Jam-making in Kyrgyzstan, a time-honored tradition
No Kyrgyz meal is complete without jam! It might seem surprising, but from morning to evening, little jars of jam grace the table.
No Kyrgyz meal is complete without jam! It might seem surprising, but from morning to evening, little jars of jam grace the table. You won't escape it if you're invited to a family home in Kyrgyzstan during your travels.
In Kyrgyzstan, meals typically feature an abundance of items: tea, salads, sweets, biscuits, breads, fresh and dried fruits for snacking, and jars of jam. But why jam, you might ask? Well, because Kyrgyz people absolutely adore it with their tea!
Jam-making, a genuine tradition in Kyrgyzstan
It's worth knowing that the jams served at meals are largely homemade. Their preparation has become a genuine tradition in Kyrgyzstan, as it has been throughout much of the former Soviet space. This tradition originated from climate conditions and the difficulty of finding fresh fruits and vegetables during winter.
Indeed, summer is conducive to fruit and vegetable cultivation in Kyrgyzstan. Farmers then exploit the country's fertile lands to grow and later sell their produce at markets. From late August through early October, the period of jam preparation arrives, along with preserving salads and vegetables in jars for winter storage. It's during this time that you witness a parade of housewives at the markets, selecting the finest fruits and vegetables. They take their time tasting and negotiating prices with vendors before purchasing tens of kilos. Often, the entire family gathers for jam preparation: mother-in-laws with their daughters-in-law, or mothers with their children. Though they're not always keen to admit it, men sometimes lend a hand, helping the women seal pots and jars. The atmosphere is convivial and often marks the beginning of winter.
A little Kyrgyz strawberry jam recipe
Here's a little recipe for a local and organic strawberry jam, with a few photos taken during preparation:
The preparation principle remains relatively similar to recipes made worldwide.
Ingredients
For 1 kg of strawberries, allow 1 kg of sugar.
Preparation
Rinse the strawberries abundantly under cold water, remove the sepals, and place them in a saucepan or enameled basin.
Next, add the sugar, stir, and let rest for 5 to 6 hours.
After the resting period, place everything in a saucepan and bring to a boil. Cook for 5 minutes over moderate heat, removing the jam's foam as it forms. A little tip: for transparent jam, it's better to remove the fruit after boiling and cook the syrup alone.
Let cool for about ten hours, then return to heat once more for 5 minutes. Next, pour the jam into small sterilized jars, seal them, and let cool before enjoying.
There you have it—you're ready for winter!
Frequently asked questions
In Kyrgyzstan, the most appreciated jams are made from strawberries, apricots, cherries, and even watermelon. They are generally homemade in late summer, from late August to early October, to be consumed throughout the winter.
Jam is an integral part of Kyrgyzstan's tea culture. Kyrgyz people drink tea throughout the day and systematically pair it with homemade jam. This tradition partly dates back to the Soviet era, when preserving fruits in jars was a necessity to endure long winters.
For Kyrgyz strawberry jam, use 1 kg of strawberries for 1 kg of sugar. Rinse the strawberries, remove the sepals, add the sugar, and let rest for 5 to 6 hours. Boil for 5 minutes over moderate heat while removing the foam, let cool for 10 hours, then boil again for 5 minutes. Pour into sterilized jars and let cool before enjoying.
The best time to enjoy fruit markets in Kyrgyzstan is summer, particularly from late August to early October. This is the harvest season, when markets overflow with fresh fruit and you can observe Kyrgyz families purchasing kilos of fruit to prepare their jams and preserves for winter.
Yes, it is generally possible to bring Kyrgyz jams back in your luggage, provided you pack them in checked baggage (liquids and pastes over 100 ml are prohibited in carry-on). Be sure to wrap the jars carefully to prevent breakage and check your destination country's customs regulations regarding the importation of food products.
