1 kilo bergamot
1 kilo sugar
3 tablespoons lemon juice
2 pieces lemon rind


Wash and carefully peel the bergamots. Cut their pulp into pieces and let them boil in a pot with some lemon peels. Boil over low heat for about 20 minutes and stir constantly.
Then, add sugar and continue boiling skimming the froth rising on the surface.
When the marmalade starts thickening, add the lemon juice, stir well and continue boiling for another 10 minutes. Let the marmalade cool, pour into airtight glass jars and seal well.
Keep the marmalade in a cool place or the fridge for up to 8 months.