Let’s start the day sweetly
Jamana marmalade, the best way to preserve fruit and vegetables out of season, are an indispensable part of Turkish breakfast. How about adding a dash of color to winter tables with unfamiliar flavors like pistachios, tangerines, black mulberries and lemon peel jams and marmalades?
Making jam is one of the favorite ways to preserve fruits and certain vegetables before they go bad. Jams made from almost any fruit as well as vegetables such as aubergines, courgettes and olives, and from petals of flowers such as rose, is one of the indispensable additions to Turkish breakfasts. It’s easier than you think to make jams and marmalades, mixing in season fruit with sugar in the same pan and cooking it to just the right consistency.
Maria Ekmekgioglu, famous for her jams and marmalades, suggests giving your winter tables a touch of color with unfamiliar flavors like pistachios, tangerines, black mulberries and lemon peel.