• 1 pound tangerines or oranges, washed
• 4 to 5 cups water
• 1 vanilla bean, split in half lengthwise and cut in half
• 3 1/2 to 4 cups granulated sugar, divided

Cut tangerines in half and juice. Cut juiced half in half again and carefully slice out pulp and white pith and discard. Continue process with remaining tangerines. Take cleaned peel and thinly slice into ½-inch to 1-inch long julienned pieces.

In a large heavy bottomed saucepan, combine juice, sliced peel, 4 cups of water, vanilla bean and 3 ½ cups sugar and bring to a boil. Reduce heat and simmer, stirring frequently, until rind is very tender and becomes translucent, about 1 hour. Taste and add more sugar to reach desired sweetness, also adding more water ½ cup at a time when ½ cup of additional sugar is stirred in.

To test for doneness, take a teaspoonful of marmalade and pour it on a small plate or saucer. Place in the freezer for 5 to 8 minutes or until cooled. Remove from the freezer and run your finger through the middle of the dot of jam. If jam is thickened and leaves a clean line for a few seconds through the middle, then it’s done. If the jam feels very thin still and runs back together quickly, continue to simmer for 30 more minutes and test again.

Cool completely and transfer to jars. Marmalade can be refrigerated for up to 2 months.