Wash the bergamots thoroughly and then using a fine grater grate their peel all around. I didn't want them to lose their color all that much so I used a fine cheese grater (and since that would leave more of the peel intact I passed them with water one extra time so that they wouldn't be bitter). You can also use the same grater that you use for carrots, for example.

Cut off the bottom and the top of the bergamot as much as is needed for the peel to be clean.

Using the tip of the knife score the pith so that the peel is removed much more easily without breaking.

Using a knife score the rest of the fruit all around as you would peel an orange, vertically into 5 pieces (4 if the bergamot is small). You can also cut it sideways so that the pieces of the peel that you are left with have a treapeze shape and the top side is smaller than the bottom one.

Roll each piece tight and secure them with a toothpick. If you cut them into trapezes or triangles start by rolling the wide side and secure the narrow one with the toothpick, making it look like a croissant. You can roll them after you boil them for a few minutes. As soon as you roll them, set them aside in a large bowl with cold water.

Place a pot over heat (if you haven't already) and boil some water. When it boils add the bergamots and boil them for 20 minutes. They will float in the water so it is a good idea to place an upturned plate in the pot over them.Remove them with a sifter ladle, place them in another pot with boiling water and let them boil for an additional 15 minutes. The water will still be yellow.Remove them with a sifter ladle, place them in a pot with tepid water and set them aside for the next day. Discard the yellow water that they have boiled in.(If you haven't grated the peel deep enough, repeat the boiling process in clean water for another 25 minutes.

Remove the toothpicks from the bergamots on the followind day.Place the sugar and water of the recipe in a pot and bring to the boil.After 10 minutes add the juice of a lemon(the glucose syrup if you like so that the sweet is more shiny) and the bergamots and let them boil well for 30 minutes and foam.

Skim off the foam with a ladle. There shouldn't be any foam both for aesthetic reasons and so that the spoon sweet doesn't crystallize easily.

The sweet starts to thicken and you can see that in the syrup that drips from a spoon drop by drop.

Turn off the heat and set the pot aside for about 2 hours to absorb all the liquids (water from the boiling). Then have it boil for an additional 15 minutes, if it foams skim off the foam once more and let it cool. Store in jars.