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Wonderful and made from whole bergamots, which are sliced thinly. It’s a bit of a hassle to slice and remove the seeds, but the result is worth it. A warmly golden or greenish marmalade, depending on the type of bergamot you get your hands on, with a strongly perfumed taste of bitter bergamot.

Golden bergamot marmalade

The jam tastes fantastic on a buttered roll, with cheese, or in delicate cakes with whipped cream. Foto: Line Thit Klein
The jam tastes fantastic on a buttered roll, with cheese, or in delicate cakes with whipped cream. Foto: Line Thit Klein
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Makes 2 jars.

Ingredients

600 g organic/unsprayed bergamots
750 ml fresh water
450 g sugar
A pinch of salt

Instructions:

  1. Wash the bergamots, cut them into quarters, and then slice them very thinly. Remove and discard the seeds. Place the bergamot slices in a pot and add enough water to cover them well. Bring the bergamot slices to a boil, cook them for 4-5 minutes, and then discard the water. This initial boiling helps remove some of the bitter compounds from the peel. If you don’t boil them for the specified time with plenty of water, you risk the marmalade becoming too bitter
  2. Add the 750 ml of fresh water along with the sugar and a pinch of salt to the pot. Cook gently and slowly —likely for over 1 hour — until the marmalade is thick, sticky, and has a French-style consistency. If you have a candy thermometer, cook until the marmalade reaches over 104°C. Stir the marmalade occasionally to prevent it from burning.
  3. Pour the marmalade into clean, Atamon-rinsed jars, seal them immediately, and let the jars cool slightly before placing them in the refrigerator. Store the marmalade in the fridge.

Marie Holm

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