Combine all ingredients in a heavy 8 quart saucepan. Cook over low heat for 2 1/2 hours, until fruit is very soft. Be careful not to burn. Stir frequently.
Remove the vanilla bean and the strips of lemon zest.
Put the mixture through a food mill. Pour into sterile jars. Cap and seal.
Refrigerate immediately. This will keep for 2 weeks in the refrigerate.
Originally Submitted
9/29/2012
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