Meyer Lemon and Vanilla Bean Marmalade
Meyer Lemon and Vanilla Bean Marmalade is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Working on large plate to catch juice, cut lemons in half lengthwise, then very thinly crosswise.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWorking 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.).
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.