In a heavy saucepan, combine Clementine peel and cold water. Bring to a simmer,
covered, over moderate heat; continue to simmer until peel is tender, about 30 minutes;
drain thoroughly. Remove seeds and white membrane from peeled fruit; dice fruit.
To prepare marmalade: Combine cooked peel, diced fruit, lemon juice and boiling
water. Add sugar and blend thoroughly. Quickly bring to a boil and cook until mixture
is thick and reaches 220 degrees F on a candy thermometer, about 20 minutes.
Remove from heat, skim off foam, and ladle into hot sterilized 1/2-pint jars,
filling to within 1/2-inch from top. Seal and process in a Boiling Water Bath for
5 minutes. (Variation: Reduce boiling water to 1 1/2 cups; add 1/2 cup brandy with
the boiling water.)
Boiling Water Bath: Adjust jar covers according to manufacturer's instructions.
Place filled jars on a rack in a kettle containing boiling water to a depth of 1
to 2 inches over tops of glass jars (do not pour boiling water directly over tops
of glass jars). Cover the kettle and begin to count processing time. Add additional
boiling water, if necessary, to keep jars covered.
Remove jars immediately when processing time is over, tighten seals if necessary,
and set upright on a wire rack, a few inches apart, to cool.