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

Candied Lemon Slices

Today I’m going to show you how to make candied lemon slices which make a perfect garnish for so many things.

Start by thinly slicing a lemon. You can do this by eye, but it really works best if you slice the lemons very thinly and very evenly. A mandolin is the perfect kitchen tool, but here’s what you can do if you don’t have a mandolin…

Place a lemon, cut side down, between two wooden skewers, then rest your knife across the skewers as shown, and carefully cut the lemon into thin slices.

Okay, now it's time to blanch the lemon slices in boiling water for 5 minutes. This softens the rind and reduces bitterness; drain and reserve. In the same saucepan, add fresh water and sugar (recipe below). Stir to dissolve sugar; add the lemon slices and bring to a slow boil. Reduce to a simmer; simmer for 1 hour.

Using a nonstick cooling rack (or a regular rack treated with nonstick spray), place the individual lemon slices in a single layer to dry for 24 hours; being sure they don’t touch. Note - these never really dry; they stay sticky, but they will firm up after 24 hours. Store in an airtight container separated with wax paper.

Chewy, sweet, and oh so pretty - I used these candied lemon slices to garnish a quick and easy Lemon Mousse.

Items used to make this recipe:

(affiliate links)

• nonstick cooling rack https://amzn.to/3fpou6M

• mandolin slicer https://amzn.to/3sRlNxQ

• santoku https://amzn.to/3DxDck2

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Candied Lemon Slices

Printable Recipe

Ingredients

• 1 lemon, thinly sliced

• 2 cups water to blanch lemon slices

• 1 cup water

• 1 1/2 cups granulated sugar

Directions

1. Thinly slice lemon.

2. Blanch in 2 cups boiling water for 5 minutes; drain.

3. In the same saucepan, stir together 1 cup water and 1 1/2 cups sugar; stir to dissolve sugar.

4. Add blanched lemon slices and heat until the mixture starts to boil slightly.

5. Reduce to simmer; simmer uncovered for 1 hour.

6. Remove from heat.

7. Use a nonstick cooling rack (or regular rack treated with nonstick spray) and place individual lemon slices in a single layer to dry for up to 24 hours.

8. Store in an airtight container separated with wax paper.

Note

• The lemon infused sugar syrup can also be used to make sorbet, ice tea, etc.