Bergamot marmalade

Name: Bergamot Marmalade (Italian Homemade)
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Cuisine: Italian
Ingredients: 1,8 kg 4 lb of bergamots; 1,3 kg 6 1/2 cups - 2,87 lb of sugar; 500 ml 2,2 cups - 16,9 fl oz of water

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Bergamot marmalade is a traditional Italian preserve made by simmering sliced bergamots with sugar and water for two hours until thick enough to set on a cold plate. The natural pectin in bergamot seeds ensures a firm, spreadable texture without added thickeners.

🌍Italian

Total

3h

Recipe Source

View original recipe

From En Julskitchen · by Giulia

Ingredients

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1,8 kg 4 lb of bergamots
1,3 kg 6 1/2 cups - 2,87 lb of sugar
500 ml 2,2 cups - 16,9 fl oz of water

3 Ingredients

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Instructions

1
Wash thoroughly the bergamots under running water and dry them.
2
Quarter each bergamot, trim off the stem ends and remove the seeds. Keep them aside.
3
Slice as thinly as possible the bergamots and collect flesh, rind and juice in a big pot filled with water. Bring to a boil and let boil for five minutes, then drain well.
4
Return the bergamots to the pot, add the sugar, por in the water and stir thoroughly. Collect seed and pith in a cheesecloth, form a little sachet, close it with a string and add it to the pot. Seeds contain naturally pectin, which will help you get a thick marmalade.
5
Bring the citrus fruit to a boil on medium heat, then lower the temperature to the minimum and simmer gently for about two hours. Check the doneness of the marmalade with a little saucer. Pour a drop of marmalade onto a cold saucer from the fridge. If it solidifies and does not slip away when you tilt the saucer, it is ready to be put into sterilized jars.

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Tips & Notes

Pro tips

Slice bergamots as thinly as possible to ensure even cooking and proper gel formation during the two-hour simmer.
Use the cold-saucer doneness test rather than time alone; marmalade readiness varies with fruit water content and altitude.
Keep the sachet of seeds and pith submerged throughout simmering to maximize pectin release.
Sterilize jars before filling to prevent spoilage and ensure a proper seal as the marmalade cools.

Substitutions

Bergamots → Seville oranges (produces less floral flavor but similar texture)
Water → fresh bergamot juice (intensifies flavor if you have extra fruit)

Storage & make-ahead

Store sterilized jars in a cool, dark place for up to one year; refrigerate after opening.

Equipment

cheesecloth · kitchen string · sterilized glass jars · thermometer (optional, for monitoring simmer) · cold saucer (for doneness testing)

Common Questions

How do I know when bergamot marmalade is done?

Drop a small amount onto a cold saucer from the fridge. If it solidifies and doesn't slip when tilted, it's ready. This takes approximately two hours of gentle simmering.

Why do you add seeds and pith in a cheesecloth sachet?

Bergamot seeds and pith contain natural pectin, which helps the marmalade thicken and set without added gelling agents.

Can I use regular oranges instead of bergamots?

Regular oranges will work but produce a different flavor profile. Bergamots have a distinctive floral, slightly bitter taste that defines authentic bergamot marmalade.