MAKING WEDGWOOD EARL GREY MARMALADE
Bergamot oil is a key and signature ingredient in Earl Grey teas. I am using Wedgwood Earl Grey teabags because of its very deep bergamot fragrance. Bergamot comes from the same family as the lime family and grows in Mediteranean countries like Spain and Italy . Though the pulp is not eaten, the peel is full of aromatic oil that is commonly used in perfumes, cakes, sweets among others.
4 Wedgwood Earl Grey teabags
4 big oranges (skin peeled and julienne or cut to thin strips)
1 cup preserving sugar
Optional: a shot of Earl Grey Forest Gin (read our blog on Forest Gin)
1) Put 3 teabags into teapot to brew a good, rich Earl Grey brew.
2) Juice oranges into sauce pot and heat till boil.
3) Put cut orange peel into sauce pan. Simmer for about an hour. Stir to make sure the mixture doesn’t burn.
4) Put in some Earl Grey brew. Don’t use the full pot but enough for the peels to swim comfortably in pot.
5) Boil the mixture down and simmer for about 1 hour till the peel is not too soft nor too hard.
6) Add another teabag into mixture and keeps stirring.
7) Add a dash of Earl Grey Forest Gin and stir.