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Meyer Lemon and Vanilla Bean Jelly

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Level: Intermediate

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Description

Take advantage of Meyer lemons the next time you see them at the market and make this tasty jelly. Tastes great with cream cheese or schmeared on hot biscuits!

Ingredients

  • 15 ounces, fluid Freshly Squeezed Meyer Lemon Juice, Strained
  • 3-½ cups Vanilla Sugar (See Note For Substitute)
  • 3 ounces, fluid Liquid Pectin

Preparation

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-tighten screw bands. Process in a hot water bath for 5 minutes. Label and enjoy!

Note: 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.

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