Sakura Jam / Kiraz Çiçeği Reçeli
Sakura Jam: Flavourful Cherry Blossom Remedy
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Essence of Spring in a Jar
In Japan, cherry blossoms are more than just flowers, they are symbols of beauty, renewal, and the fleeting nature of life. Every spring, sakura bloom in a delicate display, inspiring poetry, art, and centuries-old traditions. Their soft pink petals drift in the wind, marking a moment of seasonal transition and a celebration of nature’s ephemeral beauty.
In both Japanese and Turkish food culture, edible blossoms hold a cherished place in the kitchen. Whether in floral teas, infused syrups, or delicate jams, flowers bring elegance and fragrance to seasonal recipes. With a sakura tree blooming in my sister’s garden, I couldn’t resist the opportunity to apply an old technique -one we use to make Turkish rose jam- to these exquisite blossoms. The result? A mesmerizing, subtly floral jam with a hint of citrus and spice.
This jam is not only a tribute to the delicate beauty of cherry blossoms but also a reflection of the harmony between nature and tradition. Whether spread on toast, swirled into yogurt, or paired with cheese, each spoonful transports you to Japan’s breathtaking hanami season, where beauty, wellness, and nostalgia meet.
Enjoy the taste of sakura long after the blossoms have faded!
Ingredients
300 g fresh Japanese cherry blossom petals
1.5 kg sugar (divided)
1 L drinking water
1/2 lemon juice
1/4 tsp citric acid
4-5 cloves
4-5 lemon blossoms (optional, for enhanced fragrance)
Directions
PREPARE THE BLOSSOMS
Harvest cherry blossoms at peak bloom, before they fall to the ground. Handle them gently and ensure they are clean.
Remove stems, pedicels, and receptacles, keeping only the soft petals.
Inspect for insects, then transfer the petals to a bowl.
Sprinkle 1 cup of sugar over the petals and gently knead them together.
Cover the bowl and let the mixture rest for two days in the fridge for extracting the essence.
Optionally, add lemon blossoms or other edible spring flowers for extra fragrance. the wine leaves from the stems. Group 10-15 leaves together and place them into a wide pot.
COOKING THE JAM
In a pot, combine the petal mixture with 1.5 L of water and 4-5 cloves, boil them for 8-10 minutes, until the petals soften. Then add remaining sugar.
Bring to a boil, then reduce heat to medium and simmer for 15-20 minutes, stirring occasionally.
Once the syrup turns clear and glossy, test consistency. Drop a small amount onto a cold plate. If it is too runny, cook for a few more minutes.
If it thickens and moves slowly, it is ready to add the lemon juice and citric acid. Simmer for another 5-6 minutes.
STORING & SERVING
Pour the hot jam into sterilized jars and seal immediately.
Serve with breakfast to bring the essence of spring to your table. Enjoy its delicate floral notes as a spread, a tea infusion, or a pairing with desserts.
[Notes from the Kitchen]
The jam will turn a lovely rose colour when you add lemon juice. Citric acid enhances the colour even more. If you prefer using only lemon then use 1 whole lemon juice.
To prevent over boiling and add shine, stir in 1 tsp of olive oil at the beginning of cooking.
Experiment with other edible spring flowers to enhance the aroma and hue.
