazan 20 dakika yerine tam 25 dakika kaynattım çünkü üvezler beklediğimden daha sulu çıkmıştı, yulafı ekleyince kıvamı gerçekten kısa sürede toparladığını gördüm, sonuçtan oldukça memnun kaldım.
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