Orange Peel Jam / Portakal Kabuğu Reçeli
ORANGE PEEL JAM: TURKISH MEDITERRANEAN CITRUS RECIPE VIDEO
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The Story of Turkish Citrus Lanterns
In the Mediterranean, winter begins not with snow but with colour. Deep-green orange groves shimmer with golden fruit, hanging like tiny lanterns that promise warmth, health, and fragrance through the cold months. In Turkish cuisine, the orange is never just “orange juice in a carton.” It’s a layered treasure: A bitter outer zest, spongy white pith, juicy flesh, and aromatic oils, each with a unique role.
This jam is one of the most beloved ways Anatolian kitchens honour the whole fruit. Thickened orange peels are softened, shaped into spirals, and slow-simmered in a glossy syrup scented with fragrant (and anti-microbial) cloves. What emerges is a winter preserve that tastes like sunshine in jar. Disclaimer: This jam smells abundantly of fresh citrus peels, it has a bittersweet taste, it is beautifully textured to give a slight bite (not at all like a marmalade), and it is deeply connected to the zero-waste traditions of Turkish cuisine.
In traditional breakfast spreads or kahvaltı, meaning kahve “coffee”, altı “under/base”), these golden curls sit proudly next to cheeses and sesame-crusted simit. For more elegant tables, their syrup is drained and the peels are served as delicate fruit dessert alongside kaymak (frothed milk skin) or tahini. However you choose to enjoy it, this recipe carries the warmth of Mediterranean winters and the age-old belief that citrus (packed with vitamin C, natural oils, and a universally uplifting aroma) strengthens the body during the colder months. (Read more on seasonal winter produce on our blog.)
A slow ritual. A glowing jar of sunshine. A piece of winter magic preserved.
Afiyet olsun.
Ingredients
For preparation:
Peels of 10 medium oranges (preferably thick-skinned)
5 + 5 cups water for blanching
For the syrup:
3 cups water
2 cups orange juice (or enough liquid to reach ~1400 ml total)
6 cups (~1200 g) sugar
Juice of ½ lemon
15-20 cloves
Directions
PREPARATION:
Wash oranges and lemon thoroughly. If needed, scrub with baking soda to remove pesticide residue. Dry completely.
Peel each orange in four large sections.
Using a fine grater, gently remove only the shiny, bitter outer layer. Work carefully, removing too much will strip away the peel’s fragrance.
PRE-COOKING:
Boil 1-1.5 litres of water in a pot. Add prepared peels and boil for 10 minutes. Drain.
Repeat with fresh water. Boil for another 10-12 minutes.
Continue this process 2-3 times until the bitterness fades and the peels soften.
Drain thoroughly and let cool.
SHAPING:
Slice softened peels into 1.5-2 cm wide strips.
Roll each strip into a small spiral.
Thread spirals onto a cotton string using a needle, without leaving gaps.
Tie the ends to secure the chain during cooking.
MAKING THE SYRUP:
Squeeze the juice of two oranges into a wide pot.
Add enough water to bring total liquid to 1400 ml. (Or use only water if preferred.)
Add the sugar and stir until dissolved.
Boil over medium-high heat for 15-20 minutes, until the syrup slightly thickens (the last drop should stretch from the spoon (see video)).
COOKING THE JAM:
Add the boiled, drained peel spirals into the hot syrup.
Once the mixture returns to a boil, cook for 30-35 minutes until the syrup thickens again and bubbles turn glossy and clear.
Add the juice of ½ lemon and simmer 5-6 minutes.
Turn off heat.
JARRING:
Rest the jam for 10 minutes.
Cut and remove the strings from the peel spirals.
Fill jars with the orange rolls first, then pour in the hot syrup.
Let cool completely before sealing.
Store in a cool, dark cabinet.
SERVING:
Orange peel jam is a Mediterranean classic and a beloved star of Turkish breakfast tables. Its glowing colour, gentle bitterness, and aromatic syrup pair beautifully with aged cheeses, salted crackers, frothed milk skin (kaymak), tahini, and toasted bread or fresh crusty simit.
Drain the syrup and serve the peels alone for a lighter fruit dessert. Their aroma becomes even more pronounced. This jam is a shining example of Turkish zero-waste culinary heritage, transforming every part of the orange into something delicious.
Afiyet olsun!
[Notes from the Kitchen]
Choosing oranges: For the best texture and fragrance, make this jam in peak citrus season (November-January in the Northern Hemisphere) and choose thick-skinned oranges (such as Washington, Finike, or Seville-style oranges).
Work Easily: It’s easier to grate the peels when they are fully dried after washing. Please be careful when using a grater/zester.
Zero-waste tradition: Save the grated bitter zest and mix with sugar for natural cookie/cake flavouring, or infuse in olive oil for citrus-scented salad dressings.
Texture & bitterness control: You can skip removing the bitter outer layer; the jam will be firmer and slightly bitter, which some people prefer. We recommend first trying the recipe as is, then adjusting the number of blanching based on your preferred bitterness level.
More aroma: When you feel confident in your palate, you can mix various citrus peels to enrich citrus aroma; add cinnamon sticks or star anise to create an Ottoman-style profile; or a touch of vanilla for softer floral notes.
Build your plan and taste: If you plan to collect peels over several days, store them in a sealed jar in the fridge. Traditional ratio is 1:1 by weight (peel : sugar). You’ll find that our recipe is lighter in terms of sweetness, yet still shelf-stable. Jar the jam while warm and close the lid tightly to create a vacuum seal to keep for months. (Make sure the jars and lids are clean and disinfected/boiled to avoid contamination.)
More recipes: For a whole-fruit preserve (i.e. using flesh and peel), see our Orange Marmalade recipe.
