VANILLA CITRUS MARMALADE
MAKES 8 CUPS 3½ lbs citrus fruits (such as oranges,
grapefruits, tangerines) 2 lemons 3½ cups citrus juice (from the above fruit) 2 cups water 9½ cups granulated sugar 1 plump vanilla bean ¾ tsp grapefruit bitters Halve the citrus fruits and lemons and juice them until you obtain 3½ cups of juice; set aside. Remove any remaining pulp from the citrus halves, reserving any seeds. Wrap the juiced lemon halves and any seeds in cheesecloth (the pith and seeds contain pectin that will help the marmalade set), tie with baker’s twine and place the bundle in a large heavy-bottomed pot. Shred, slice, or chop the remaining citrus peel to your preference and transfer it to the pot. Add the reserved juice and the water. Cover the pot and let sit overnight at room temperature.
The next day, place a plate in the freezer
for a set test (see opposite page) and sterilize your jars. Preheat the oven to 250°F.
Place the sugar into a heatproof bowl and place it in the oven to warm.
Bring the pot of citrus to a relaxed boil over medium-high heat, then reduce the heat to low and simmer for 30 to 45 minutes or until the mixture has reduced by about onethird and the peel is completely tender. Turn off the heat and remove the cheesecloth bag from the pot. Using the back of a large spoon, press the cheesecloth into a fine-mesh sieve positioned over a bowl, releasing as much pectin-rich liquid as possible. Transfer this liquid back to the pot. Split the vanilla bean, scrape the seeds into the pot, and toss in the pod. Gradually stir in the warmed sugar until it’s completely dissolved. Add the grapefruit bitters and return the pot to medium-high heat. Bring the mixture to a relaxed boil again and let it cook for 20 to 40 minutes, gently stirring only occasionally to prevent scorching. Test for a set after 15 to 20 minutes. If the marmalade hasn’t set after 20 minutes, continue cooking until it is ready (this may take another 15 to 20 minutes, depending on the pectin content of the fruit).
Once the mixture passes the set test, turn off the heat. Allow the marmalade to rest for a few minutes, then stir well and ladle into the hot sterilized jars, being careful to include equal amounts of peel and syrup in each jar. Position the lids and rings and heat process for 5 minutes and then store.