Bergamot Jam
Overview
The later I got, the more I felt like I had found a hard job for myself. I once made candied bergamot and it felt really good. It's bergamot season again, and I suddenly wanted to make jam from it, and I was extremely greedy and ordered three of them. In the imagination, it should be to beat the bergamot into a puree, and then boil it over a low fire until it gets old and the pectin dissolves into a viscous form, that is, everything is fine. However, when you really get through it, you realize that growing old with you requires so much patience, and your patience has long been exhausted in the mooncakes. So, I quickly changed my mind, used high heat to remove the excess water, transferred it to a water-proof electric stew pot, and let the stew pot slowly steam and stew. After two or three hours, pour the fragrant paste into the pot and simmer over medium-low heat until it becomes a thick, sticky mud that is not easy to flow. The effect seems to be the same. . .
Tags
Ingredients
Steps
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Ingredients: 850 grams of bergamot, 600 grams of rock sugar, appropriate amount of water
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Wash and dice bergamot
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Put it into a food processor and add appropriate amount of water.
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Activate the fruit and vegetable function.
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Beat into a fine paste.
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Pour into the pot,
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Add appropriate amount of water and rock sugar.
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Put on the fire and cook over medium heat until the rock sugar melts and the water content is reduced.
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Pour into electric saucepan.
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Simmer over water for about 2 hours.
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The fruit puree is rotten and melted,
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Return to saucepan.
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Bring to a boil over high heat, then turn to low heat and continue stirring.
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The moisture dries completely. Turn off the heat.
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After cooling, put into a container, seal and refrigerate or freeze.
