Lemon bergamot jam (Print Version)

# Ingredients:

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01 - 600 g granulated sugar
02 - 4 organic lemons
03 - 600 ml water
04 - 2 organic bergamots
05 - Juice from 2 lemons

# Instructions:

01 - Clean your jars and lids by sterilizing them, then place on a clean towel to dry off completely.
02 - Take all 6 lemons, cut them in half, and pop out the seeds.
03 - Finely chop the 4 lemons and both bergamots, then toss them all into a big stainless steel pot or a jam pan.
04 - Squeeze the juice from the other 2 lemons and pour it over the chopped citrus.
05 - Pour in the water and let it cook for half an hour on low heat, giving it a stir every once in a while.
06 - Blend it lightly using an immersion blender or a food mill, stir in the sugar, and let it cook for another 30 minutes.
07 - Put a drop of the jam on a tilted plate to test the texture—if it quickly firms up, it's good to go.
08 - Pour the hot jam into the clean jars all the way to the screw-thread line, seal tightly, and turn the jars upside-down onto the towel.
09 - Once cooled, flip the jars upright. Label them with the name and date, and store them in a cool, dark place.

# Notes:

01 - Always go for organic lemons and bergamots to avoid any pesticide residues in your jam.

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