Meyer Lemon And Vanilla Bean Marmalade
Serves: 5
Zoie Ernser
1 January 1970
Based on User reviews:
44
Spice
45
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Add pinch of salt
2
Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise
3
Discard seeds
4
Pack enough lemons and any juice to measure 2 1/2 cups
5
Transfer to large nonreactive pot
6
Add 5 cups water; bring to boil
7
Reduce heat to medium; simmer 10 minutes
8
Remove from heat; let stand uncovered overnight
9
Measure lemon mixture (there should be about 5 1/2 cups)
10
Return to same pot
11
Add equal amount of sugar (about 5 1/2 cups)
12
Scrape in seeds from vanilla bean; add bean
13
Add pinch of salt
14
Bring to boil, stirring until sugar dissolves
15
Attach clip-on candy thermometer
16
Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes
17
Cool to room temperature
18
Transfer to jars
19
Cover and chill
20
(Can be made 2 weeks ahead
21
Keep refrigerated
22
Bring to room temperature before serving
23
) Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise
24
Discard seeds
25
Pack enough lemons and any juice to measure 2 1/2 cups
26
Transfer to large nonreactive pot
27
Add 5 cups water; bring to boil
28
Reduce heat to medium; simmer 10 minutes
29
Remove from heat; let stand uncovered overnight
30
Measure lemon mixture (there should be about 5 1/2 cups)
31
Return to same pot
32
Add equal amount of sugar (about 5 1/2 cups)
33
Scrape in seeds from vanilla bean; add bean
34
Bring to boil, stirring until sugar dissolves
35
Attach clip-on candy thermometer
36
Maintaining active boil and adjusting heat to prevent boiling over, cook until temperature reaches 230°F, stirring occasionally, about 30 minutes
37
Cool to room temperature
38
Transfer to jars
39
Cover and chill
40
(Can be made 2 weeks ahead
41
Keep refrigerated
42
Bring to room temperature before serving)