Black Radish Jam Recipe

According to Saed News Cooking Service

Ingredients for Black Radish Jam

• Black radish: 1 kg

• Water: 4 cups

• Salt: 1 tablespoon

• Lime (calcium hydroxide): 1 cup

• Water for lime solution: 10 cups

• Vanilla: 1 teaspoon

• Sugar: 1.5 kg

• Water for syrup: 1 liter (4 cups)

• Citric acid: 1/4 teaspoon

Preparation and Cooking Steps

Wash the radishes and slice them into thin round rings with the skin on.

Soak the sliced radishes in 4 cups of water mixed with 1 tablespoon of salt for 15 minutes. Then remove them from the salty water and rinse with cold water.

Remove the center of each radish slice using a small round cutter to form rings. Then cut one side of each ring, roll them like a flower, and secure them with a needle and thread.

Mix lime and water in a bowl and let the lime settle at the bottom. Then place the prepared radish pieces in the clear lime water for 4 hours.

After this time, remove them from the lime water and soak them in cold water for 2 hours, changing the water 2–3 times during this period.

Fill a pot with water and bring it to a boil. Once boiling, add the radishes along with a small amount of vanilla. After boiling for 5–6 minutes, drain them. Repeat this process until the radish smell is removed and they are partially cooked.

Soak the cooked radishes in cold water for 5–6 hours along with a small amount of vanilla.

Mix sugar and water and let it sit for 10 minutes. Then place it over medium, steady heat and stir occasionally until it boils and the sugar dissolves completely.

Dissolve citric acid in 1 teaspoon of cold water and add it to the syrup along with the radishes.

After the syrup boils again, add vanilla and reduce the heat so the syrup simmers and thickens.

Remove the jam from heat and place the pot in cold water so it cools quickly (otherwise, the radish skin may discolor the white part).

After a few days, if you notice a radish smell in the syrup, prepare fresh syrup again and let it cool completely. Remove the radishes from the previous syrup and place them into the new cooled syrup.

Special Notes

Always use pure white sugar for this jam.

Chef’s Suggestion

If desired, before adding the cooked radishes to the syrup, you can add 1 teaspoon of cardamom seeds to the syrup for extra aroma.