Halve the clementines and lemons, squeeze them and put them in a large saucepan. Scrape the pulp out of the skin, tie together with the seeds and half of the coriander in a cotton cloth and add to the juice.
Cut the clementine and lemon peel into thin strips and add to the saucepan with the water. Bring to the boil, then simmer over low heat for 1 ½ hours until the peel of the fruit is very soft. Take out the cotton bag and squeeze it out. Add the preserving sugar and the remaining coriander. Heat gently while stirring until the sugar has dissolved. Bring to the boil until the jam starts to gel. Skim off the foam that forms. Let stand for 30 minutes, stirring occasionally.
Then fill into warm, sterilized preserving jars. As soon as the jam is cold, close the jars tightly. Store in a cool, dry place until consumption.
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