Directions

• 1. Step 1Wash and quarter tangelos. Over a medium bowl, and using a handheld juicer, juice the fruit. Peel the rinds from the juiced segments. Slice the rinds into 1/4-inch-wide strips and discard the rest of the fruit. 
  2. Step 2Over a small bowl, split vanilla bean and scrape seeds (reserving both the pod and the seeds).
  3. Step 3In a large Dutch oven, combine juice, rinds, and vanilla pod and seeds with sugar, water, and Granny Smith apple. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until rinds are tender and liquid is thickened, about 1 hour. Remove and discard apple and vanilla-bean pod.
  4. Step 4Set marmalade aside to cool completely, about 1 hour. Transfer to a large, clean glass jar and store, refrigerated, for up to 2 weeks.