Clementine Preserve

20 clementines
2 lemons
3 cups sugar

Set a small saucer in freezer first thing. Organize self so to have 6 pint size hot sterilized canning jars and lids at the ready when jam is cooked. Also have a large pot or canning kettle close to the boil. Peel clementines. Reserve the peels from one or two clementines. Remove as much pith from fruit as possible without making yourself crazy. Break fruit up into segments and place half the segments in a large heavy bottomed non-reactive pot. Roughly chop other half of clementines, cutting each segment into 3 or 4 pieces. Place chopped fruit and any juices that may have collected into cooking pot. Mince reserved clementine peels and add to pot. Supreme lemons and add fruit to pot, discard peels and membranes. Stir in sugar. Set over medium heat and cook, stirring often to prevent scorching until fruit bubbles up, releases juices and thickens, about 75 minutes. It should darken in color slightly as it cooks. Watch jam carefully as you will get a visual sense of when it is at jelling point. To test readiness spoon a small amount of jam onto frozen saucer. Return saucer to freezer for about 5 minutes. If jam sets you are good to go. If jam spreads out over saucer - continue cooking. When ready - ladle hot jam into hot sterilized jars. Close lids. Submerge jars in boiling water (covered by a good inch) and boil filled jars 5 minutes. Carefully lift from kettle and allow to cool on metal rack. Jam is divine spooned onto buttered toast. We also like it over fresh ricotta or served along side some stinky cheese and nice salty charcuterie.