Canning Citrus Vanilla Bean Marmalade ~ How To Make Marmalade ~ Small Batch Canning

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

pectin

💰Cheaper: cornstarch

Cornstarch can help thicken the marmalade.

vanilla bean

💰Cheaper: vanilla extract

Vanilla extract provides similar flavor at a lower cost.

grated ginger

💰Cheaper: ground ginger

Ground ginger is more accessible and cost-effective.

Zest the grapefruit, oranges, and lemons, measuring out 2 tablespoons of grapefruit zest, 2 tablespoons of orange zest, and 2 teaspoons of lemon zest.

Cut off both ends of the grapefruit and oranges, then carefully remove the peeling and pith, ensuring no white pith remains.

Section the fruit by cutting between the membranes and placing the sections in a separate bowl, reserving the juice in another bowl.

Combine the fruit sections, reserved juice, water, sugar, and salt in a large pot.

Add the split vanilla beans to the pot, letting them simmer with the mixture.

Bring the mixture to a boil, then reduce the heat and maintain a consistent boil for one hour or until reaching the jelling point.

Use a candy thermometer to ensure the mixture reaches 220°F for proper jelling.

Once ready, pour the hot marmalade into sterilized jars and seal tightly.

Cooking Techniques

Equipment Needed

Spice Level: