Sterilize your jam jars and lids, then place them on a clean cloth to drain.
Cut the 6 lemons in half and remove the seeds.
Cut the 4 lemons and 2 bergamots into very small pieces. Place them in a large stainless steel saucepan or jam pan.Squeeze the remaining 2 lemons and pour the juice with the lemon pieces.Pour in the water and cook for 30 minutes over low heat, stirring occasionally. Blend coarsely with a stand mixer or food mill, then add the sugar and cook for another 30 minutes.
As with homemade strawberry jam, to know if it is the right consistency, pour a good drop of jam on the top of a plate and tilt it, it should set quickly without falling off the plate.
Fill the jars with the hottest jam possible up to the last line of the thread. Screw on the caps and turn the jars upside down on the tea towel.
Wait until the jam is cold to turn the jars.
Remember to label your jars with the name of your jam and the date of manufacture, then store them in a cool place, away from light.