I devoted a lazy Sunday afternoon to the winter's last marmalade.
This one is Meyer lemon and vanilla, which it looks like the whole internet was making a few years ago but I just got around to it now. Seven Meyer lemons, one regular ol' lemon, two-thirds of a vanilla bean, two and a half cups each of water and sugar, easy.
I thought that a more delicate flavour deserved a more delicate preparation than I have used for my other bigger bolder marmalades this year, so these lemons got a slightly more exacting treatment than my Moros or Sevilles. I topped and tailed the fruit, sliced it into lengthwise eighths, cut out the pith from the centre of the fruit, cut away the exposed membranes between sections of flesh, and sliced it into wedges 1/16" thick.
The Epicurious recipe I linked above tells you to discard the lemon seeds, which is obviously a travesty—put them in a muslin bag and add them to the boiling fruit, because their pectin is very useful! Another thing it doesn't mention but I think is a good idea: instead of scraping the vanilla seeds directly into the pot, scrape them into about a quarter-cup of the sugar you'll be adding and rub it in thoroughly with your fingers. This is to ensure even distribution of seeds throughout the marmalade, no clumps allowed.
The smaller pieces of fruit mean that this marmalade is more like slivers of peel suspended in lemon and vanilla jelly than chunks of peel held together by just-barely-enough jelly, as is my usual preference. It's good to have a variety of textures!
I feel like I'm further along the marmalade learning curve than I was at this time last year—now I am better at coaxing out the fullest flavours and preserving the fruit's bright colours. I can't decide whether my favourite is the bright yellow one from today or last week's coral-coloured one.
Today at my neighbourhood grocery store the cara cara oranges were cheap and plentiful, so I got a few. They are for bright pink jam though, not marmalade, so it's totally different.