Bergamot lemon marmalade
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...
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Cooking tools:
- Preserving pan
- Mason jar
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Stove
- Colander
- Measuring cup
- Wooden spoon
- Ladle
- Saucer
Ingredients
- 1 kg Bergamot Lemons
- 1 1/2 l Water
- 900 g Granulated Sugar
- 150 g Honey
- 50 ml Gin optional)
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