Azerbaijan is a country commonly described as located at the intersection of Eastern Europe and Western Asia.
The country is situated in the South Caucasus region. In this place, food culture is rich, layered, and deeply tied to seasonal storage and preservation, like in countries such as Albania.
Some of its most common preservation methods include preserves from seasonal fruits such as Quince jam, known as “mürəbbə,” black and white mulberry jam, known as “khartut,” pomegranate jam, pickled stuffed peppers, pickled garlic, pickled green tomatoes, pickled sour plums, and the slow-cooked Piti stew. Some of the most used containers for this preservation are glass jars and bottles, both in village pantries and on commercial shelves.
This article explores Azerbaijan’s food culture, some recipes you can store in glass jars, and using the right glass jars and bottles so you can prepare these recipes like an Azerbaijan native.
An Overview of Azerbaijan's Food Culture & Glass-Container Industry
Azerbaijan's Food Culture
Azerbaijan's food culture highlights centuries of consistency in preserving the best of each season.
An example is Quince jam known as “heyva mürəbbəsi,” which is made from hard, golden quinces that are inedible raw but turn a deep ruby red when cooked with sugar. Another is the black mulberry jam, known as “khartut,” and white mulberry jam, which are equally made alongside pomegranate jam, which is a winter preserve.
Azerbaijan is also known for its pickled stuffed bell peppers, known as “İçi doldurulmuş bibər turşusu,” which are another Azerbaijani treasure. Green peppers are also stuffed with carrots, garlic, cabbage, and cauliflower, and pickled in brine with salt and spices, fermented for weeks, and opened in winter when fresh vegetables are scarce. Also, Piti is a slowly cooked lamb and chickpea stew, traditionally made in clay pots but increasingly prepared in glass jars, similar to Uzbekistan’s Dumlyama Chicken.
In Azerbaijan, the Zagatala region in the western part of the country is famous for village-style quince jam and mulberry molasses, while Goychay, known as the Pomegranate City, is the heart of Azerbaijan's pomegranate culture and pomegranate jam-making.
Azerbaijan Wine and Beer in Glass Bottles
Azerbaijan has a winemaking tradition that stretches back thousands of years, and the country's modern wine industry bottles its red and white wines in glass bottles produced domestically by STD Glass and Azerglass.
Just as the universal rule, amber or green glass is used for wines and beers that are sensitive to light, to protect the flavour and colour from degrading due to UV rays.
Some of Azerbaijan’s traditionally made drinks include:
● Compote (Khoshab): It’s a beverage and preserved dessert made by boiling seasonal fruits like cherries, peaches, or cornelian cherries with water and sugar. It is frequently stored in large glass jars at home or sold in supermarkets as a sweet drink, with the fruit settled at the bottom.
● Pomegranate Juice: It is extracted from the pomegranates. It is traditionally bottled pure (without added sugar) and prized for its rich, tart-sweet flavour and deep red colour.
● Fruit and Herb Sherbet: They are sweet, refreshing drinks made by infusing water or tea with fruits, berries, mint, basil, and saffron. These are often bottled for large gatherings and during the hot summer.
● Doshab (Bakhmaz): It is a thick, concentrated syrup made by boiling down fruits, mulberries, grapes, or watermelons and stored in glass jars. It is stirred with water to make a traditional thirst-quenching drink.
Azerbaijan's Glass-Container Industry
At the industrial level, Azerbaijan's glass-packaging industry is one of the most active in the Caucasus region and is growing fast.
ASK Glass (ASK Şüşə LLC) in Sumgayit has a capacity of 70-75 million units per year, producing bottles for Coca-Cola, Fanta, Azersun Holding, and Gilan Holding. STD Glass, established in 2000 in the country, also manufactures transparent glass containers for the food and beverage industry producing covering food and milk, mineral water, soft drinks, beer, wine, and spirits.
