Gaziantep Haylan Pumpkin Jam

Gaziantep Haylan Pumpkin Jam is a traditional fruit preserve specific to the city of Gaziantep in southeastern Türkiye. This product was officially registered with a geographical indication on 13 May 2024 and is one of the defining elements of Gaziantep’s culinary culture. The registration process was carried out by the Gaziantep Metropolitan Municipality under Law No. 6769 on Industrial Property.

Gaziantep Haylan Pumpkin Jam is a jam made from Lagenaria siceraria L. haylan pumpkins, white sugar, lemon, and geographical indication-protected Gaziantep pistachios. It has a color ranging between green and pale yellow. The fruit content must be at least 45 percent, and the soluble dry matter content is determined by refractometry to be at least 68 percent. The shelf life is two years.

Haylan pumpkin is a monoecious plant with large white flowers. It is harvested in Gaziantep during August and September. In jam production, only the outer hard portion is used; the soft inner section containing the seeds is removed. This selective use is a fundamental factor determining the product’s textural and visual qualities.

Gaziantep Haylan Pumpkin Jam is produced using traditional methods and strict adherence to specific ratios. On average, approximately 1 kg of jam is obtained from 1 kg of haylan pumpkin, depending on the physical characteristics of the fruit. This ratio is a key measure affecting the product’s yield and jam consistency.

The ingredients used in production include haylan pumpkin, white sugar, lemon, and geographical indication-protected Gaziantep pistachio kernels. The pistachio kernels are boiled to separate them from their red skin and then thoroughly dried to prevent mold formation in the jam. This process is essential for extending the product’s shelf life and ensuring hygienic conditions.

The haylan pumpkins are washed, and their thin green outer rind is peeled very finely before being sliced using a coarse grater or peeler. Only the outer hard portion is used in jam production; the soft inner section with seeds is discarded. This selective usage is the primary factor determining the jam’s structural integrity and visual appeal.

The grated or sliced pumpkin pieces are blanched for approximately five to six minutes over medium heat by adding boiling water after squeezing out excess liquid. Then, 1 kg of sugar is added and the mixture is boiled further. Once the pumpkin pieces become translucent and glossy, lemon juice is added and the mixture is cooked for a few more minutes before being removed from heat.

In the final stage, the peeled and dried pistachio kernels are added to the jam and thoroughly mixed. The cooled jam is then filled into jars and stored in a cool environment. The product has a shelf life of two years.

Gaziantep Haylan Pumpkin Jam is produced exclusively within the boundaries of Gaziantep province. The product’s reputation is intrinsically tied to this geographical area and holds a distinctive place among Gaziantep’s traditional jams. Consequently, all stages of production must be carried out solely within this geographical boundary.

The production process of Gaziantep Haylan Pumpkin Jam is regularly monitored by a minimum three-member oversight body established under the coordination of the Gaziantep Metropolitan Municipality. This body includes expert representatives from the Gaziantep Provincial Directorate of Agriculture and Forestry and the Gaziantep Chamber of Tradesmen and Craftsmen.

Inspections are conducted at least once a year. Additionally, inspections may be carried out upon complaint or when deemed necessary. This flexibility aims to ensure continuous compliance with standards and to safeguard consumer confidence.

Three main criteria are applied during inspections: the suitability of ingredients used in production, the accuracy of the production method, and the correct use of the designation “Gaziantep Haylan Pumpkin Jam” and the geographical indication emblem. These criteria preserve both the physical and legal identity of the product.

Expert support may be obtained from public and private institutions during inspections. In necessary cases, inspection capacity may be enhanced through service procurement. The registering institution is responsible for managing all legal protection procedures related to the product.