Bergamot sweet lemon marmalade is a luxurious, aromatic spread that transforms your morning toast into a gourmet experience. If you love unique citrus flavors, this recipe is a must-try. For more delightful breakfast spreads, check out our Homemade Strawberry Jam or this classic Easy Homemade Apple Butter. Whether you use rare bergamots or common Meyer lemons, this guide ensures perfect results.
Bergamot is not something one sees every day in the supermarket or even the greengrocer. But in mid-winter, depending on where you live, you might get lucky and come across some, as I did recently in Paris. But that’s okay, this bergamot sweet lemon marmalade recipe can be made with other kinds of lemons, especially “sweet” lemons such as Meyer lemons. If you enjoy citrus preserves, you might also like our Zesty Lemon Curd Recipe.
Table of Contents
- What is Bergamot?
- Ingredients for Marmalade
- How to Make Bergamot Marmalade
- Tips for Perfect Marmalade
- Frequently Asked Questions
What is Bergamot?
There is conflicting information about what exactly bergamot is, but it is definitely a member of the citrus family. Most believe it to be a relative of the bitter orange, which may have mated with lemons at some point in its dark past. The oil in the peel is famously used to flavor Earl Grey tea. In France, many people are familiar with bergamot as it is used to make the mild-flavored Nancy Bergamot hard candies from the Lorraine region. For another unique fruit preserve, try our Spiced Plum Jam Recipe.
Ingredients for Bergamot Sweet Lemon Marmalade
When purchasing citrus for making jam, be sure to choose fruit that is organic or has not been sprayed with pesticides. Since you’re eating the whole fruit, including the peel, it’s best to make sure the fruit isn’t sprayed with anything that might make you uncomfortable. You want your bergamot sweet lemon marmalade to be something you’ll be happy to eat!
- Bergamot or Meyer Lemons: 8 fruits (about 700g). Organic or unsprayed is best. If you can’t find bergamot, Meyer lemons are the perfect substitute for this marmalade.
- Sugar: 3 cups (600g). White granulated sugar works best to let the citrus flavor shine.
- Water: 4 cups (1L) for cooking, plus more for blanching.
- Sea Salt: A handful to balance the sweetness.
- Optional Liqueur: 2 teaspoons of cherry wine or limoncello for an extra layer of flavor.
If you enjoy experimenting with flavors, consider adding a splash of vanilla to our Homemade Vanilla Extract for other baking projects.
How to Make Bergamot Sweet Lemon Marmalade
Making bergamot sweet lemon marmalade is a straightforward process that requires patience but yields incredible results. Follow these steps carefully.
- Prepare the Fruit: Rinse and dry the bergamot (or lemons). Trim off the stem ends, then cut the fruit in half and pull out the seeds. Reserve the seeds if you want to use them for natural pectin, though this recipe relies on cooking time.
- Slice Thinly: Slice the bergamot as thinly as possible. Tip: If you have trouble cutting them very small, you can use a chef’s knife to chop them further after slicing. Do not use a food processor as this will make the bergamot sweet lemon marmalade cloudy and mushy.
- Blanch the Peels: Place the slices in a large pot, cover with water, and bring to a boil. Cook for five minutes, then drain. This step removes excess bitterness from the pith.
- Cook the Marmalade: Return the blanched bergamot to the pot. Add the sugar, 4 cups (1L) of fresh water, and salt. Bring to a boil, then reduce heat to a simmer. Cook the mixture, stirring occasionally, until the jam begins to set.
- Test for Set: Use the wrinkle test: place a small dab of jam on a plate that has been chilled in the refrigerator. Check after five minutes; if it wrinkles when you nudge it with your finger, it’s done. If not, continue cooking and repeat this step. For more canning tips, see our guide on Canning Safety Tips.
- Final Touches: Depending on the heat, the jam will take at least 30 minutes to reach this point. It may look a little runnier than other jams when hot. You can also use a candy thermometer; the marmalade is done when the temperature reaches around 218°F (103°C).
- Jar and Store: When done, stir in the liqueur (if using). Ladle the hot bergamot sweet lemon marmalade into clean, sterilized jars and screw on the lids. Once cooled, store in the refrigerator.
Tips for Success
Some people are put off by the price of organic produce, and yes, I pay a little more when I shop at the organic stalls at the market. But the whole bag of fruit I bought to make this bergamot sweet lemon marmalade was less than 6 euros ($6 USD), and I picked the lovely fruit out of the bag and ended up with two lovely jars of jam when I got home.
Due to the longer cooking time, the color of the lemons will be concentrated and won’t be as sunny as fresh fruit, but that’s okay. The flavor will come through, especially when spread on your favorite toast for breakfast the next morning. I used some grainy bread I bought at Chamberlain Bakery in Paris. For a complete brunch idea, serve with our Fluffy Buttermilk Pancakes.
Frequently Asked Questions
Can I use regular lemons instead of bergamot?
Yes, you can use regular lemons, but they are more tart. For a closer match to the floral notes of bergamot, Meyer lemons are the best substitute for bergamot sweet lemon marmalade. You may need to adjust the sugar slightly if using very sour lemons.
How long does bergamot marmalade last?
Once opened, store the marmalade in the refrigerator where it will keep for at least six months. If you process the jars in a water bath canner properly, unopened jars can last up to a year in a cool, dark place. Check out our Guide on Storing Jams for more details.
Why is my marmalade bitter?
Bitterness usually comes from the white pith. Blanching the peels (boiling and draining) helps remove this bitterness. Also, ensure you remove as many seeds as possible before cooking, as they can release bitter compounds.
Can I reduce the sugar in this recipe?
Sugar acts as a preservative and helps the jam set. Reducing it significantly may result in a runnier marmalade that spoils faster. It is not recommended to reduce sugar by more than 10-15% without adding commercial pectin.
As mentioned, you may not be able to find bergamot, but if you have lemons, don’t make lemonade – make bergamot sweet lemon marmalade! For more inspiration on citrus uses, visit Allrecipes.