Learning to Preserve: Meyer Lemon Jelly with Vanilla

PUBLISHED ON: 11.29.2013
I have just a few short weeks to harvest, preserve and enjoy my Meyer lemons.

This season I am sharing more of the bounty with friends and experimenting with new ideas.  First out of the gate is a Meyer lemon jelly with a hint of vanilla.  This a wonderful out of the ordinary jelly that would be delightful served generously on muffins or scones, or served along side a casual cheeseboard.  
Meyer Lemon with Vanilla Jelly
Makes 4 Half-Pints
Recipe from Butter Yum

15 ounces of Meyer Lemon juice, freshly squeezed and strained
3-1/2 cups vanilla sugar (note*-if you do not have vanilla sugar you can substitute 3-1/2 cups of sugar with the seeds from one vanilla bean).
1 pouch liquid pectin
Prepare 4-half pint jars with lids.  In a non-reactive saucepan over medium-high heat bring lemon juice and sugar to a boil; continue to boil for 1 full minute (remove any foam that forms).  Stir in liquid pectin and bring to a boil for 1 more minute.  Remove from heat, and ladle hot jelly into prepared jars.  Process in hot water bath for 5 minutes.

Leave a Reply

Your email address will not be published. Required fields are marked *

You cannot copy content of this page