Quince Jam, Mulberry Jam, Pickled Peppers, and Piti Recipes in Glass Jars
Azerbaijani Quince Jam (Mürəbbə) Recipe in Glass Jam Jars
Ingredients
● 1kg quince, cleaned and cut into 2cm-thick slices
● 1.2kg granulated sugar
● 2 tbsp lemon juice (freshly squeezed)
● 500ml water
Method
● Place the quince slices in a saucepan, cover with water, and boil for 10-20 minutes until slightly softened but still holding their shape. Drain and set aside, reserving the cooking liquid.
● Prepare the sherbet (syrup) by dissolving the sugar in 500ml of the reserved quince cooking liquid over medium heat, stirring until completely clear.
● Pour the hot syrup over the quince slices in the pan and bring to the boil.
● Slowly stir in the sugar until it is completely dissolved. If you are using cinnamon or cardamom, add it. Let the mixture simmer uncovered for about 1.5 to 2 hours, stirring occasionally. You will know it is ready when the quince turns a beautiful, rich ruby-red colour and the syrup thickens to a honey-like consistency.
● Five minutes before turning off the heat, stir in the lemon juice. This prevents the sugar from crystallising and helps preserve the bright flavour.
● Sterilise your glass jars by washing them thoroughly and placing them upside down in an oven at 140°C for 15 minutes. Keep warm until needed.
● Pour the hot jam into the sterilised glass jars immediately, seal with tight lids, and leave to cool completely before storing.
● The jam can last for up to 12 months if unopened. Ensure you refrigerate it once it’s opened.
We have a large collection of food-safe glass jam jars you can use.
Azerbaijani Black Mulberry Jam (Khartut) Recipe in Glass Jam Jars
Ingredients
● 1kg large black mulberries (khartut variety), stalks removed
● 1.2kg granulated sugar
● 100ml boiled water, cooled
● 2 tbsp fresh lemon juice (or 1/4 tsp citric acid)
Method
● Place the mulberries in a bowl and pour the sugar over them. Mix very gently to coat, cover, and leave for 8-10 hours (ideally overnight) to allow the mulberries to release their natural juices and the sugar to begin dissolving into a syrup.
● Pour the mulberry and sugar mixture into a saucepan over a low heat and slowly boil, stirring carefully with a wooden spoon to avoid breaking the delicate fruit.
● Add the fresh lemon juice and boil for 10-20 minutes.
● Sterilise your glass jars by placing them upside down in an oven at 140°C for 15 minutes and keeping them warm until needed.
● Pour the hot jam into the sterilised glass jars, seal immediately with tight lids, and leave it to cool completely.
● The jam can last for up to 12 months if unopened. Once opened, refrigerate it.
We have a large collection of food-safe glass jam jars you can use.
Azerbaijani Piti Stew Recipe in Glass Jars
Ingredients
● 300g lamb shoulder or leg, on the bone, cut into 2 large chunks
● 100g dried chickpeas, soaked overnight and drained
● 60g pre-cooked, peeled chestnuts (or 1 medium potato, peeled and halved)
● 4 dried Albukhara plums (dried yellow cherry plums)
● 1 large yellow onion, very finely diced
● 50g lamb tail fat (düm bə), cut into 2 flat pieces
● 1 tsp salt and a pinch of black pepper
● A generous pinch of saffron threads, steeped in 50ml hot water
Method
● Sterilise two 500ml wide-mouth glass jars by washing thoroughly and placing upside down in an oven at 140°C for 15 minutes. Remove carefully and leave to cool slightly on a wooden board before filling.
● Divide the soaked chickpeas equally between the two glass jars as the bottom layer.
● Place one large chunk of lamb on top of the chickpeas in each jar. Add the finely diced yellow onion, the chestnuts (or potato halves), and 2 dried Albukhara plums into each jar.
● Season each of the jars with salt and pepper. Divide the steeped saffron liquid evenly between both jars, then fill with room-temperature water until the contents are completely submerged, leaving about 2cm of headspace at the top.
● Place a flat piece of lamb tail fat on the top of each jar to seal in the steam. Cover the jars with their lids or seal very tightly with a double layer of heavy-duty aluminium foil around the rims.
