Identification of Fruits, Vegetables, and Plants Used in Traditional Jam Preparation in Urmia, Iran: An Ethnofoodbotanical Study

Background and Objective: Traditional jam preparation using fruits, vegetables, and other plant parts represents an important aspect of local food knowledge and culinary heritage in many regions of Iran. Urmia, located in northwestern Iran, has considerable potential for traditional food production because of its diverse horticultural resources and rich Azerbaijani cultural heritage. This study aimed to identify and document the plant materials used in traditional jam preparation in Urmia, focusing on their local names, scientific nomenclature, plant parts utilized, and associated food products. Methods: This descriptive ethnobotanical study documented the plant materials used in traditional jam preparation in Urmia, West Azerbaijan Province, northwestern Iran. Data were collected from 30 local residents using a researcher-designed questionnaire. The information recorded included Persian and Azerbaijani Turkish vernacular names, scientific names, plant parts used, and their applications in traditional jam preparation. Results: Eleven plant taxa from five botanical families were documented, including Juglans regia L., Daucus carota subsp. sativus, Cydonia oblonga Mill., Prunus cerasus L., Prunus armeniaca L., Prunus avium L., Malus domestica (Suckow) Borkh., Rosa damascena Herrm., Cucurbita moschata Duchesne, Vitis vinifera L., Citrullus lanatus Thunb. Matsum. & Nakai. The plant parts used included fruits, unripe fruits, roots, petals, fruit flesh, and the white inner portion of watermelon rind. These plant materials were used to prepare various traditional jams, including green walnut, carrot, quince, sour cherry, apricot, sweet cherry, apple, Damask rose petal, pumpkin, black grape, and watermelon rind jams. Malus domestica showed the highest FC (18; 60.00%) and UV (0.600), whereas Cydonia oblonga had the lowest values (FC = 9; FC% = 30.00%; UV = 0.300). Conclusions: Documenting the plant materials used in traditional jam preparation in Urmia can help preserve local food knowledge, record vernacular plant names, and highlight the region's culinary diversity. Further systematic field studies are needed to verify reported practices, confirm botanical identifications, and document traditional preparation methods in greater detail.