Jam of Bergamot

Name: Marmellata di Bergamotto
Cook time: 10 min
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 8 persone; 1 kg di polpa di bergamotto ricavata da frutti maturi; 1 kg di zucchero; 1 mela; il succo di 2 limoni; 1 busta di preparato a base di pectina per la preparazione delle marmellate

Marmellata di Bergamotto

Jam of bergamot with julienne peel, apple, lemon and pectin: intense, citrusy and fragrant.

8 servings

Easy

Calabria

EasyCalabria

There jam Bergamot is a citrus preserve with a distinct aroma and intense flavor, designed to showcase the pulp and peel of this particularly aromatic fruit. In this preparation, the acidity of bergamot and lemon meets the sweetness of sugar, while the apple contributes to the final consistency. The julienned peel adds a pleasant textural component and makes the citrus fruit instantly recognizable in the jar. The brief cooking process, aided by the addition of pectin, quickly brings the mixture at a density suitable for conservation. The jam It belongs to the gastronomic tradition typical of Calabria. The triple blanching of the peels is the crucial technical step: it reduces the bitterness and allows for a more harmonious balance between aroma, acidity, and sweetness.

Instructions

Voice reading

7 steps · natural Italian voice

Prepare the pulp

Peel the bergamots, carefully removing all the white pith, then cut the pulp into small pieces. Make sure there are no large portions of white pith left, as this could accentuate the bitterness of the fruit. jamCollect the pulp in a saucepan spacious, ready to accommodate the other ingredients.

Combine apple and lemon

Peel the apple, dice it evenly, and add it to the bergamot pulp. Add the juice of the two lemons and mix thoroughly. The apple adds structure, while the citrus juice complements the acidity. the mixture it must be moist and evenly mixed.

Blanch the rinds

Immerse the reserved peels in boiling water for a few minutes. Drain, cool under cold water, and repeat the process two more times, for a total of three blanchings. When finished, the peels should be softened and less intense in flavor, without completely losing their aroma.

Cut the rinds

Cut the rinds blanch into thin julienne strips, obtaining regular and easily distributed strips in the jam. Add them to the bergamot pulp already mixed with apple and lemon juice, then mix with a tablespoonThe peel component must be well dispersed into the mixture, without forming clusters.

Add sugar and pectin

Pour the sugar into the saucepan and incorporate the pectin preparation. Mix thoroughly to distribute the powder and reduce the risk of lumps during cooking. Before transferring the container on the heat, check that the mixture is homogeneous and that the sugar, fruit and peel are well combined.

Cook the jam

10 min

Put the saucepan on the heat and door the mixture bring to a boil, stirring to maintain even cooking. From the moment it reaches a boil, cook for about ten minutes. jam It should appear warm, smooth, and progressively denser, with the peel strips distributed throughout the pulp; avoid stopping the cooking process before the indicated time.

Hot jar

Transfer the jam Pour the jam while still hot into jars previously sterilized with boiling water. Fill them carefully, distributing the pulp and peel evenly, then seal the jars. The product should be bottled immediately after cooking, when it is at its most fluid and can easily fill the jars without leaving any visible gaps.

Chef's Tips

The editorial staff recommends blanch the peels three times, changing the water and cooling them each time, so as to reduce the bitterness before adding them to the pulp.