Tunas Quince Jam: A Turkish Breakfast Tradition

Experience the timeless flavors of Turkey with Tunas Quince Jam, a beloved staple of Turkish breakfast tables. Crafted with care and steeped in tradition, this jam captures the essence of Turkish culinary heritage and adds a touch of sweetness to your morning meal.

From Orchard to Table

Our journey begins in the picturesque quince orchards of Turkey, where the finest, fragrant quinces are handpicked at their peak ripeness. These golden treasures are then transformed into delightful jam using traditional Turkish methods, preserving the quince's natural sweetness and aroma.

A Taste of Turkish Cuisine

Quince jam, known as "Ayva Receli" in Turkish, has a special place in Turkish gastronomy. Its sweet and tangy notes make it a perfect companion to a classic Turkish breakfast. Spread it generously on warm, freshly baked simit (Turkish bagel) or pair it with creamy kaymak (clotted cream) for a delightful and authentic Turkish experience.

International Delights

While Tunas Quince Jam is a breakfast favorite in Turkey, its exquisite taste has found admirers worldwide. In Greece, it goes by "Kydoni Glyko," and in Iran, it's known as "Morabba-ye Safarjal." Its versatility extends to international cuisines, where it's used to glaze meats, elevate pastries, or simply enjoyed as a gourmet spread.

Embracing Turkish Tradition

In Turkey, breakfast is more than just a meal; it's a celebration of togetherness and tradition. Tunas Quince Jam embodies the essence of this culture, elevating your breakfast experience with its unique flavor and aromatic charm. It's an invitation to savor the simple pleasures of life.

Bringing Turkey to Your Breakfast

At Tunas, we take pride in sharing the flavors of Turkey with the world. Our quince jam is a tribute to the rich culinary heritage of Turkey. Each jar encapsulates the warmth, hospitality, and authenticity of Turkish breakfasts.

Indulge in the tradition with Tunas Quince Jam and savor the sweet side of Turkey, one spoonful at a time.