Prep. time: 20 minutes
Macerating: 24 to 48 hours
Cooking time: 2 hours

Recipe from Jean-Claude and Nicole Bineau of Maison Herbin, in Menton, the sunniest town on the Côte d'Azur. Many tropical species and citrus fruits, the symbol of the town, flourish here. In February, the Lemon Festival uses more than 100 tonnes of citrus fruits, decorating structures installed in the gardens and the floats in the closing procession of the festival (Jardin Biovès).

1. Wash the lemons well and slice them thinly; remove the seeds.
2. Macerate for 1 to 2 days, changing the water.
3. Drain. Bring to a boil, remove from the heat and drain.
4. Dissolve the granulated sugar in some water and boil for a few minutes.
5. Add the fruit mixture and cook until the jam reaches the proper consistency.
6. Skim the surface and pack into jars.
7. Don't forget to label your jars with the date.