Clementine-Vanilla Bean Marmalade

 From Southern Living magazine this month- I decided to put it into 4 oz mason jars to give as gifts to neighbors and friends.

Ingredients

Ingredient Checklist

• 3 pounds seedless clementines (mandarin oranges)
• 2 lemons
• 3 tablespoons minced crystallized ginger 
• ½ teaspoon kosher salt
• 4 ½ cups granulated sugar 
• 2 teaspoons vanilla bean paste

• Directions

  Instructions Checklist

  • Step 1

    Slice ends off clementines and lemons. Slice each piece of fruit in half from end to end. Thinly slice each half into ¼-inch-thick half-moons. Cut each half-moon in half so every piece is a quarter of a slice. Discard lemon seeds. Bring clementines, lemons, and 6 cups water to a boil in a large Dutch oven over medium-high. Reduce heat to medium, and simmer 5 minutes. Remove from heat; let stand 30 minutes. Cover; chill 12 to 24 hours. 

  • Step 2

    Prepare a boiling water canner. Heat 6 half-pint glass jars in simmering water until ready to use. Do not boil. Wash lids in warm, soapy water, and set bands aside.

  • Step 3

    Uncover clementine mixture; bring to a simmer over medium. Stir in ginger and salt. Cook, stirring occasionally, until citrus rinds are very soft, about 30 minutes.

  • Step 4

    Stir in sugar and vanilla paste. Bring mixture to a boil over medium-high. Reduce heat to medium; attach a candy thermometer to side of Dutch oven. Cook, stirring every 3 to 4 minutes, until thermometer registers 220°F, about 45 minutes. (A spoon dragged across bottom of pot should briefly leave a clean line.)

  • Step 5

    Remove mixture from heat; carefully ladle into hot sterilized jars, filling to ¼ inch from top. Remove air bubbles; wipe jar rims. Center lids on jars, and apply bands. Adjust to fingertip tight. Lower jars into boiling water canner, and process, covered, for 10 minutes. Turn off heat, uncover, and let jars stand 5 minutes. Remove jars from canner; cool 12 to 24 hours. Check lids for seal (lids should not flex when center is pressed). Store in a cool, dark, dry place up to 18 months. Or store unprocessed marmalade in airtight jars in the refrigerator up to 1 month.