Step 1

Whether you are using organic fruit or not, wash the clementines very well before using them.

Step 2

Cut each clementine in half, then slice the into very thin slices. You'll need your sharpest knife for this.

Step 3

Add the slices to the water along with the sugar in a large pot or dutch oven. (Use only stainless steel or ceramic lined pots. The acid in the citrus fruit will react with aluminum.)

Step 4

Slowly bring the mixture to a slow boil, ensuring that the sugar is fully dissolved, then remove from the heat and cover the pot.

Step 5

Leave the mixture in the pot at room temperature overnight.

Step 6

Next day, slowly bring the pot to a slow rolling boil for about 2 hours, stirring occasionally.

Step 7

After 2 hours, increase the heat to about medium and begin to take the temperature of the marmalade. You want to take the mixture to between 220 and 225 degrees F on a candy thermometer. This is the temperature needed for the pectin to set.

Step 8

Remove the marmalade from the heat and let it cool before adding it to sterilized mason jars and processing in a water bath to ensure a good seal on the jars as instructed by the bottle manufacturer.

Step 9

Store in a cool dark place.