1. Divide the clementines into two equal parts; peel and cut the first part into four pieces.
2. Cut the second part into segments without peeling, keeping the peel on.
3. In a copper pot, mix the water, lemon cut in half, and sugar. Bring to a boil until it reaches 125°C.
4. Add the clementines to the syrup and let it cook for 18 to 20 minutes, stirring frequently.
5. Fill the jars with the jam, close the lids, and turn them over for 2 minutes before placing them in a cool place.
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