Bergamot jam

March 11th, 2014 § 0

I came across to find bergamot fruit at the market and of course it is jam season, I bought them. At least, begamot fruits are not coated with orange dye, to make them more attractive to consumers.
Bergamot is usually the size of an orange, but has a yellow to orange colour when matured.

Some of the benefits are: aids in digestion, is a good anti depressant as well as helping in curing and preventing infections.

  • 5 bergamot oranges
  • 2 T  bergamot juices
  • 1 1/2 cup water
  • 350 gr sugar

Wash bergamot fruits and smooth away the zest.

Cut one bergamot orange in half and squeeze it to get the juice.

If possible, tie some pips in a fine muslin (later to remove them easily).

Cut the bergamot orange halve rinds into slices.

Roll each slice and sew from both edges with a sewing needle, string them all. Make a necklace from them.

In a large stockpot, boil the rolled bergamot with enough water for at least an hour to macerate.

Remove them from the stockpot.

Put 1 1/2 cups of water and sugar into a pan and bring to a boil.

When the syrup is dense enough, add the bergamot juice and the seeds.

Then put the bergamot necklaces into the pan.

Heat slowly by strring occasionally and let boil all together.

Cook at least 40 minutes over medium heat.

Skim off foam, when necessary.

When it congeals instead of trickle from the spoon, the jam reaches the setting point.

Continue cooking, until it reaches the jelling point. Remove the muslin with pips that you stringed before.

Sterilize the jars in dish washer before and ladle the jam into the jars by the help of a wooden spoon.

Label the jars and spoon on morning breads!

You can find a similar bergamot recipe from here.

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