There are not many ingredients in this jam, but those, taste all carefully – therefore it is a little taste bomb, which can be used only on a piece of good bread – or ostemarmelade.
4 bergamotter – ca 350 gr
350 gram rå rørsukker
fresh chili to taste – i.e.. Aji Pineapple eller citronchili
½ dl Cointreau
maybe some. Sodium benzoate
Vask bergamotterne og skær dem i 8 både ‘på langs’.
Sharpen your best knife and cut the boats into very thin slices. Deseed underway.
Remove stem and seeds from chillies and finthak them.
Come Berga motte, chilli and sugar in a small saucepan and bring it quietly to a boil. Lad det småkoge uden låg i ca 40 minutter. Stir lightly in the way a few times. Season with any. more chili and sugar during cooking. Along the way, the way fish the cores as you possibly. missed. They are easy to catch in the surface.
Tag gryden af varmen og lad den stå 5 minutter før Cointreau’en røres i. If you are using Atamon, then add a little according to directions on package.
Getting clean, scalded and optionally. spirits- or Atamonskyllede glass, which immediately closed and just turned a walk upside down and back again.
Bergamottemarmelade is a spicy and bitter case, as you have to have a taste for. If you're the slightly bitter, it is a magnificent jam is rapidly becoming one of the favorites.
I eat it in thin layers and therefore seems that one can turn up the chili. Copy. 8 Aji Pineapple til denne portion finder jeg passende. So you can still taste it all, but the chili is very clear ift. so many other jams.
Of course you can easily use a different kind of spirits – or orange juice or water in place of. If you use something without alcohol, then came in from the start and let it boil.