Steps

• Wash two clementines and grate their zest. Put the zest in a saucepan.
• Peel all the clementines and place all their segments in the saucepan. Add the sugar. Pour a little bit of water (about 1 cm).
• Place on the stove and cook the marmalade for about 35 minutes (reducing the heat when it boils).
• Meanwhile, in a pot of boiling water, boil the jar and its lid to sterilize them (about 10 minutes is enough). Place them on a clean cloth.
• Lightly mix the marmalade to avoid having large chunks. Pour it hot into the clean jar. Seal with the lid and turn the jar upside down. Leave it inverted until the next day. You can then store it in your cabinets for up to 1-2 years. Once you open the jar, keep it in the fridge for a maximum of 3 weeks.