Peel and fillet the grapefruit and clementines. Cut the flesh into pieces and squeeze the juice out of the remaining parts of the fruit shell (if there is any left).
Place the flesh and juice in a saucepan with the jam sugar and water.
Boil for about 10 min. Skim well.
Pour into heated, thoroughly cleaned jars. Seal. Store in a cool, dark place.
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