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Citrus-Vanilla Bean Marmalade

Source of Recipe


From "Southern Living: Little Jars, Big Flavors"



List of Ingredients



• 4 large navel oranges
  
• 4 large red grapefruit (about 3¾ pounds)
  
• 2 large lemons
  
• 4 cups sugar
  
• ¼ teaspoon kosher salt
  
• 2 vanilla beans, split lengthwise
  






Instructions



1. Scrub fruit thoroughly; rinse well, and pat dry. Grate zest from oranges to equal 2 tablespoons. Grate zest from grapefruit to equal 2 tablespoons. Grate zest from lemon to equal 2 teaspoons. Using a sharp, thin-bladed knife, cut a ¼-inch-thick slice from each end of oranges, grapefruit, and lemons. Working with one piece of fruit at a time, place flat-end down on a cutting board, and remove peel (bitter white pith and any remaining zest) in strips, cutting from top to bottom, and following the curvature of the fruit. Holding peeled fruit in the palm of your hand and working over bowl to collect juices, slice between membranes, and gently remove whole segments. Reserve 4½ cups whole segments and ½ cup juice. Discard membranes and seeds.
   
   
2. Stir together 3½ cups water, citrus zest, reserved citrus segments and juice, sugar, and salt in a 6-quart stainless steel or enameled Dutch oven. Scrape seeds from vanilla bean; add seeds and bean to citrus mixture. Bring to a boil over medium-high heat, stirring until sugar dissolves. Reduce heat, and simmer, stirring occasionally, 55 minutes or until mixture is slightly thickened and a candy thermometer registers 225° F.
   
   
3. While mixture simmers, sterilize jars and prepare lids.
   Remove mixture from heat. Remove and discard vanilla beans. Let foam settle (about 1 minute). Skim off and discard any foam.
   
   
4. Fill hot jars with hot mixture, seal, and process, leaving ¼ inch headspace and processing 10 minutes.
   
   
5. To check seals, remove the bands and press down on the center of each lid. If the lid doesn't move, the jar is sealed. If the lid depresses and pops up again, the jar is not sealed. Store properly sealed jars in a cool, dark place up to 1 year. Refrigerate after opening.
   
   Makes 5 (½-pint) jars for the shelf