Recipe By Pam 'The Jam' Corbin
The bergamot lemon, with its smoky fragrance and bright acidity, becomes a marmalade with attitude and style. Available in January and February, these small, roundish fruits are identifiable by their deep yellow skins with a small protrusion at one end. A slice of bergamot lemon is rather good in a G & T too – and I’ve added gin as an optional extra ingredient. The botanicals of gin bring a bright, clean fragrance to any marmalade, and especially suit this one.
This recipe will make 6 x 300ml jars.
Pam “the jam” Corbin kindly allowed us to use this recipe from her most recent book. I’ve tried it as is and with half bergamots/half lemons. Next time I thought I might try adding a couple of Earl Grey teabags somewhere en route.
Plunge the lemons into a pan of boiling water for 2-3 minutes. – this will diminish any unpalatable bitterness in the peel. Remove from the heat, drain and set aside to cool. Using a sharp knife, top and tail the lemons, then halve and quarter them lengthways, trimming away any coarse fibres at the core and removing any pips you come across. Finely cut the fruit into 2-3mm slices. Place in a bowl with the measured water, cover and leave in a cool place for 24 hours.
The next day, turn the contents into a large heavy-based pan or preserving pan. Cover and poach over a gentle heat for up to 1½ hours, or until the peel is soft and will break when gently pulled. Meanwhile, sterilise your jars and lids and chill a couple of saucers, ready to test for setting point.
Add the sugar to the pan, a third at a time, stirring each time until it has completely dissolved, then add the honey and bring the mixture to a fast boil for 12-15 minutes, or until the setting point is reached.
(The setting point is 105ﹾC or when a spoonful on a chilled saucer, cooled, forms a skin that crinkles when pushed with your finger).
Remove the pan from the heat and stir in the gin (if using). Rest for five minutes to allow the peels to distribute evenly. Fill the jars to the brim and lid immediately. Invert each jar for a minute or so to make sure the lid is sterilised, then turn the right way up and leave to cool.
Ingredients
Directions
Plunge the lemons into a pan of boiling water for 2-3 minutes. – this will diminish any unpalatable bitterness in the peel. Remove from the heat, drain and set aside to cool. Using a sharp knife, top and tail the lemons, then halve and quarter them lengthways, trimming away any coarse fibres at the core and removing any pips you come across. Finely cut the fruit into 2-3mm slices. Place in a bowl with the measured water, cover and leave in a cool place for 24 hours.
The next day, turn the contents into a large heavy-based pan or preserving pan. Cover and poach over a gentle heat for up to 1½ hours, or until the peel is soft and will break when gently pulled. Meanwhile, sterilise your jars and lids and chill a couple of saucers, ready to test for setting point.
Add the sugar to the pan, a third at a time, stirring each time until it has completely dissolved, then add the honey and bring the mixture to a fast boil for 12-15 minutes, or until the setting point is reached.
(The setting point is 105ﹾC or when a spoonful on a chilled saucer, cooled, forms a skin that crinkles when pushed with your finger).
Remove the pan from the heat and stir in the gin (if using). Rest for five minutes to allow the peels to distribute evenly. Fill the jars to the brim and lid immediately. Invert each jar for a minute or so to make sure the lid is sterilised, then turn the right way up and leave to cool.