Meyer Lemon and Vanilla Bean Jelly

Here in my part of Virginia, Meyer Lemons are only available for a few short weeks so I look forward to their arrival each winter.  If you've never had the pleasure of tasting Meyer Lemons, they're a bit sweeter and less acidic than the more common Lisbon or Eureka varieties.  Some describe the flavor as a cross between lemons and oranges.  They also have thin skins and a short life span so grab them when you see them and make something yummy.

Items used to make this recipe:

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• half pint canning jars https://amzn.to/2NDwSgi

• sure jell liquid pectin https://amzn.to/2VwH9h1

• citrus press https://amzn.to/2C1EaWL

• canning pot https://amzn.to/2EGdfS9

• canning labels https://amzn.to/2En5XkS

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Meyer Lemon and Vanilla Bean Jelly

makes 4 half-pint jars

Printable Recipe

Ingredients

• 15 ounces Meyer lemon juice, freshly squeezed and strained

• 3 1/2 cups vanilla sugar**

• 1 pouch liquid pectin

Directions

1. Have ready 4 sterilized half-pint jars, lids, and screw bands.

2. 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!).

3. 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.

4. Process in a hot water bath for 5 minutes. Label and enjoy!

Notes

• If you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

• Eureka lemon juice can be used instead of Meyer lemon juice, but the finished jelly will be more tart.

recipe adapted from Sherrie Graham