Peel the clementines and then cut each one in half to check for any seeds.

Using a food processor, in batches if necessary, process the clementines until smooth.

Pour the puree into a heavy based saucepan and then add in the lemon juice, vanilla extract and sugar. Mix well and bring to the boil then reduce the heat slightly and simmer for about 30-40 minutes without the lid. Stirring regularly.

To test the jam is a good consistency, using the frozen plate drop a teaspoon size bit of jam and let it cool for a few minutes. If the jam firms up its ready but if not, it'll need a little longer over the heat.

~CANNING~ I chose to use the inverted method for canning. Place the jars and lids in a separate pot of simmering water. Do not remove from the hot water until ready to fill in with the jam.

I sterlised a glass jar with boiling hot water from the kettle instead of using a ladle, using this method as it will create less mess.

Seal with the lid tightly and then turn the jars upside down for at least 45 minutes. When the lid doesn't pop anymore then the jars are sealed and can be stored for up to a year in the pantry.