Working in batches, pulse the satsumas in a food processor until chopped, but not puréed. Put chopped satsumas in a deep, heavy-bottomed pot.
Add water and bring the fruit to a boil. Lower the heat to medium and simmer for at least 30 minutes until the satsuma rinds are tender.
Add sugar, lemon juice, cinnamon sticks and cloves. Stir until the sugar dissolves, and fit a candy thermometer over the lip of the pot. Don't let the thermometer touch the bottom of the pot. Put a couple of small plates in the freezer.
Bring marmalade to a full, rolling boil, and boil until the temperature reaches 220°. When the fruit is at 220°, take a plate out of the freezer and put about 1/2 t. on the cold plate. Return to the freezer for 2 minutes. Check the gel by pushing on the marmalade with your finger. If the marmalade wrinkles, you're done. If not, try again in a couple of minutes.
Fill clean jars with hot fruit leaving 1/4-inch headspace. Wipe the rims with a wet paper towel, and put the lids and rings on, tightening the ring only until you feel resistance.
Put the jars in a stock pot that will fit them in a single layer. Fill pot with water covering the jars by a couple of inches. Bring the water to a boil. Once boiling, time 10 minutes. Carefully remove jars using tongs or a jar lifter. Allow to sit on the counter undisturbed for 24 hours. You will likely hear the lids pop. After 24 hours, make sure all the jars have sealed. Any jar that pops when you press the center of the lid needs to go in the refrigerator for immediate use. All others are shelf stable indefinitely.