Meyer Lemon and Vanilla Bean Marmalade

After the great success that I had making the Seville Orange Marmalade, I was more than ready to tackle another variety. With a fruit bin full of Meyer Lemons (Thank you Melissa's!), I started searching for various ways in which to use them. I was delighted to have stumbled across this recipe for Meyer Lemon Vanilla Bean Marmalade on Epicurious.com and could not wait to try it.  Am I ever glad that I did. This is absolutely the BEST marmalade that I have ever eaten. It is also the easiest to make. As with the orange variety, it is a two-day process, so make sure that you can allow a bit of time two days in a row before you begin.

I followed this very easy recipe exactly EXCEPT I used a mandoline to slice the lemons. For me, this was a much more efficient way to go than to slice them with a knife, plus I wanted the slices very thin. Because they were so thin, I did not have to cut them in half. The downside is that, using this method, there is a tendency to slice seeds as well, and it can be a bit painstaking to fish them out, but I'd certainly do it again. I liked the ease, speed, and uniformity.  When the marmalade was finished, I removed the vanilla bean and broke it into pieces, placing one in each jar. Cute, no? I also processed mine using the traditional canning method. I wanted to be able to give some as gifts and not worry about it being improperly stored.

This marmalade is delicious, as expected, when used on toast, biscuits, or scones (swoonably good on the gingerbread variety), but it is also excellent when warmed and served atop pancakes or waffles.

Meyer Lemon and Vanilla Bean Marmalade

1 1/4 pounds Meyer lemons

5 cups water

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

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.)

Look at all of the wonderful vanilla bean flecks.

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