Jam
Bergamot is thinly sliced with the peel on and boiled several times to reduce its bitterness, then slowly cooked with a small amount of sugar until thickened. The fiber in the peel and lower sugar content make this a popular breakfast preserve in Lebanese households mindful of heart health.
Blanch the thinly sliced bergamot in boiling water for 5 minutes and drain. Repeat this process 2 times to reduce the bitterness.
Place the blanched bergamot, fresh water, and granulated sugar in a pot and bring to a boil.
Cook over low heat for 25 minutes, stirring frequently, until the slices turn translucent and the syrup thickens.
Fill sterilized jars with the hot marmalade, turn them upside down, and let cool.
Discard the boiling water each time you blanch the bergamot; reusing the same water will prevent the bitterness from dissipating. Since this preserve is low in sugar, it is safer to store the jars in the refrigerator.
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