Bergamot Jam

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By Peter Gilmore

Published 2014

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  • 4 lemons
  • 4 oranges
  • 1 bergamot orange or 1 drop of bergamot food-grade essential oil
  • 150 g ( oz) caster (superfine) sugar


Zest all the citrus fruit and finely dice the zest. Remove any white pith from the fruit then segment the flesh over a bowl, reserving all the juice. Triple blanch the combined zest in boiling water. Put the blanched zest into a large saucepan with the flesh, juice, sugar and 100 ml ( fl oz) cold water. Heat over medium heat, stirring periodically until the jam begins to thicken. Continue cooking over low heat for a further 10 minutes and be careful it does not burn. Cover and refrigerate until required.