If you’re lucky enough to come across bergamots, this recipe is a lovely way of preserving their sunshine in the depths of winter and will bring great cheer to your toast on darker mornings.
Makes about 7-8 x 200g jars
1kg bergamots
250g lemons
1.125 kg caster sugar
1 tsp vanilla bean paste
1 Wash and cut the bergamots and lemons into eighths. Place in a large pan and cover with 2 ltrs of water. Place over a medium high heat and simmer for 45 mins, stirring regularly. The fruit should be completely softened and falling apart.
2 Place a colander over a large bowl and line it with a tea towel or muslin. Pour over the boiled fruits and strain. Gather the edges of the fabric and tie tightly together, then hang the parcel over the colander and bowl and leave to strain overnight. Don’t be tempted to squeeze it to speed up the process as you’ll end up with a cloudy jelly.
3 Measure the strained liquid into a pan – you should have roughly 500ml but don’t worry if it’s a little more or less. Top up with water until you have 2 ltrs of liquid overall.
4 Return the pan to a medium heat and once the liquid is boiling, add the sugar. Stir to dissolve.
5 Bring the mixture back to a simmer and monitor the temperature, stirring regularly. Begin testing once the mix reaches 104C.
6 Dollop a small spoonful of the jelly onto a chilled plate and pop into the freezer for 2 mins. Remove and run your finger through the middle of the jelly – if the surface wrinkles and holds its shape, it’s reached setting point. If the jelly remains liquid and runs back to the centre where your finger has run through the middle, return it to the heat and continue cooking.
7 Repeat the wrinkle test, using clean chilled saucers every time, until the jelly passes the test. Keep stirring the jelly regularly to avoid it catching on the base of the pan. I find that sometimes you need to cook this jelly until it reaches 110C, so do be patient and repeat the test regularly until you achieve the result you are looking for.
8 Once the jelly has passed the wrinkle test, remove the pan from the heat and stir in the vanilla paste, then begin transferring it to sterilised jars using a funnel. Seal with the lids immediately. Leave to sit until cool enough to handle, then make sure the lids are on as tightly as possible and wipe away any sticky spots. Label and store somewhere cool and dry for up to 6 months.
This recipe is taken from Winter in the Highlands by Flora Shedden (Quadrille) and you can find a longer extract in our feature Cold Hands, Warm Heart, in our January issue, including recipes for a Cranberry Shrub, Prune & Pecan Porridge, Onion Soup and Leek Dauphinoise. The issue is in shops now.
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