Meyer Lemon and Vanilla Bean Marmalade

The flavor and aroma of this marmalade is exceptional! Beautiful to look at with the peels, bean and little specks. Give it a week to let the flavors develop.

Yield: Makes about 4 1/2 cup

Ingredients

• 1 1/4 pounds Meyer lemons
• 5 cups water

• 5 1/2 cups (about) sugar
• 1 vanilla bean, split lengthwise
• Pinch of salt

Preparation
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.

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°F, 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.)

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