Go Back
Marmelade de citron bergamote recette maison

Lemon and bergamot jam

Prep Time:20 minutes
Cook Time:1 hour
Total Time:1 hour 20 minutes
Course: Brunch
Servings: 5 pots

Ingredients

  • 4 organic lemons
  • 2 organic bergamots
  • 2 lemon juice
  • 600 ml water
  • 600 g granulated sugar

Instructions

  • Sterilize your jam jars and lids, then place them on a clean cloth to drain.
  • Cut the 6 lemons in half and remove the seeds.
  • Cut the 4 lemons and 2 bergamots into very small pieces. Place them in a large stainless steel saucepan or jam pan.
    Squeeze the remaining 2 lemons and pour the juice with the lemon pieces.
    Pour in the water and cook for 30 minutes over low heat, stirring occasionally.
  • Blend coarsely with a stand mixer or food mill, then add the sugar and cook for another 30 minutes.
  • As with homemade strawberry jam, to know if it is the right consistency, pour a good drop of jam on the top of a plate and tilt it, it should set quickly without falling off the plate.
  • Fill the jars with the hottest jam possible up to the last line of the thread. Screw on the caps and turn the jars upside down on the tea towel.
  • Wait until the jam is cold to turn the jars.
  • Remember to label your jars with the name of your jam and the date of manufacture, then store them in a cool place, away from light.