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sylviam4.3/5
(6reviews)
· 🍳 11 made it
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10.5 oz (300 g) of sugar (approximately) and 1 packet of vanilla sugar
2 drops of bergamot essential oil
Step-by-step recipe
Melt your candies in water to make a syrup Press the juice from 3 oranges and 2 lemons, pour them into the syrup Incorporate the sugar, and cook on low heat; (approximately 30 minutes) When you feel the jelly starting to set, add the remaining orange and lemon cut into thin slices and let them candyfy in the jelly for about 1/4 hour. Let cool and add the bergamot essential oil (2 drops no more and never while hot) Pour into previously sterilized jars, close and flip the jars until completely cooled.
You enjoyed this recipe of my golden citrus jam?
Discover other recipes of suggar, or browse the desserts category. This dish pairs well with Gewurztraminer and Jurançon.
My Golden Citrus Jam4.3/5
(6reviews)
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My Golden Citrus Jam
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