Bergamot is sliced with its peel on and boiled a few times to remove the bitterness, then simmered slowly with reduced sugar until thickened. The fibre in the peel and the lower sugar content make it a beloved heart-conscious breakfast spread on Lebanese tables.
Boil the thinly sliced bergamot in boiling water for 5 minutes and drain, repeating this twice to remove the bitterness.
Combine the boiled bergamot with fresh water and the sugar in a pot and bring to the boil.
Simmer over low heat, stirring often, for 25 minutes until the slices turn translucent and the syrup thickens.
Fill sterile jars with the hot preserve and cool them upside down.
Discard the boiling water each time; reusing the same water stops the bitterness from fully leaving. Since it is low in sugar, keeping the jars in the fridge is safer.
Out of season for bergamot, grapefruit peel makes a similar preserve, but since it is more bitter, repeating the boiling step one more time is needed.
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