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:

(affiliate links)

• 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

Habanero Gold Jelly

Habenero peppers are exceptionally hot so you'd think Habanero Pepper Jelly would blow your sock off, but it's really not bad... and when you pair it with cool cream cheese and crackers, it's totally addictive.  My youngest doesn't like spicy foods, but I can't keep her away from this tasty treat.

Items used to make this recipe:

(affiliate links)

• liquid pectin https://amzn.to/3SZyYXV

• jam jars https://amzn.to/3h9qFfa

• canning tools https://amzn.to/3fqyU65

• dried apricots https://amzn.to/3ft9qF0

• canning labels https://amzn.to/3DsfrtA

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Habanero Gold Jelly

Makes 4 half-pint jars

PrintableRecipe

Ingredients

• 1/3 cup finely sliced dried apricots (1/8-inch slices)

• 3/4 cup white vinegar

• 1/4 cup finely diced red onion

• 1/4 cup finely diced sweet red bell pepper

• 1/4 cup finely diced habanero peppers, seeds removed (or a combo of jalapeno and Scotch Bonnets)

• 3 cups granulated sugar

• 1 pouch liquid pectin

Directions

1. Combine apricots and vinegar in a deep stainless steel pan; let stand 4 hours.

2. Add onions, peppers, and sugar and bring to a full rolling boil.

3. Stirring constantly, boil for 1 minute.

4. Remove from heat and add liquid pectin, mixing well.

5. Pour jelly into hot jars, dividing solids equally among jars and filling each jar to within 1/4-inch of top rim.

6. Wipe rims and apply lids.

7. Process 10 minutes in a boiling water bath.

8. Cool upright, until lids pop down, about 30 minutes.

9. When lids are concave but the jelly is still hot, carefully grasp jar without disturbing lid and invert, twist, or rotate each jar to distribute solids throughout jelly.

10. Repeat as necessary during the cooling/setting time, until solids remain suspended in the jelly.

Adapted from a recipe by Bob Rouleau (via Susan at Savoring Time in the Kitchen)