Bergamot Marmalade
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Feeds 22 - 23 people 
Prep time 30m
Cook time 60m
Description
You’ll probably know bergamot as the flavour of Earl Grey tea, but the fruit can be used for much more, including recipes such as this bergamot custard tart and this marmalade recipe. The rind and pith (which is necessary to keep when making marmalade) are more bitter than oranges, but this balances well with the amount of sugar and fans of a more bitter marmalade won’t be able to get enough.
- 1kg bergamots
- 800g caster sugar
- 1.7 litres water
- Sterilise 2 large or 4 small jam jars.
- Squeeze the juice from bergamots - you want 300ml for this recipe.
- Cut the skin and pith into small strips.
- Put a small plate in the freezer - you will use this for testing whether or not the marmalade is ready.
- Put the bergamot skins, juice and water into a large pan and bring to boil over high heat. Reduce to medium heat and cook until slightly thickened and skins have softened and darkened.
- Start testing for doneness after an hour by putting a dab onto the plate from the freezer. Leave for a few minutes then nudge it. If it wrinkles, it’s done.
- Transfer to the jars and seal.
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An exotic fruit that looks something like an orange and lemon combined, Bergamot gained worldwide fame as one of the ingredients of Earl Grey Tea. Like lemon the flesh is sour, while the fragrant juice is its crowning glory; use to flavour punches, teas and cocktails (gin and high quality vodka are ...
