1. Place a small plate and a few metal spoons in the freezer. Wash clementines under warm water, scrubbing to remove any waxy residue; pat dry with a clean kitchen towel. Quarter clementines and remove any seeds.
2. Transfer clementine quarters to a food processor and pulse until roughly chopped and no large pieces of rind remain, eight to 10 times (you should have about 2-1/4 cups).
3. Transfer chopped clementines to a large heavy-bottomed saucepan and add water. Bring water to a boil, then reduce heat to medium-low and simmer until peels are very soft, about 30 minutes.
4. Add sugar, honey, cardamom, and bay leaf to clementine mixture and bring to a boil. Reduce heat to medium and cook 30 minutes, stirring frequently. Add lemon juice and simmer 5 more minutes.
5. To test for doneness, remove pan from heat. Scoop up a bit of the mixture with a frozen spoon. Place spoon on frozen plate and freeze 1 minute. When finished, marmalade will appear set and hold its shape. If marmalade is very loose, return pan to medium heat and continue cooking, checking every 5 minutes with another spoon from freezer.
6. Let marmalade cool to room temperature, then discard bay leaf and cardamom pods. Transfer marmalade to an airtight container and refrigerate up to one month.
Source: Hannaford fresh Magazine, January - February, 2019