Bergamot Jam

Name: Bergamot Jam
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 850g Bergamot; 600g crystal sugar; Some water

by Food·Color

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

The more I got here, the more I felt that I had a hard job for myself.
I have made candied bergamot and it feels very good. It was the bergamot season again, and suddenly I wanted to make it into jam, and I greedily asked for three more. In the imagination, it should be mashed bergamot, and then boiled on a small fire, boiled until the sky grows old, the pectin dissolves into a viscous shape, everything is fine.
However, when you are really getting ready, you find that it takes patience to accompany you to grow old, and patience is already exhausted in the mooncakes. So, I quickly changed my mind, removed the excess water from the fire, and transferred it to a water-proof electric saucepan, letting the saucepan slowly steam and stew. After two or three hours, pour the fragrant paste into the pot and boil it over a medium-to-small heat to a sticky pile of mud that does not flow easily. The effect seems to be the same. . .

Ingredients

850g Bergamot
600g Crystal Sugar

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Some Water

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Bergamot Jam

1. Ingredients: 850 grams of bergamot, 600 grams of rock sugar, appropriate amount of water

2. Wash and diced bergamot

3. Put it in a food processor and add an appropriate amount of water.

4. Activate the vegetable and fruit function.

5. Beat into a fine mud.

6. Pour into the pot,

7. Add appropriate amount of water and rock sugar.

8. Bring to the fire, simmer on medium heat until the rock sugar melts and the moisture decreases.

9. Pour into the electric saucepan.

10. Stew in water for about 2 hours.

11. The fruit puree melts,

12. Pour back into the saucepan.

13. Bring to a boil on high heat, then turn to low heat and keep stirring and simmer.

14. The moisture is completely dry. Turn off the fire.

15. After cooling, put it into a container, airtight refrigerate or freeze storage.

Tips:
Without using an electric saucepan, it can be boiled in a saucepan until the puree is melted and pectin is precipitated.
The finished jam should be eaten as soon as possible to avoid spoilage. Long-term storage needs to be refrigerated or frozen.