Place all ingredients in a heavy based saucepan (the whole vanilla bean too!) I left the pips in the cumquats and removed as many as I could when the marmalade was done as the pectin assists in the setting of the marmalade.

Bring the ingredients to the boil then reduce heat to low. Place a saucer in the freezer.

Allow the mixture to simmer for about 45 minutes until thick.

Test the jam on the frozen saucer. It should set and “crinkle” when you run your finger through it.

Sterilise a clean jar with boiling water for 1 minute. Remove the bean and slices of ginger then carefully ladle the marmalade into the jar.

Seal and allow to cool.