- The day before, cut the small yellow lemons and lemons into thin slices and put them in a bowl. Pour the sugar. Leave to macerate one night without stirring.
- Then place the fruit mixture in the jam bowl and cook 45 min at a boil.
- Chop the finely mint bouquet and add it to the lemon jam at the end of cooking before putting pots. Stir everything well.
- 10 min before the end of cooking this citrus jam, plunge the empty pots into a large saucepan of boiling water for 5 min. Drain and dry them. Fill the pots with the still hot jam. Close them and put them immediately upside down 1 min then put them back to the place to let them cool.
Extract from the homemade book "Bocals, compotes and jams" from Hachette Cuisine editions
Photographer: Philippe Vaurès-Santamaria
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