In a heavy based saucepan, dissolve the sugar in the water over a low heat. Add the lemon juice and bring to the boil. Add the clementines and boil until their skins are translucent and the syrup is thickened but not tacky. This should take approximately 2 hours. Skim any foam off the surface during cooking. Pack the clementines into hot, dry, sterilized jars. Cover with syrup and seal immediately.
Makes: Fills 3 x 500ml preserving jars.
Tip: Stir in 5 pumps of NoMU Vanilla Paste for an added dimension.
