Bergamot Marmalade
When we were in Menton, in the Summer of 2023, we brought home a host of citrus-y goods, the French Riviera town being renowned for its lemons. One of my favourite was an absolutely delectable Confiture de Bergamote, which unique flowery scent and flavour beautifully spruced up a morning toast or Yoghurt! I made this golden Bergamot Marmalade, glistening like amber or jewels, for my sister!
Ingredients (makes a medium jar):
2 bergamots
3 lemons
1/2 cup caster sugar
1/3 cup water
Thoroughly grate the zest of a whole bergamot and a whole lemon into a medium saucepan.
Cut the tops and bottoms off each bergamot and lemon. Working with one citrus fruit at a time, sit it on a cutting board and cut off the skin, removing all the white pith, turning the bergamot or lemon as you go.
Then, holding it over the saucepan with one hand, cut segments out of the fruit until none remains, then squeeze hard to release every last drop of its juice.
Proceed likewise with remaining bergamots and lemons. Scoop out the pips, and stir in caster sugar and water. Bring to the boil over medium-high heat, then boil rapidly for about 25 minutes, stirring very often, until marmalade thickens slightly and takes a golden hue.
Reduce heat to medium-low and simmer, 5 minutes more.
Pour hot Bergamot Marmalade into a sterelised glass jar, close tightly with its lid, and turn upside down on your kitchen counter. Allow to cool completely, label and store.
Once opened, keep Bergamot Marmalade up to three weeks in the refrigerator, but it shan't last that long!
A bergamot tree (Citrus bergamia) at the Val Rahmeh Botanical Garden in Menton, France (August 2023)