● Place the jars into a large, deep pot. Pour cold water into the pot until it reaches the shoulders (necks) of the jars. Boil slowly, then reduce the heat to the lowest possible. Cover the pot and cook for 4 to 5 hours, checking occasionally to ensure the water bath level hasn't dropped, until the lamb is tender and the broth is deeply golden. Serve hot directly from the jar.
● A leftover Piti can be refrigerated in a sealed glass jar and consumed within 3 days.
You can find various sizes and designs of wide-mouth glass jars in our collection.
Azerbaijani Compote (Khoshab) Recipe in Glass Bottles
Ingredients
● 500g mixed dried fruits (equal parts dried apricots, prunes, golden raisins, and dried figs)
● 100g fresh or frozen sour cherries (highly traditional for adding a vibrant ruby blush and natural tartness)
● 1.5 litres of cold water
● 120g granulated sugar (adjusted down slightly, as high-quality dried fruits release incredible natural sweetness)
● 1 tbsp distilled rosewater (gülab)
● Juice of ½ lemon
Method
● Rinse the dried fruits thoroughly under cold water to remove any dust or residue, then place them in a large bowl, cover with cold water, and leave to soak for 15 minutes to plump up slightly.
● Combine the cold water and sugar in a saucepan over medium heat and stir until the sugar dissolves completely, then boil slowly.
● Drain the soaked dried fruits and add them to the clear sugar syrup along with the sour cherries. Reduce the heat so it can simmer slowly.
● Simmer uncovered for 20-35 minutes, stirring occasionally, until the dried fruits have softened completely and have absorbed the liquid, taking on a plump, translucent look.
● Remove from the heat. Stir in the fresh lemon juice and the rosewater (gülab). Let the liquid rest and cool for 20 minutes to allow the floral aroma to fuse completely with the fruit sugars.
● Pour the khoshab fruit and liquid together into sterilised glass bottles using a wide funnel, filling to within 1cm of the rim. Seal immediately with tight-fitting caps or stoppers and leave to cool completely before refrigerating.
● Khoshab will keep for up to 5 days refrigerated in a sealed glass bottle. Serve cold or at room temperature.
You can find various sizes and designs of glass bottles in our collection.
A Table of Azerbaijan’s Food and Drinks with Recommended Glass Jars & Bottles
|
Food/Dish |
Recommended Glass Jars & Bottles |
|
Quince Jam (Mürəbbə) |
Jam jars, glass jars |
|
Black Mulberry Jam (Khartut) |
Jam jars, glass jars |
|
White Mulberry Jam |
Jam jars, glass jars |
|
Pomegranate Jam |
Jam jars, glass jars |
|
Pickled Stuffed Bell Peppers |
Pickle jars, glass jars |
|
Piti Stew |
Glass jars |
|
Compote (Khoshab) |
Glass jars, glass bottles |
|
Wine |
Wine bottles, alcohol bottles |
|
Beer |
Beer bottles, alcohol bottles |
Using the Right Glass Container for Azerbaijani Food & Drinks in the UK
Regardless of the Azerbaijani recipe you want to try, choosing the right glass container is important.
● For quince jam, black mulberry jam, white mulberry jam, and pomegranate jam, use standard glass jam jars with tight-fitting lids.
● For pickled stuffed peppers and other pickled vegetables such as pickled garlic, green tomatoes, and sour plums, wide-mouth glass jars are more suitable because it makes it easier to pack in and take out chunky vegetables.
● For Piti stew, deep, wide-mouth glass jars are also recommended. But ensure they are food-graded, heat-resistant jars.
● For wine or drinks sensitive to light, use either amber or green coloured glass bottles to protect the content’s colour and flavour.
● When choosing any glass jar or bottle, prioritise food-grade glass, a secure airtight lid, and a size suited to your batch.
You can find a full range of glass jars, jam jars, pickle jars, beer bottles, and wine bottles in our collection as a trusted 30+ years glass jars and bottles supplier.