I also see that David Lebovitz is blogging about marmalade this week, too. He has a very good tutorial that you might want to check out although we won't find something so exotic as bergamot. Just click here. This recipe can be made in any amounts. It will keep in the refrigerator for a couple of months.
4 Clementines, sliced
¼ c cold water
granulated sugar equal in amount to the amount of Clementines
Trim off the blossom ends and then slice into quarter. Then finely slice these quarters and place them in a medium-sized pot filled with cold water. Simmer for about 10 minutes and discard the water. Blanching the citrus helps it to maintain the vibrant colour that can be lost if you just simmer to make the marmalade.
Measure the slices and use the same amount of granulated sugar.
In a pot over medium heat, add the orange slices, sugar, water and the juice. Cook until the mixture reaches a jam consistency (10-15 minutes).
Allow this to fully cool and then finely chop the fruit and peel. Put in a covered bowl in the refrigerator. This can be kept in the refrigerator for several weeks or it can be preserved using the hot water bath method.