All RecipesIn One Place

Winter's ray of sunshine - curled, candied and canned for enjoyment throughout the year. Bitter orange curls sticky and sweet are a sweet perfect addition to the weekend brunch table or as a show stopper sweet treat to serve to guest alongside coffee.  

Preparation of this old fashion style jam recipe requires some attention over a few days but is well worth it for those looking for an unusual Turkish treat!

Turkish Turunç Oranges Prepared For Jam



Turkish Bitter Orange Candied Peel - Turunç Reçeli How To. 


  • 6- 8 large to medium Turunç (Turkish bitter oranges)
  • 4-5 cups sugar


  • Grater
  • Sharp knife
  • Quilting or a large needle
  • Butchers string
  • Large pot

Makes around Two Standard Kilner Jars


How To Make Turunç Reçeli.


Turkish Turunç Oranges Prepared For Jam Take the thin layer of shiny skin away with a zester or fine grater. Take only the lightest layer off to leave the pores visible.

Repeat for each orange.


Working from the top of the orange at the stem hole cut down peel to the blossom end. Cut only through the peel and not into the orange fruit.

The orange has natural ridges where the segments are and these make great guides for where to cut.

Repeat around the orange to create 6-8 wedges of the peel.

Repeat for each orange.


With a sharp knife scrape or cut away the as much of the thick white pith as possible taking care not to rip the peel.


Once all wedges are ready, thread the string onto a heavy-duty needle such as a quilting needle and take one piece of peel and roll it in on itself to create a curl.


Thread the needle and string through the curl via the tip point of the wedge; this will help the curl to stay in place through the soaking and cooking steps.

Repeat the curling and stringing for all of the wedges packing them tightly together but without squashing them.


Once completed knot either end to secure the pieces on and place in the a large bowl of fresh cold water.


Turkish Bitter Oranges Turunç Cooking For Turunç MacunuCover and leave in a cool place for 3 days draining off the water and replacing with fresh in the morning and at night.


At the end of the third day, the water should no longer have an orange tint and have lost most of its bitterness.


Drain* and place the curls into a wide saucepan then place on top of the curls the sugar.

*Retain a cup of water if you like bitter marmalade.


Leave to rest overnight.



The following morning add one-two cups of water - (or 1/2 freshwater 1/2 the retained water) to the curls.
The water level should just cover the curls - so use only or top-up more water if required.

Over a medium to high heat (not to fast) bring the saucepan to a boil ideally using a thermometer to jam setting point (105c).

Once at 105 degrees cook for around 7 minutes - the curls will become transparent.

If you do not have a thermometer look for rapid boiling and small bubbles, as the curls start to go clear keep cooking at this temperature of around 5 or so minutes. The curls are ready when transparent.

Remove the saucepan from the heat and allow to sit in the syrup for 5 minutes.

Pack into sterilised jars, seal and allow to cool.


Afiyet Olsun 



Notes on making Turunç Reçeli.

    • Turunç - Turkish bitter oranges can be found along the Aegean and Mediterranean coastal cities. Often many trees line the streets, these an be collected by anyone. Alternatively, Seville oranges could be used. 

    • Turunç season is short and during the winter months. Expect to collect the oranges in January and February.

    • The grated zest can be collected and frozen for baking. A little goes a long way.

    • The juice of the oranges is used as a salad dressing often in place of lemon. This can also be frozen or used to make marmalade.

Turkish Turunç Reçeli Recipe




Comments powered by CComment

Enjoyed This Post? Subscribe To Never Miss Out

Aegean Dream Homes: Turkish Estate Agent Banner. Picture shows Kuşadası villa for sale. Text overlay reads: Property In Turkey. Search Now - Aegean Dream