Citrus-Vanilla Bean Marmalade

Southern Living
Citrus-Vanilla Bean MarmaladeRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
This recipe produces a sweeter, less bitter marmalade than what's commonly sold.
Makes about 2 cups


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1 vanilla bean
2 large Valencia or navel oranges
2 medium-size red grapefruit
1 lemon
2 cups sugar
1/8 teaspoon kosher salt


Total: 2 Hours, 15 Minutes

1. Split vanilla bean lengthwise, and scrape out seeds.

2. Grate zest from oranges to equal 1 Tbsp. Repeat with grapefruit. Grate zest from lemon to equal 1 tsp.

3. Peel and section oranges, grapefruit, and lemon, holding fruit over a bowl to collect juices.

4. Stir together vanilla bean and seeds, orange and grapefruit zest, fruit segments, sugar, kosher salt, 1/3 cup fruit juices, and 1 3/4 cups water in a large saucepan; bring to a boil. Reduce heat, and simmer, stirring occasionally, 50 minutes or until a candy thermometer registers 225° and mixture is slightly thickened. Cool completely (about 1 hour; mixture will thicken as it cools). Discard vanilla bean; pour marmalade into 2 (8-oz.) jars or airtight containers, and chill 24 hours. Store marmalade in refrigerator up to 3 weeks.

Created date

December 2010