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1
Scrub & rinse clementines, place in water in a large soup pot (NOT aluminum).
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2
Squeeze lemon - reserve juice. Bundle the lemon seeds with cheesecloth and tie it off. Add bundle of seeds and the halved lemon to pot.
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3
Cover the pot and simmer for 2-3 hours until fruit is soft.
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4
Remove pot from heat, cool overnight; discard bundle of lemon seeds, do not strain liquid.
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5
Scoop fruit out of the liquid into a large bowl. Halve the clementines, scoop pulp and seeds (if any) into a strainer set over the pot that was used to boil the fruit. Save all peels. Rub pulp through strainer.
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6
Add sugar and lemon juice to pot. Heat gently, stirring until sugar dissolves, then boil for a few minutes.
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7
Meanwhile, finely slice clementine peel then stir into boiling sugar-lemon syrup. Continue boiling until marmalade reaches setting point (220*F at sea level) then remove pot from heat, skim foam, and let pot sit for 10-15 minutes to distribute peel evenly.
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8
Fill hot, sterilized jars; seal with two-part lids; process in boiling-water bath for 15 minutes (sea level).
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9
Label jars; store in cool, dark place.
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10
SUGGESTION: Use small decorative jars and make Gift Baskets (along with other kitchen preserves or mixes).
