Tangerine and Vanilla-Bean Marmalade

1. 1

   Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices.

2. 2

   Discard seeds from fruit.

3. 3

   Transfer fruit to large bowl.

4. 4

   Add 5 cups water, covering fruit.

5. 5

   Cover bowl with plastic wrap; let stand at room temperature 1 day.

6. 6

   Transfer fruit mixture to heavy large pot.

7. 7

   Scrape in seeds from vanilla beans; add beans.

8. 8

   Bring mixture to boil.

9. 9

   Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.

10. 10

    Remove from heat.

11. 11

    Add sugar; stir until sugar dissolves.

12. 12

    Boil gently until mixture is 210F, stirring occasionally, about 1 hour 20 minutes.

13. 13

    Divide vanilla beans and boiling hot marmalade among four 1-cup jars.

14. 14

    Cover tightly and refrigerate up to 2 months.

* Per serving · 4 servings · Values may vary.

No additional tips available.