I have in the past bottled a couple of jars of clementine pieces and it was fiddly really fiddly debraning the orange segments of the pith. I did not do too badly and I managed to get a lot of the pith off but it took me hours. Yesterday I read this on Facebook:
This to me seems a much better way of dealing with things So I may be giving this a try. Pectolase is used in wine making to remove "pectin" from the fruit as it has a tendency to make a wine cloudy so you get rid of it. I have picked up some Pectolase from Wilkinsons at dinner and I am going to have a play for when preserving citrus.
Will let you know how I get on.