tag:blogger.com,1999:blog-5049397242436569179.post6997143037766325967..comments2024-01-15T10:28:55.561-08:00Comments on BacktoBodrum: Strawberry Jam.BacktoBodrumhttp://www.blogger.com/profile/07627125508442009313noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-5049397242436569179.post-81169343144913265222012-06-03T05:47:58.893-07:002012-06-03T05:47:58.893-07:00Love this post...I always make my own jam. Hardly ...Love this post...I always make my own jam. Hardly ever buy any anymore. Every year I make strawberry, peach, raspberry, plum jam and red pepper jelly. But your lucky because in Turkey everything is so fresh and home/grown. It's not too bad here in the summer b/c we are near the Niagara area and they have lots of farms still, which slowly are turning into wineries<br />Thanks for sharing your recipe.Erica (Irene)https://www.blogger.com/profile/10506249277104250093noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-5414555808831574022012-05-30T06:42:37.530-07:002012-05-30T06:42:37.530-07:00I'm jealous of all the summer fruits you'r...I'm jealous of all the summer fruits you're getting!! I'm a big fan of Turkish food too but never really take to the cakey borek.Mrs Ergülhttp://blog.mrsergul.comnoreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-76126712791446718992012-05-28T12:08:00.594-07:002012-05-28T12:08:00.594-07:00Thank you Ozlem. I always check out your new posts...Thank you Ozlem. I always check out your new posts.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-37273595085523232472012-05-28T12:06:22.254-07:002012-05-28T12:06:22.254-07:00I was a professional cook who never had the time t...I was a professional cook who never had the time to cook my own preserves so I'm making up for lost time.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-38702133818463131712012-05-28T12:05:32.956-07:002012-05-28T12:05:32.956-07:00Thank you - I hope the Turkish Flag has arrived.Thank you - I hope the Turkish Flag has arrived.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-6417761514560892832012-05-28T12:04:52.678-07:002012-05-28T12:04:52.678-07:00mmm!mmm!BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-28734947926031653752012-05-28T12:04:24.048-07:002012-05-28T12:04:24.048-07:00I admit that since my "Back to Bodrum" a...I admit that since my "Back to Bodrum" adventure started, I've put on 4 kilos. It's not the jam, it's the scones that go under and the cream that goes on topBacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-4499116904056513642012-05-28T12:02:38.687-07:002012-05-28T12:02:38.687-07:00I like your style of cooking A. As long as your co...I like your style of cooking A. As long as your confident in cooking it will work.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-13211177333272932792012-05-28T12:01:29.071-07:002012-05-28T12:01:29.071-07:00Thank you for this recipe. i love French apricot j...Thank you for this recipe. i love French apricot jam so I'll be giving this a go as soon as I'm back in my kitchenBacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-68676969046361968552012-05-28T05:56:01.327-07:002012-05-28T05:56:01.327-07:00Dear Bodrum,
So aggree with you; you guys make the...Dear Bodrum,<br />So aggree with you; you guys make the best jams and marmalades!! We have amazing strawberries now in England, and I must try your delicious recipe, thank you.<br /><br />I just did a blogpost,and showered you with some lovely awards!! Any excuse for recognition, it is a pleasure to read your posts. Here is the link, if you'd like to check out:<br />http://ozlemsturkishtable.com/2012/05/fresh-delicious-and-fun-cooking-turkish-food-made-easy/Ozlem's Turkish Tablehttps://www.blogger.com/profile/04094209697788029851noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-58067653794206494442012-05-27T08:04:50.736-07:002012-05-27T08:04:50.736-07:00Dear Bodrum, oh if only I were a cook who made jel...Dear Bodrum, oh if only I were a cook who made jelly and preserves and jams and in general preserved food. I'm not, but I'd love to taste your strawberry jam! Peace.Deehttps://www.blogger.com/profile/00612299013780771262noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-34994771851069190902012-05-26T04:06:11.159-07:002012-05-26T04:06:11.159-07:00J always removes some of the syrup before it thick...J always removes some of the syrup before it thickens and we get to indulge ourselves for a few weeks by pouring it over ice cream.Alanhttp://archersofokcular.comnoreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-58016515362111190122012-05-26T04:04:35.098-07:002012-05-26T04:04:35.098-07:00BtoB,here's the recipe using the French method...BtoB,here's the recipe using the French method, given to me by a friend who lives in France.