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1
Clean, chill and finely slice the clementines.
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2
Combine the clementines, sugar, and lemon juice in a heavy-bottomed pan.
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3
Bring the mixture to a simmer, then remove it from the heat, put it in a large bowl and place it, covered, into the fridge overnight.
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4
The next day, add about 1/4 cup of water (this isn't in the original recipe, but I like to do it), simmer the mixture again, and let it sit another night in the fridge.
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5
(Some reputable sources say this step isn't necessary and that you can go ahead and finish the marmalade on the second day, but I've continued to let it sit for a second night -- because it works, or maybe because I'm lazy, not sure which.
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6
).
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7
The following day (this is day two or three, depending on whether you include Step 3), put the mixture back into the heavy pot and add:.
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8
apple jelly kaffir lime syrup slivered almonds
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9
Bring the mixture to a boil, stirring gently.
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10
Skim if necessary.
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11
Boil at high temperature until the mixture reaches the jelling point (220F) -- about 5-10 minutes.
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12
Remove the mixture from the heat and stir in the almond extract.
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13
Ladle the hot mixture into sterilized half-pint jars and process.
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14
I left 1/4 inch head space and processed for ten minutes in a water bath canner.
