Tangerine and Vanilla-Bean Marmalade

• 2 pounds tangerines, each cut into 4 wedges
• 1 lemon, cut into 4 wedges
• 5 cups water
• 2 vanilla beans, split lengthwise and crosswise
• 3 1/2 cups sugar

1. Cut tangerine and lemon wedges crosswise into 1/4-inch-thick slices.
2. Discard seeds from fruit.
3. Transfer fruit to large bowl.
4. Add 5 cups water, covering fruit.
5. Cover bowl with plastic wrap; let stand at room temperature 1 day.
6. Transfer fruit mixture to heavy large pot.
7. Scrape in seeds from vanilla beans; add beans.
8. Bring mixture to boil.
9. Reduce heat and simmer until rind is very tender and fruit begins to fall from rind, stirring occasionally, about 1 hour 15 minutes.
10. Remove from heat.
11. Add sugar; stir until sugar dissolves.
12. Boil gently until mixture is 210F, stirring occasionally, about 1 hour 20 minutes.
13. Divide vanilla beans and boiling hot marmalade among four 1-cup jars.
14. Cover tightly and refrigerate up to 2 months.

tangerines, lemon, water, vanilla beans, sugar

Taken from www.epicurious.com/recipes/food/views/tangerine-and-vanilla-bean-marmalade-4534 (may not work)