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Meyer Lemon and Vanilla Bean Marmalade

kept byClara52

I used a mandolin to slice the Meyers thinly, and then removed all the seeds. I couldn’t get the boiling mixture up to 230 degrees. I came up 10 degrees short, no matter how long I simmered it or at how high of a heat. No matter, the jam set up perfectly once it was refrigerated for a few hours. (Makes about 4 1/2 cups)


1 1/4 pounds Meyer lemons

5 cups water

5 1/2 cups (about) granulated sugar

1 vanilla bean, split lengthwise

Pinch of salt



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