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!

27 thoughts on “Learning to Preserve: Meyer Lemon Jelly with Vanilla

  1. 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.

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  2. 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.

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  3. 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.

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  4. 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!

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  5. 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

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  6. I have a Meyer lemon tree we planted about 16 yrs ago that's about 10 ft tall, and it produced several hundred lemons this year–they do fabulously in the American Southwest…many are the size of medium sized grapefruits. Meyer's make grocery store lemons just seem pathetic…This sounds like an interesting recipe I'll have to try! Thanks for posting

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  7. My great-grandmother’s were the queens of preserving fruits from our trees in the backyard (figs, plums, pears, peaches, and even persimmons), but I’ve always been intimidated by the complexities of canning and preserving watching them in the kitchen with giant smoking pots and sterilization of mason jars. However, this recipe gives me the confidence to try it after 55 years! It’s time to be adventurous!!!👍🏽

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