Bergamot jam 🍊 Delicious and full of aromas

Enjoy the most aromatic jam and keep its rich taste, color and freshness all year round in jars.
Bergamot jam
Recipe ingredients
1 Kilo of Peeled Bergamot
700 gr. Sugar (3.5 cups of tea)
500 gr. Water (2 Cups)
2 Vanillins
Juice of 1 Lemon
Prescription Process
Lightly grate the bergamot on a fine grater
Remove the top and bottom
Cut into 4 pieces
Remove the white membranes and seeds
Cut them into thin slices
Put the bergamot in a pot of water over high heat
Boil for 10 minutes from the time it starts boiling
In a second pot of water, boil for another 10 minutes
We taste if their bitter taste is gone, if not
repeat the same process 1-2 times
Put them in a strainer and let them drain
Put 2 cups of water (500 g) in a saucepan over high heat.
700 gr. Sugar (3.5 cups of tea)
Stir until the sugar melts
Add 1 kg of bergamot
Reduce the heat to medium and cook for 25-30 minutes
We grind the bergamots as smooth as we want with a rhabdoblender
Stir more often when the jam thickens
Make sure it is not too thick because when it cools it will thicken even more
When it falls from the spoon like a mass, the jam is ready
In the last 2-3 minutes, add 2 vanillins
Add juice from 1 lemon
Stir to incorporate the ingredients
Bring to a boil and remove from heat
Put the hot jam in sterilized jars
Store it in a cool and dry place for about 1 year
When we open it, we place it in the refrigerator for up to 3 months
We turn the jar upside down until it cools down, which helps preserve it longer
If you try good luck