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.