Friday, November 29, 2013

Learning to Preserve: Meyer Lemon Jelly with Vanilla

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

Ingredients:
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

Directions:
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.

Enjoy!

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19 comments:

Ann Jones said...

Beautiful! I have made lemon balm jelly and it was great, I bet your jelly was delicious. Lemon jelly on scones and biscuits is yummy :)

Michelle said...

I think the combination with a cheeseboard sounds divine!

Amanda said...

I've never tried canning before, but you make it seem easy! And lemon jelly - yum!

Nammi said...

I have heard about Meyer lemons, is the taste different from regular lemons?

Julie said...

Oh I am so envious! I LOVE Meyer Lemons. I have a little plant in my basement, it produces maybe one or two a year. I cherish those. To live somewhere to have lots of them. AHHHHHH! One my favorite is to preserve them in salt and use that on chicken. YUM! The jelly is beautiful.

Sam Hoffer @ My Carolina Kitchen said...

So pretty and I bet the flavor of the lemons and vanilla together are incredible.
Sam

Lea Ann (Cooking On The Ranch) said...

What beautiful little gars of homemade gifts. Pinning this one to my "gifts from the kitchen". board.

That Girl said...

In theory, I know the difference between jam, preserves, and jelly, but it still made me do a double take to see this made just from lemon juice, and not the fruit of the lemons.

Rebecca Subbiah said...

this looks so good and it really is amazing fruit

Barbara said...

That is so fabulous, Velva! What a color and I can just imagine the flavor.

Joumana said...

love the idea and that pectin pouch sounds like a really indispensable helping hand! this reminds me of my friend, a pastry chef, who brought back lemons from the Amalfi coast (I think); just the thought of carrying lemons on an airplane to cook with them was impressive.

Danielle Nichols Peaceful Cooking said...

Im so jealous! I would love a Meyer lemon tree (no place for one in the yard). Your jelly looks beautiful! :)

T.W. Barritt at Culinary Types said...

I don't think I've ever tried a Meyer Lemon, but I know they are the best. What a wonderful combination of lemon and vanilla in this jelly - I made apple jelly today, but I can't say it was this exquisite.

Monet said...

Hi Velva! Lemon jelly...I've never tried it before but it sure does sound and look lovely. Thank you for sharing! Here's to a wonderful first week of December!

Ramona JapaneseRedneck said...

My lemon tree finally made 1 lemon this year. Woo Hoo!!!

Maybe I'll have enough to make jelly next year.

Blond Duck said...

I love to clean with lemons!

Karen Harris said...

Love the sound of this. It kind of sounds like a lighter version of lemon curd. I can just taste this on a scone with a hot cup of tea.

Kitchen Butterfly said...

No one, absolutely no one is more thrilled than I to see this recipe up!

My friends weren't able to get me any Meyers :-( but I shall not despair!

I LOVE the recipe....may try it with regular lemons, just for a fix :-)

Thanks for sharing

Rachel Cotterill said...

That looks lovely! Sadly where I live, I'm never going to have a surfeit of lemons - so I'm a little bit jealous ;)

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