Bergamot Marmalade

Name: Bergamot Marmalade Recipe (Meyer Lemon Substitute)
Ingredients: 8 bergamots (about 700g) or Meyer lemons (organic or unsprayed); 3 cups (600g) sugar; 4 cups (1L) water (plus more for blanching the bergamots); pinch of sea salt; optional: 2 teaspoons (kirsch or limoncello)

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Bergamot marmalade is a bright, bittersweet preserve made by slicing fresh bergamot oranges (or Meyer lemons), blanching them, then cooking with sugar and water until the mixture wrinkles on a cold plate. The standout trait is its delicate texture—achieved by hand-slicing thin and avoiding a food processor, which muddies the finished jam.

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From Davidlebovitz

Ingredients

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8 bergamots (about 700g) or Meyer lemons (organic or unsprayed)
3 cups (600g) sugar
4 cups (1L) water (plus more for blanching the bergamots)
pinch of sea salt
optional: 2 teaspoons (kirsch or limoncello)optional

5 Ingredients

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Instructions

1
Rinse and dry the bergamots, trim off the stem ends, then cut each in half and pluck out the seeds.
2
Slice the bergamots as thinly as possible. Tip: If you have trouble getting them very small, after slicing, you can use a chef’s knife to chop them to the right size. Don’t use a food processor, as that will make the marmalade muddy.
3
Put in a large pot, cover with water, and bring to a boil. Let boil for five minutes, then drain well.
4
Return the bergamots to the pot, add the sugar, 4 cups (1l) of water, and salt, and bring to a boil. Cook the bergamots, stirring occasionally, until the marmalade begins to set using the wrinkle test: turn the marmalade off and put a dab on a plate that’s been in the freezer then check it after five minutes; if it wrinkles when you nudge it, it’s done. If not, continue to cook, repeating this step, until it reaches the desired consistency.
5
Depending on the heat, the marmalade will take at least 30 minutes to reach this point, although if you’re used to making other jams, it will look slightly more liquid than others when done. You can also use a candy thermometer; the marmalade will be done when the temperature reaches around 218ºF (103ºC).
6
Once done, stir in the liqueur, if using, then ladle into clean jars and twist on the lids. Once cool, store in the refrigerator, where they’ll keep for at least six months.

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Tips & Notes

Pro tips

Blanch the sliced bergamots first (boil for five minutes, then drain) to soften the rind and reduce bitterness before adding sugar.
Slice by hand as thin as possible; if slices are too thick, use a chef's knife to chop to the right size post-slicing.
Don't rely on appearance alone—the marmalade will look slightly more liquid than other jams when done. Use the wrinkle test or candy thermometer (218°F / 103°C) to verify doneness.
Use organic or unsprayed fruit to avoid pesticide residue, since you're using the entire peel.

Substitutions

Bergamots → Meyer lemons or other sweet lemons (milder, less bitter flavor)
Bergamots → regular lemons (more tart result)
Kirsch or limoncello → omit entirely (marmalade sets without it)

Storage & make-ahead

Store cooled jars in the refrigerator for at least six months. No reheating needed; serve directly from the jar.

Equipment

candy thermometer (optional, for precise doneness check) · large pot

Common Questions

Can I use regular lemons instead of bergamots?

Yes. Regular lemons work as a substitute, though they'll produce a more tart marmalade. Meyer lemons are the closest match if bergamots or sweet lemons are unavailable.

How do I know when the marmalade is done?

Use the wrinkle test: place a dab of marmalade on a frozen plate, cool for five minutes, then nudge it with your finger. If it wrinkles, it's set. Alternatively, use a candy thermometer—marmalade is done at 218°F (103°C). Expect at least 30 minutes of cooking time.

Why shouldn't I use a food processor to slice the bergamots?

A food processor over-processes the fruit and creates a muddy texture in the finished marmalade. Hand-slice as thin as possible, or chop with a chef's knife after slicing for better texture and clarity.