● 4 bergamot oranges
● 4 lemons
● 600 g sugar
● 500 g water
Wash the fruit very well using a kitchen sponge.
Slice the fruit into very thin slices and remove the seeds.
Put the sliced fruit in a pot, cover with water and boil for 10 minutes.
Next, strain the fruit, discarding the first water and repeat the same thing 3 more times.
Put the strained fruit in a pot, add the sugar and the water and boil on high heat for 10 minutes, removing any foam from the surface with a slotted spoon.
Next, lower the heat to medium and boil for 30-35 minutes until the jam has thickened.
Once the jam is ready, allow it to rest for 10 minutes and then store in sterilized jars.
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