Have a couple of lemons on hand, in case you need a bit more juice to get to the proper quantity. And the cooking time is approximate, simply because your stovetop will dictate how long this takes to cook. What you are looking for is tender skins and a caramelized color. You don’t want to cook the marmalade too long or it will turn to a lump when cool.
7about 1-1/2 pounds; 750gbergamotswashed, any green blossom ends removed, cut in half
3cups (600g)vanilla sugar
1-1/4cups (210ml)bergamot juice
5-1/4cups (1.325 liters)filtered water
Squeeze the juice from the bergamots, trying to get every drop out of them. Strain it if necessary, simply to discard the seeds.
Place the juice, the sugar, the water in a medium-sized, heavy bottomed saucepan.
Cut the skins of the bergamot, with the pith clinging to it, into small dice.
Prepare five 1 cup (250ml) canning jars by covering them with water in a large stockpot, bringing the water to a boil, and keep it hot.
Place the bergamot skins with the liquids and sugar, stir, and bring to a boil over high heat. Reduce the heat so the mixture is boiling slowly, about medium, and cook until the mixture has thickened, the skins have turned tender though not soft, and the skins have turned a light copper color, which will take about 1 hour and 10 minutes. Test the marmalade by putting a teaspoon full on on a small plate and putting it in the freezer for 2 minutes. If the marmalade is the thickness you like, remove it from the heat.
Immediately put the marmalade in the jars, and seal them according to the manufacturer’s instructions.