Koska Grape Molasses – 380 g
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Pekmez, üzüm, incir, keçiboynuzu veya dut gibi meyvelerin ya da şeker pancarı ardıç meyvesi gibi şekere kolay dönüşebilen tarım ürünlerinin ezilerek kaynatılması ile üretilen ve Anadolu'ya özgü tatlı bir şuruptur. Pekmezin kıvamı yoğundur ve rengi koyudur. Koska ürünleri, kaliteden ödün verilmeden üretilmiştir. Pekmezler Kütahya Simav ilçesinde fabrikasında üretilir ve eski yöntemlerin yerine uzun süre kaynatılmaz. Vakumlu ve kapalı sistemde 80 derecenin üzerine çıkmadan üretilir. Kapağı açıldık
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Chilled items & warm-weather notice
We ship chilled (perishable) foods with ice-gel packs, kept refrigerated. In warm weather, light oil sweating on cured products such as sucuk/pastırma, or softening of cheese, is normal and not a sign of spoilage — it returns to normal once chilled. Please refrigerate items immediately on delivery and be available to receive your order on the delivery day.
Perishable foods are exempt from the 14-day change-of-mind return; your statutory rights for genuine quality or safety issues remain unaffected.
Description
Koska grape molasses is a 380 g jar of thick, dark syrup made from 100% grapes. Known in Turkey as üzüm pekmezi, it has been made in Anatolia for generations by crushing grapes and cooking the juice down until it turns into a dense, sweet syrup.
How Koska makes it
According to Koska's product information, the grapes come from the Aegean and Marmara regions and the molasses is produced at the company's factory in Simav, in Kütahya province. Instead of the long open boiling used in older methods, Koska cooks the juice in a closed vacuum system at a low temperature. The aim is to protect the fruit's aroma and colour. Nothing else is added: the ingredient list is grape molasses alone.
What it tastes like
Grape molasses is sweet, but not in the same way as sugar syrup. It has a deep, slightly caramel taste with fruity notes and a faint tartness at the end. The colour is very dark brown and the texture is thick enough to coat a spoon. Its sweetness comes from the natural sugars in the grapes.
A note on sediment
You may see a light sediment at the bottom of the jar. Koska points out that this does not mean the product has spoiled. If it bothers you, stand the closed jar in warm water for a while and stir well, and it will blend back in.
How to use grape molasses
Tahin pekmez
The best known use is tahin pekmez. Pour some tahini into a small bowl, add grape molasses on top and stir lightly so you get swirls of each. Scoop it up with bread at breakfast. The nutty, slightly bitter tahini and the sweet molasses balance each other well. It is filling and warming, which makes it a popular choice on cold mornings, and the ratio is up to you: some prefer more tahini, others more molasses.
Other ideas
- Spread on bread with butter, a simple village breakfast.
- Drizzle over yoghurt, porridge or pancakes.
- Stir a spoon into a glass of warm milk.
- Use in place of some of the sugar in cakes, biscuits and gingerbread.
- Add a little to marinades and glazes for roast meat or vegetables.
- Mix with thick yoghurt and crushed ice for a cold summer treat.
The 380 g jar
This size suits a household that uses molasses a few times a week, or anyone trying pekmez for the first time. If you get through it quickly, the larger 800 g jar is better value.
Storage
Store the unopened jar in a cool, dry place. Koska advises keeping it in the fridge after opening. Molasses thickens when cold; if it gets too stiff, take it out ten minutes before you need it, or warm the spoon. Keep the rim of the jar clean so the lid closes properly.
Because grape molasses is a concentrated fruit product, it is still a source of sugar. Use it in the same way you would use honey: a spoon or two at a time. Check the nutrition panel on the jar for exact figures if you are counting.
Buy Koska grape molasses online
Robin Food delivers across the UK, with same-day delivery available in many London areas. For a bigger jar, choose Koska Grape Molasses 800 g. To make tahin pekmez, add Koska Tahini, and if you would like to try another fruit, see Koska Mulberry Molasses.
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