Bergamot Spoon Sweet

Bergamot Spoon Sweet
The interior of the bergamot fruit is not eaten raw, but made spoon sweet and marmalade. The peel can be made a spoon sweet from the finest and aromatic sweets. The aroma of bergamot is unique and intense and is used in a huge variety of teas, with most famous the tea Earl Grey. Its essential oils are used in perfumery and cosmetics.
The sweets are easy to prepare, but time consuming. So what we need for this sweet is patience, time and … sugar.
The success of this sweet lies in beautiful coasting, its transparency and the brightness that make it attractive. Pick the most fragrant bergamot in the market, follow the process step by step and you will have a wonderful aromatic spoon sweet luxury, closed in your most transparent jar!
work: 2h:00′ time: 3 days medium:

Bergamot Spoon Sweet Bergamot Spoon Sweet

Ingredients (60 pieces/ 6 medium jars)

  • 2.5 kg (5.5 lbs) Bergamot
  • 1900 g (4.2 lbs) sugar
  • 750 g (1.7 lbs) water
  • ½ lemon, juice
  • toothpicks
Wash the bergamot and slightly rub their skin on fine grater. You scribe or cut them vertically into three or four, depending on their size. Remove the pith and you roll tight each peel.
Fasten at the edge with one or two toothpicks. Collect all in a bowl.
The weigh of rolls should be 1 kg (2.2 lbs) net weight.
In large saucepan pour a lot of water, and place over high heat to boil. When the water boils, add the bergamot rolls to cook for 5'-7', from the moment the water restarts to boil again.
Careful to push, with skimmer, the rolls downward, which tend to float.
With a ladle remove the rolls from the pan and put them into a large bowl full of fresh water. Leave them for two hours and then change the water once more.
Taste though and if they are sweeten, drain. Otherwise, change them for the third time in fresh water.
You leave them in colander overnight to drain the water the boiled in.
The next day add to pot 750g (1.7 lbs) water and the sugar. Stir to dissolve the syrup and boil over high heat, adding the precooked rolls. Boil until syrup thickens. Remove from heat and let stand in the syrup for 24 hours.
The next day boil again, making sure to remove the foam thoroughly. Do not stir, just move the pot from the handles if needed. Add the juice of half a lemon. Remove from heat, carefully remove the toothpicks and fill sterilized jars☆.
Bergamot Spoon Sweet

Μερικά μυστικά ακόμα…

  • To sterilize the jars☆, which will welcome the sweet, boiled in pure water for 30 minutes with their lids. You fill them hot, with hot sweet and turn them upside down to cool.
  • If syrup falls on the rim of the jar, dip in sterile water the edge of a clean towel and wipe.
  • Citrus sweets should be boiled again after a few hours, they tend to shed their water.
  • To make sure that the syrup has finished there are many ways. The simplest is to drip a drop of cold syrup on your thumb nail and let it stay there without stretching.
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