1 kg of clementine mandarins
1 kg of sugar
800 g of water
Juice of 1 lemon
Wash the mandarins well and lightly grate their skins using a grater. With a pointed knife, we make a small hole in the position of the stalk and remove the white fiber.
Once we finish them all we put them in boiling water for 2 minutes, drain them and repeat for 2-3 more times to remove their bitterness. Put them on kitchen towels and let them drain for 8-10 hours
In a large saucepan add the water to the sugar, boil for 10 minutes and then add the mandarins and let them boil for 5 minutes. Let the preserve sit for 12 hours covered with a towel.
Remove the mandarins in a strainer and boil the syrup until it is almost thick enough. Add the mandarins again to the saucepan and boil for 5 more minutes.
Finally, add the lemon juice, remove the pot from the fire, and for the next 15 minutes shake the pot to allow the mandarins to absorb the syrup inside them.
Put them in sterilized jars, taking care to top them up with the remaining syrup.