Bergamot Marmalade

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Bergamot Marmalade

Bergamot Marmalade

Number of pots

4 bergamot (I have some in my garden, otherwise I don't know where to find them)

4 untreated sweet oranges equivalent in size to bergamots

1 l of water

Sugar (to be weighed at the right time)

Preparation: 6 h
Cooking time: 4 h
Step 1
Day 1.
Stage 2
Cut the whole fruit into small pieces, set the seeds aside in a small bowl in the fridge. Put in a large bowl, cover with cold water. Let stand for 24 hours.
Step 3
Day Two.
Stage 4
Put the fruit with its water in the clean jam basin, add the seeds in a small, tightly closed muslin bag and bring to the boil. Watch well and add boiling water as you go along to keep the level about the same, cook for 2 to 3 hours in any case until the fruit peels are transparent and "softened".
Stage 5
Put back (when it's warm!) in the salad bowl, as the copper basin will not stand well, and this will take another 24 hours.
Step 6
Day 3.
Stage 7
Weigh everything, add the equal weight of sugar, and put it back in the jam basin again "impeccable". Bring to the boil, boil it vigorously, keeping an eye on it, until it coats the spoon. This can take up to an hour, so be patient.
Step 8
Put in jars immediately.
Step 9
Consume within the year because the bergamot's aroma is fleeting, and at the end you have a banal sweet orange marmalade so bland.
Author's note
I have developed this recipe after multiple trials, especially the fruit proportions and variety. Bergamot does not go well with the bitter orange usually used for marmalades, and on its own it is almost inedible.

I add my grain of salt

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