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Meyer Lemon And Vanilla Bean Marmalade




Source of Recipe


Bon Appetit 2/05






List of Ingredients



• 1 1/4 lbs Meyer lemons
  
• 5 cups water
  
• 5 1/2 cups (about) sugar
  
• 1 vanilla bean, split lengthwise
  
• pinch of salt
  






Instructions



1. Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise. Discard seeds. Pack enough lemons and any juice to measure 2 1/2 cups. Transfer to large nonreactive pot. Add 5 cups water; bring to boil. Reduce heat to medium; simmer 10 minutes. Remove from heat; let stand uncovered overnight.
   
2. Measure lemon mixture (there should be about 5 1/2 cups). Return to same pot. Add equal amount of sugar (about 5 1/2 cups). Scrape in seeds from vanilla bean; add bean. Add pinch of salt. Bring to boil, stirring until sugar dissolves. Attach clip-on candy thermometer. Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230 degrees, stirring occasionally, about 30 minutes. Cool to room temperature. Transfer to jars. Cover and chill. (Can be made 2 weeks ahead. Keep refrigerated. Bring to room temperature before serving.)
   






Final Comments


Makes about 4 1/2 cups