- Wash and peel clementines, reserving peel from three clementines. Set aside reserved peel and cut all clementines, first in half and then quarter halves. Put clementine pieces in a large non-aluminum pot. Do not use an aluminum pan as it can react with citrus. A cast iron dutch oven is ideal.
- Peel both lemons reserving seeds. Cut lemon same as clementines and add diced lemon flesh to pot with clementines. Dice reserved clementine peel into small (1/4-inch) pieces and add to the pot. Add sugar and water and turn stove on to medium-high.
While the fruit and water are heating up, add reserved lemon seeds to a cheesecloth bag with a tie or place seeds in a piece of cheesecloth that you can tie with kitchen twine. Drop it into the pot. Bring the fruit to a boil, turn heat back to simmer and cook for 60-75 minutes, stirring occasionally until water evaporates and preserves start to thicken. Remove cheesecloth with lemon seeds from pot. If you'd like a smoother consistency preserve, use an immersion blender to pulse the preserves and rind until desired consistency is achieved.
Preserves will gel more as they cool. It's crucial not to overcook preserves and keep a close eye on it during the last 10-20 minutes as they can burn easily.
- Transfer preserves to clean, sterile jars and store in the fridge up to 3 months.
Puree the rinds and clementine flesh with an emersion blender to create a bitter-sweet dream that's more like jam than marmalade.
Recipe developed for Dixie Crystals by Kelley Epstein @Mountain Mama Cooks.