There are two Farmers markets in my hometown; one is on Tuesdays, the big one is on Fridays. We got these cornelian cherries from the Tuesday market so that my mom could make my favorite marmalade. My mom's cornalian cherry marmalade is the best I know, so here's the recipe--and this one is really Turkish.
1 ½ kilo cornelian cherry (after you pit them, you’ll have approximately one kilo)
2 kilo sugar (approximately 8 cups) 1 1
2 cups water
1/4 tsp citric acid
-Wash cornelian cherries and boil them in a big pot with 2 cups of water for 15-20 minutes or until they are soft.
-Once they cool down, smash them in a colander in small patches. You’ll have cornelian cherry puree in the end.
-Mix 8 cups of white sugar and the puree in a big pot, and cook on medium heat. Once it starts boiling, check the time; cornelian cherry marmalade will be ready in 6 to 7 minutes. Do not let it boil more than 7 minutes.
-When it starts boiling, there will be pink foam on top. Remove the foam with a spoon.
-A minute before you turn it off, put ¼ citric acid (it preserves that magnificent color and prevents crystallizing)
Since cornelian cherry is one of those fruits that has a jelly-like structure, you need to put marmalade into jars when it’s still hot
I don't think I have ever seen this kind of fruit. I am not sure we use it in Italy: very interesting.
ReplyDeleteThe best fruit for jam for me
Deleteoh my God my grandmather used to make this in ma country is call syryp thane is very good to make lemonade to
ReplyDeleteKizilcik meyvasi nerden cikar? Siz nerelisiniz?
ReplyDeletepardon birden fazla msj yollamisim :)
ReplyDeleteAnonymous,
ReplyDeleteKizilcik yogunlukla Karadeniz'de bulunsa da Turkiye'nin hemen hemen her yerinde bulunur. Bazi yerlerde 'kiren' olarak da bilinir. Ben Trakyaliyim.
this fruit is very good , and if you it that, you will never get cancer
ReplyDeleteIn Blacksea region it iscalled Kiren as Burcu told, in Mediterrenian regin it is called Ergen.
ReplyDelete:)
in the balkans they are called drijenak
ReplyDeletein the balkans they are called drijenak
ReplyDeleteIn Greece we call it "Krana" and it is been used here since antiquity.
ReplyDeleteIn Albania we call them "Thana" before the greeks!
DeleteI leave in Melbourne. Where can I purchase the berries here?
ReplyDeleteAnyone to help Faiman?
DeleteIn Albania,or Greece :)
DeleteWe have a tree here in New England, and the berries do make a great jelly.
ReplyDeleteI have a wild cornelian tree (cornus alba), in Italian "corniolo selvatico", in my garden here in central Italy. At the moment (beginning September) it is full of almost ripe berries. They yield a marvellous, rather tart jam, great for breakfast on toast or in puff pastry overs, as well as to accompany ripe cheeses like roquefort, pecorino or stilton.
ReplyDeleteIts Cornus Mas. Has a light greenish -yellow flower in early spring. Delicious jam, just made some.
ReplyDeleteI have one tree in upstate New York and this year it has a lot of fruit. I'm glad I found out about how healthy the fruit is and I can't wait to make mermelade today. Thanks
ReplyDeleteWhere do you get citric acid from in Turkey? Can you tell me the name of it in Turkish so I can ask ty
ReplyDeleteAny spice selling store or even a grocery store (baharatci or aktar) would have it. It's called "limon tuzu" in Turkish.
DeleteThanks for sharing.
ReplyDeleteCould you please specify the amount of citirc acid? It says 1/4, but 1/4 of what?
ReplyDeleteThanks! I'm super excited to try this!
Hello,
Delete1/4 tsp ie teaspoon, which would be roughly 2 grams.