- 200 g sugar
- 1 cup water
- 4 lemons, cut into eighths
- 1 vanilla pod, seeded
Combine the sugar and water in a saucepan over a low heat. Add the lemons and vanilla and bring to a gentle boil.
Allow the mixture to reduce gradually while the lemon softens and turns slightly translucent.
Once the marmalade is thick and sticky, remove it from the heat and allow it to cool slightly before serving.