Bergamotta di Reggio Calabria

Method

Wash the bergamot oranges thoroughly under cold running water and pat dry. Using a sharp knife, cut the oranges into thin slices, removing any large pips as you work. Place the sugar and water in a large, heavy-bottomed pan and bring to a boil, stirring until the sugar dissolves completely. Add the sliced bergamots, lemon juice and sea salt, then reduce the heat and simmer gently for approximately 45 minutes to 1 hour, stirring occasionally, until the mixture reaches setting point (when a small amount wrinkled on a cold plate). Skim any foam from the surface and allow to cool slightly before potting into sterilised jars. Seal whilst still warm and store in a cool, dark place.