Peel the rind off of all 9 mandarins and cut to the size you desire.( I prefer very thin strips) Cut enough rind to make about 2 cups. Fill a pot with 4 cups of water and the chopped rinds. Make a cheesecloth bundle for the whole cloves and put it in pot with rinds and water. Boil for about 20 minutes.
While you are boiling the rind, purée the manadarins and lemon juice by using your food processor or with immersion blender. Once rinds are done strain into pot with your mandarin purée place Clove/ cheesecloth bundle to the side for now.
Into the pot with your mandarin purée add sugar* and reserved boiling liquid. Stir to combine. Place clove/cheesecloth bundle in the pot and bring ingredients to a boil. Heat until mixture reaches 220 degrees
Always test you set as some fruit has less pectin than others, I generally prefer a loose set in my jam and now my Marmalade. Fill jars leaving a 1/2 inch headspace and process in a water bath canner for 10 minutes.
* if you want to use pectin, whisk it into your sugar before you add it to the marmalade