● 8 bergamot oranges
● 1 lemon
● 800 g water
● 1kg sugar
Wash the fruit very well using a kitchen sponge.
Slice the bergamot oranges and the lemon into very thin slices and remove the seeds.
Put the fruit in a pot, cover with water, boil for 10 minutes and then strain.
Repeat the same thing 3 more times as this removes any bitterness from the bergamot orange peels.
Once this step is finished, put the fruit back in the same pot, add the water and the sugar and boil on medium heat for 35-40 minutes until the jam has thickened.
If necessary, remove any foam with a spoon.
Once the jam is ready, turn off the heat and allow it to rest for 10 minutes.
If we want a smooth consistency instead of small pieces of fruit in the jam, puree the jam in a blender.
Store in sterilized jars.
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