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MyCookbook Recipe Database
MyCookbook Member: EHall
Recipe Category: Canning & Preserving
Recipe Preparation Level: moderate
2 lbs tangerines, cut in 4 wedges
1 lemon, cut in 4 wedges
5 cups water
2 vanilla beans, split lengthwise and crosswise
3 1/2 cups sugar
Cut tangerine and lemon wedges crosswise in 1/4" slices. Discard seeds. Put in large bowl. Add water. Cover with plastic wrap; let stand at room temp 1 day.
Transfer to heavy pot. Scrape in vanilla seeds; add beans. Bring to a boil. Reduce heat and simmer until rind is tender and fruit falls from rind, stirring occasionally, about 1 hour 15 minutes. Take off heat.
Add sugar; stir until dissolved. Boil gently until mixture is 210F, stirring occasionally, about 1 hour 20 minutes.
Divide vanilla beans and boiling hot marmalade into jars. Cover tightly and refrigerate.
Makes 4 cups.
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