Cornelian Cherry Marmalade (Kızılcık Marmelatı)
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)
-Wash cornelian cherries and boil them in a big pot with 2 cups of water for 15-20 minutes or until they are soft.
-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