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Citrus and Vanilla Bean Marmalade




Source of Recipe


LPink-- CF
- 3 to 4 Meyer lemon rinds*
- Flesh from 2 oranges*
* OR 1 1/4 pounds whole Meyer lemons
- 5 cups water
- 1 box fruit pectin
- 4 1/2 cups sugar
- 1 vanilla bean, split lengthwise
- 6 to 8 one-cup canning jars with lids and bands

Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain jars well before filling.

In a food processor, grind lemon rinds as fine as possible. If using whole lemons,
work on a large plate to catch juice and cut lemons in half lengthwise, then very thinly crosswise. Discard seeds.

To soften fruit: In a large non-reactive pot (such as stainless steal), add lemon rind and orange flesh and 5 cups water. Bring to a boil. Reduce heat to medium and simmer 10 minutes, adding a little water if necessary to keep from scorching.

Scrape in seeds from vanilla bean. In food processor or small grinder, grind empty vanilla pod and add to pot as well.

Add pectin and bring to full rolling boil, stirring constantly on high heat. Add sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.

Immediately ladel into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 5 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. (If lids spring back, lids are not sealed and you'll need to keep them in the fridge).

Let rest in a cook dark place for two weeks before enjoying.