LEMON VANILLA MARMALADE

To make this lemon marmalade a success you need to choose lemons with a shiny , thin peel. Place the lemons in a bowl of water and let them sit overnight , next day ...dry and slice off the top and bottom of each lemon , slice very thinly and remove seeds . Place the sliced lemons in a large pot with 1 and 1/ litres of water and bring to the boil . reduce the heat and simmer for 1 hour , until the lemon rind is soft . Split 1 vanilla bean in half and scrape the seeds into the lemon and water mixture . Add the vanilla bean covering to the mixture along with 1 kg of white sugar . Simmer for another 60 minutes , then test to see if the mixture has reached setting point . To test for setting point , stir the jam well with a wooden spoon , then lift out the spoon until it is cooled , if a firm drop forms when the spoon is held horizontally , setting point has been reached . Remove from the heat and add 3/4 cup of limonello ( an Italian lemon liqueur ) , stir and cool a little . Spoon the marmalade into sterilised jars and seal .