English-Breakfast Orange Marmalade
 
Makes about 4 cups
Ingredients
  • 3 cups (720 grams) water
  • 8 bags (16 grams) English breakfast tea
  • 2 large navel oranges (690 grams)
  • 2 tablespoons (12 grams) lemon zest
  • ¼ cup (60 grams) fresh lemon juice
  • 1 vanilla pod/bean, split lengthwise, seeds scraped and reserved
  • 3 cups (600 grams) granulated sugar
Instructions
  1. In a medium saucepan, bring 3 cups (720 grams) water and tea bags to a boil over high heat; remove from heat. Cover and let steep for 20 minutes; discard tea bags.
  2. Peel oranges, and cut peel into ¼-inch-thick slices. Cut oranges into quarters. Add oranges and peel, lemon zest and juice, and vanilla bean and reserved seeds to tea mixture; bring to a boil over medium heat. Reduce heat to low, and simmer for 10 minutes. Discard vanilla bean.
  3. Stir in sugar, and bring to a boil over medium-high heat; cook, stirring occasionally, until mixture is thickened and a candy thermometer registers 222°F (106°C), 15 to 20 minutes. Let cool completely. Cover and refrigerate until set, about 4 hours.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/english-breakfast-orange-marmalade-roly-poly/