Kumquat marmalade

Wash the citrus thoroughly. Stem the kumquats, cut each into four and remove the seeds with a knife tip or thumb; save the juice and keep it with the seeds.

Remove the zest of two oranges and two lemons, strip off the pith and cut into thin strips (or use a citrus zester, or grate).

Flatten each vanilla bean, split it, scrape out the seeds and cut the pods in half to fit the jar.

Cut, squeeze and drain oranges over the mixture and mix; cover the fruit with sugar and refrigerate 24 hours.

Bring to a boil and cook on medium until it reaches 230F (said also as '1 and 10 Celsius'), about 45 minutes.

Test after about 40 minutes: drop some onto a small bowl set over ice water; it should be slightly gelled and wrinkle when a finger slides through.

Sterilize the clean jars and lids in a 300F, 150C oven for 20 minutes or more.

Ladle the hot marmalade into the jars to the top, wipe the rims with a damp towel, put on lids and screw on rings.

Cool 12 hours at room temperature.