Meyer Lemon and Vanilla Bean Jelly by ButterYum
January 14, 2018
This recipe for meyer lemon and vanilla bean jelly is truly special. I found it on a lovely little blog totally worth checking out called ButterYum. Here’s a link. I used to wonder why everyone had to distinguish between Meyer lemons and other lemons. No one makes a point of saying Eureka lemons or Lisbon lemons. What makes Meyer lemons so special? The answer is simple: they aren’t as tart. They’re smoother and sweeter than other varieties of lemon. This makes them perfect for jelly. The addition of vanilla bean to the already sweet, smooth Meyer lemon juice pushes it over the edge into super special territory. The vanilla rounds it out, without being overbearing.
Making jelly isn’t hard, as much as it requires organization and cleanliness. Read through the recipe a couple of times before you start. Plan. Then, have fun!
- 15 ounces Meyer lemon juice, freshly squeezed and strained
- 3 1/2 cups vanilla sugar**
- 1 pouch liquid pectin
- Have ready 4 sterilized half-pint jars, lids, and screw bands.
- In a non-reactive sauce pan over medium high heat, bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms – cook’s treat!).
- Stir in liquid pectin, remove from heat, and immediately ladle hot jelly into prepared jars. Be sure the rims of the jars are clean before you add the lids and finger-tight screw bands.
- Process in a hot water bath for 5 minutes. Label and enjoy!
- If you don’t have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.
Recipe adapted from Sherrie Graham