<br /><br />APRICOT JAM<br /><br />Ingredients: 1 kilo of apricots / 750g of sugar<br /><br />Cut apricots into four pieces. Remove and discard the stones. (Note from me: if the apricots are small – and jam apricots often are – I cut them in half as I like bigger pieces of apricot in my jam).<br /><br />Mix the fruit and sugar in a stainless steel container and leave to macerate for 18 hours. (Note from me: maybe about 12 hours if the fruit is very ripe and squishy)<br /><br />Cook on a low heat for about 15 to 20 minutes. Stir from time to time. (Note from me: low heat is important; take care the jam doesn’t “catch” at the bottom of the pan).<br /><br />The jam is cooked when the juice has thickened. (I still do the blob on a cold saucer test to check that it is setting. However, you may find that the set is runnier than British jelly set, but personally I don’t think that’s a problem).<br /><br />Put into pots. Cover and seal using the “upside down” method.<br /><br />Macerate<br />Use plain, white granulated sugar. (Caster sugar is fine too but not icing sugar – should you ever be tempted – because there’s an additive that makes the jam cloudy).<br /><br />Recommended ratio of sugar to fruit is between 750g and 800g to 1 kg of fruit – depending on sugar content of fruit.<br /><br />Minimum recommended is 700g sugar per kilo of fruit. The sugar is added to the fruit and left for X hours in a cool place prior to cooking. A plastic or ceramic container can be used.,but not aluminium. Ideal temperature is between 12 – 16°C but the fridge is too cold.<br /><br />Firm fruits can be stirred to distribute the sugar during maceration but delicate fruits should not.<br /><br />The macerating draws the moisture from the fruit, allows faster cooking and this both preserves the flavour of the fruit and saves energy.<br /><br />Upside down method of sealing<br />Sterilise jars in the oven (or whatever is your preferred method of sterilisation). Don’t cool: pour the jam into the warmed pots as quickly as possible. Tighten lids straight away so that the jam produces a vacuum as it cools. For jams, turn the pots upside down immediately and leave in this position until cold. Then turn upright.Perpetuahttps://www.blogger.com/profile/01214396019726161983noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-38621469157641733882012-05-25T11:52:51.396-07:002012-05-25T11:52:51.396-07:00I agree with you...jam should be "jammy"...I agree with you...jam should be "jammy"! I have always loved the strawberry jam I've made in the past (recipe sounds like yours)...alas I also love to eat it and since no one else has ever wanted it, I've always "had" to eat it all...soooooo...I no longer make SBJam! Here's hoping yours turns out delicious and you have no more syrupy give-aways in the morning!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-30316853013915113622012-05-25T10:54:18.046-07:002012-05-25T10:54:18.046-07:00Some good tips there for getting the jam to set. I...Some good tips there for getting the jam to set. I've just made 8 jars of apricot jam and a couple of apricot chutney with the fruit from the land in the village. Mine is rather like Perpetua's really...soft but not runny. I don't have a recipe..it's all guesswork as I never made jam before I moved here, but after a few disasters at first, it turns out OK now.Ayakhttps://www.blogger.com/profile/16903896106779269050noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-33513541614072995172012-05-25T06:07:50.227-07:002012-05-25T06:07:50.227-07:00I'd love the recipe. Sounds more like a compot...I'd love the recipe. Sounds more like a compote.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-1858203704827014882012-05-25T06:06:27.521-07:002012-05-25T06:06:27.521-07:00I'll put some aside for the next time your com...I'll put some aside for the next time your come back.BacktoBodrumhttps://www.blogger.com/profile/07627125508442009313noreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-89070429558014351132012-05-25T02:53:37.528-07:002012-05-25T02:53:37.528-07:00Love it and the strawberrys here are magnificent!Love it and the strawberrys here are magnificent!Jack Scotthttp://www.perkingthepansies.comnoreply@blogger.comtag:blogger.com,1999:blog-5049397242436569179.post-65456445699700513872012-05-25T02:49:55.866-07:002012-05-25T02:49:55.866-07:00Sounds delicious, BtoB. I do most of my jam-making...Sounds delicious, BtoB. I do most of my jam-making when we'e in France for the summer, using the French method which gives a deliciously intense, fruity flavour but doesn't produce a set jam. Not thin and syrupy, but soft. I could eat it with a spoon from the jar!Perpetuahttps://www.blogger.com/profile/01214396019726161983noreply@blogger.com