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Old 20th April 2005, 13:22   #1 (permalink)
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Sour Oranges

Can anyone help please?
Our neighbour served us an 'orange jam' - think thats the best way to describe it - the rind was curl up and in a thick syrup. We were told that Turkish people eat it with jam but all of us at the meal thought it was great just as it was and devoured the lot!
We understand that to make it you remove the peel from the sour oranges, slice it and then curl the bits up and thread them all onto a piece of cotton thread.
Next soak the peel in water for 4 days, changing it each day. This is to remove the bitterness from the pith.
It is the next bit we are not sure of - making the syrup and cooking the peel - would be greatful if anyone has information on this last section.
Currently we have some peel 'cooked' in a very thick syrup in which the spoon stands up! The syrup tastes great but not tried the peel yet - does not look quite right!

Rob
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Old 20th April 2005, 15:56   #2 (permalink)
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Ken and Veronica has a spectacular aura about Ken and Veronica has a spectacular aura about
Sounds like marmalade to me

Ken
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Old 20th April 2005, 23:19   #3 (permalink)
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Nooo I tasted it and it is beautiful and different. It had a name beginnig with T - toofu or something.

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Old 21st April 2005, 02:01   #4 (permalink)
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Sounds really nice. If you ever figure it out post the recipe I'd like to try it.
Anne
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Old 21st April 2005, 15:42   #5 (permalink)
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I tasted it last night - very nice but not quiet like what our neighbour made. Due to its sweetness it is more like a jam but not!!
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Old 21st April 2005, 23:25   #6 (permalink)
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Aladin: the jams they make in Turkey by the chefs are beautiful. I liked the rose one from the rose petals. Also the cranberry jam.



Angela
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Old 22nd April 2005, 00:35   #7 (permalink)
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I do agree, rose jam is lovely.

Teresa
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Old 22nd April 2005, 05:02   #8 (permalink)
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So come on Rob, spill the beans how did you make it?
Anne
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Old 22nd April 2005, 14:42   #9 (permalink)
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We used the last six oranges off our tree before it got the chop and added two lemons from Teresa's lovely big lemon tree (Kept a couple for the G+Ts over the next week!)

Peel off the skin and then slice the skin into strips - The width should be wide enough that you can curl it up and then push a needle through with a thread - make sure there is a very big knot at the end otherwise you will be cursing when you realise you have nothing on the thread!

Put the threaded peel into cold water and put a plate on the top to keep them all under the water.

Change the water each day for four days - this gets rid of the bitterness from the pith.

The next step was where it went wrong. Sue decided to add some orange juice to the pot and added an unknown amount of water to the pan and then castor sugar. Sue had checked with a book and muttered something about kilo sugar to water ..... Anyway I brought it to the boil and them simmered it while watching TV! Reckon it was about an hour and a half - the syrup had taken on an orange colour and the peel looked about done.

The syrup is actually the right thickness and the peel is good too - a miracle! Sue will try again when she is next out to our house.

Jam in Turkey is great value - got a jar of mixed fruit jam - never had so much fruit in a jar before - full of strawberries, whole cherries etc - was fantastic on the fresh scones and the thick cream we found.
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Old 23rd April 2005, 00:37   #10 (permalink)
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I may give this a try with some oranges from Tesco just to see if I can get the idea.
Sounds really nice.
Anne
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