500ml/ 17 fl.oz/ 2 cups freshly squeezed lemon juice
250ml/ 8.5 fl.oz/ 1 cup freshly squeezed clementine juice
750g/ 1.6 lbs/ 3 ¾ cups sugar
Instructions
Place a saucer in the freezer.
Sterilize the jars. For more information regarding sterilizing jars, have a look at this post.
Squeeze the lemons to obtain 500 ml/ 2 cups juice and the clementines to obtain 250 ml/ 1 cup juice. Strain the juice to remove the pulp.
Pour the juice into a large wide pot. Add the sugar and stir well.
Bring to a boil, stirring well to dissolve the sugar. Once the mixture is boiling set the timer to 10 minutes. Stir often while the jelly is cooking.
After 10 minutes of cooking time start checking the jelly. Place a small amount of jelly on the freezer saucer and wait for about 30 seconds. If you are able to trace a line through the jelly, a line that stays that way, then the jelly is done. If not, return the pot to the burner and continue boiling for a few minutes more.
Try the consistency of the jelly again and continue in this manner until the consistency is right. The time the jelly needs to get the right consistency depends on the pot you are using. Mine was large and wide and that sped up the process, my jelly only needed 15 minutes.
Pour the jelly into the sterilized jars and close well.