Antalya Bergamot Peel Jam

Antalya Bergamot Peel Jam is a traditional product with a registered geographical indication, produced exclusively from the native A-41 bergamot variety cultivated in the province of Antalya. The peel of the bergamot fruit is carefully prepared, threaded onto cotton string in a rolled shape, then boiled and soaked in water for an extended period to remove bitterness. This jam, obtained by boiling the peels in a sugar syrup, is distinguished by its unique texture (67–69 Brix), aroma, and production method.

Antalya Bergamot Peel Jam (Antalya Chamber of Commerce and Industry)

Distinguishing Characteristics

Antalya bergamot peel jam possesses characteristics derived specifically from the native A-41 bergamot variety used in its production. The prolonged soaking in water to remove bitterness and the process of rolling the peels and threading them onto cotton string are key elements that distinguish this product. The jam has been produced in Antalya for over a century and is known both among local and foreign tourists.

This is a geographical indication-registered product made from the peel of the bergamot fruit (Citrus bergamia), unique to Antalya province in Türkiye. The product was officially registered as a geographical indication on 26 May 2021 by the Antalya Chamber of Commerce and Industry. The application process began on 7 December 2018 and was recorded under application number C2018/231. The product category falls under processed and unprocessed vegetables and mushrooms. The geographical indication mark for Antalya bergamot peel jam must appear either on the product packaging or directly on the product itself; if this is not feasible, it must be prominently displayed within the production facility.

Varieties and Raw Materials Used

The bergamot used in production is exclusively the native A-41 variety cultivated in Antalya province. The distinguishing features of this bergamot variety include: harvest period between January and February, frost tolerance threshold of 0 °C, and a scattered, spreading canopy structure. The fruit peel is yellow and smooth, the average fruit weight is 150–180 grams, it contains few seeds, and the pulp is yellow and juicy. It exhibits high pH and lime tolerance. The peel of the A-41 variety is dark orange and textured, with an average fruit weight ranging between 140 and 170 grams.

Production Method

The primary ingredients for production are: 1 kg of bergamot peel, 1 kg of sugar, 0.5 liters of water, and the juice of one lemon or 1 gram of citric acid. The production steps are as follows:

1. Preparation: The yellow outer peel (flavedo) of the bergamot fruit is grated. The peels are sliced into 6–8 pieces according to fruit size and separated from the pulp. The white inner layer (albedo) is lightly scraped off with a knife.
2. Shaping and Boiling: The peels are rolled into cylindrical shapes and threaded onto cotton string. The threaded peels are boiled in water. The boiling duration is determined so that the peels do not disintegrate when pressed.
3. Removal of Bitterness: The threaded peels are rinsed with cold water and left to soak at room temperature for 3–4 days, with the water changed 3–4 times daily. This duration may vary depending on the ripeness of the fruit. After the soaking period, the water is drained.
4. Syrup Preparation and Boiling: Sugar and water are boiled in a pot to prepare the syrup. Once the syrup begins to boil, the bergamot peels are added and stirred intermittently. The jam’s consistency is measured using a refractometer. When the soluble dry matter content reaches 60 Brix, lemon juice or citric acid is added and boiling continues. The final consistency is achieved at a soluble dry matter level of 67–69 Brix.
5. Filling and Storage: After boiling is complete, the cotton strings holding the peels are cut and the product is placed into jars using a hot-filling method. Once the jar lids are sealed, the jars are inverted and allowed to cool. After cooling, the jars are stored upright with lids facing upward and made available for sale. The product must be stored in a cool, dry place protected from sunlight. The shelf life of unopened jars is two years.

Geographical Link and Protection

The geographical indication for Antalya bergamot peel jam applies only to products produced within the defined geographical boundaries. The native A-41 bergamot variety cultivated in Antalya must be used in all stages of production. Due to the regional expertise and traditional knowledge required, production cannot be carried out outside the boundaries of Antalya province.

Monitoring Mechanism

Product monitoring is conducted under the coordination of the Antalya Chamber of Commerce and Industry. The monitoring team consists of at least four experts selected from the Antalya Chamber of Commerce and Industry, the Antalya Provincial Directorate of Agriculture and Forestry, the Western Black Sea Agricultural Research Institute, and the Antalya Branch of the Chamber of Food Engineers. Monitoring inspections are carried out annually; however, they may be conducted at any time upon request or complaint.

Monitoring criteria include:

• Appropriateness of the bergamot variety and other raw materials used.
• Compliance with the production method.
• Correctness of the preparation and rolling process of the bergamot peels.
• Compliance of the jam’s Brix value.
• Proper use of the designation “Antalya Bergamot Peel Jam” and the geographical indication emblem.

The monitoring authority may receive support from or procure services from public or private institutions or their qualified personnel. The registering institution holds the authority to enforce legal proceedings to protect its rights.