1. Cut the clementine in small pieces, make sure the peel is finely divided.
2. Add to a pan with grated ginger, water and spices.
3. Boil the mixture on medium heat for 45 minutes until the clementine peel is almost see-through.
4. Add sugar and simmer for another 45 minutes.
5. Add lemon juice to taste. Pack the preserves into 2 sterilised jars and store in the fridge.
6. Serve with Pineapple Cheese and crackers.