
This zesty and fragrant jam brings sunshine to your breakfast table. The blend of yellow lemons and bergamots creates a one-of-a-kind flavor that'll wake up your taste buds first thing in the morning.
I make this jam every winter when bergamots are available. The smell fills my whole house and takes me back to the jams my grandma used to cook in her kitchen in Provence.
Ingredients
- 4 organic yellow lemons: for their juice and untreated zest
- 2 organic bergamots: adding their special delicate flavor
- 2 extra lemons: for fresh juice that boosts tanginess
- 600 ml water: for the right jam thickness
- 600 g crystal sugar: needed for keeping and balanced taste
Step-by-Step Guide
- Getting jars ready:
- Clean your jars and lids thoroughly by boiling them for 10 minutes or running them through a dishwasher at high heat. Then put them on a clean towel to dry and cool a bit.
- Fixing up the citrus:
- Cut all lemons and bergamots in half. Gently take out any seeds that might make your jam bitter. Then chop the fruits into tiny bits to help them cook faster and release all their flavors.
- First cooking round:
- Put all citrus pieces in a big stainless steel pot or jam pan. Squeeze the two extra lemons and add their juice to the pot. Pour in water and cook on low heat for 30 minutes, stirring now and then so the fruit doesn't stick to the bottom.
- Blending and adding sugar:
- Roughly blend the mix with a stick blender or push it through a food mill depending on how chunky you want it. Then add sugar and keep cooking for another 30 minutes, stirring often so the sugar melts completely.
- Checking if it's done:
- To see if your jam has the right thickness, drop a bit on a cold plate and tilt it. The jam is ready when it quickly sets without running. If it's still too runny, cook it a few more minutes.
- Filling the jars:
- Pour the hot jam into warm jars up to the last thread of the jar rim. Seal tight with lids then flip the jars upside down right away on the towel to create an airtight seal.
Bergamot is my favorite part of this recipe. Its flowery scent turns plain lemon jam into something fancy. The first time I added bergamots, my whole family was amazed by how many different flavors they could taste.

Storage
This jam stays good for 12 months in a cool, dry place away from light. After opening, keep it in the fridge and eat within 3 weeks. Always use a clean spoon when taking jam out to avoid any germs getting in.
Swap Ideas
Can't find bergamots? Try limes or bitter oranges instead. The taste will be different but still yummy. For more scent, add a drop of food-grade bergamot essential oil at the end of cooking.
Serving Ideas
Spread this jam on whole grain bread or slightly warm brioche. It goes really well with fresh cheese like ricotta or plain yogurt. For a fancy dessert, use it to fill a shortbread tart base topped with a light custard cream.
Frequently Asked Questions
- → How do you sterilize jars beforehand?
Boil your jars in water for 10 minutes, then air-dry them on a clean towel.
- → Can other types of lemons be used?
Yes, you can swap regular lemons for limes or yuzu, but it will slightly change the flavor.
- → How do you check if the jam’s ready?
Put a drop on a plate and tilt it. If it doesn’t run, it’s good to go.
- → How long does the jam stay fresh?
If jars are sterilized and stored in a dark place, your jam can last for several months.
- → Can I use less sugar in this?
Sugar helps preserve the jam, but you can slightly reduce it, keeping in mind it may alter texture and shelf life.