In Transylvania a successful coop of women market traditional preserves
In the 13th century the Hungarian King Geza II invited Saxons to settle in Transylvania to rebuff raiding Muslims. In this narrow part of the Carpathians they constructed fortified churches, cultivated the land and spread their culture and language. Later after the reformation they organized themselves in Evangelical Lutheran churches, which kept them even more separate from their Slavic neighbours. However, during and after Ceauşescu’s regime anyone who could muster some money or initiative immigrated to Germany. Today the countryside is full of derelict farms, churches falling apart and breath-taking vistas of farmed land, high meadows and virgin forests.
Income from the villages today mostly stem from milk. Locally produced are cured meats, fresh cheeses and not the least an astounding richness in preserves. These jams, compotes and dulciazia – sweet syrup based on green walnuts – are homemade from fruits harvested from the orchards of the wild forests.The most interesting preserves are made from rhubarb, dog-roses, Mirabelle plums, strawberries or blueberries. But also crab apples and cinnamon are on the list as well as quinces, green walnuts and cherries (sour and sweet).
Traditionally women prepared this extraordinary variety of preserves for their families, changing the recipes according to the season in order to make use of their home fruit gardens. Even today the preserves are eaten at breakfast with bread and whey cheese (Urda) or used in sweets and pastries. The recipes are very simple and consist of fruit, honey, sugar and, in some cases, a small addition of natural pectin (made with unripe apples). The mixtures are slowly cooked over the fire but not for too long in order to preserve the taste and smell of the fresh fruit.
Six years ago 35 women from Siebenburgen contacted the foundation, Fundatia ADEPT. The intention was to market the preserves as part of the general intention to cater for tourists travelling in these fantastic mountains and villages. The project developed in connection with the SlowFood Foundation, which supports 350 projects of this type. In 2006 1500 jars of preserves were produced and marketed. In 2009 , however, a small jam production workshop was set up in the village of Sachiz, which was certified by the EU. In 2010 the number had risen to 12.000!
Recipe for dulciazia
About the preserves
Read about Fundatia ADEPT
Slowfood are engaged in the project
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