This jelly is out of this world good! It’s a delicate jelly, but bursts with vanilla flavor. Use on biscuits, breads and scones as starters. It's also great in vinaigrettes and sauces when you're after a twist of sweetness.
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This recipe makes six 8 ounce jars.
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Ingredients:
Vanilla juice
- 1oz vanilla beans of choice
- 6 cups distilled water
Vanilly Jelly
- 4 cups strained vanilla juice
- 1 box sure-jell fruit pectin
- 5 cups sugar
- 2 tsps vanilla extract (optional)
- Six 8 ounce jelly jars or jars of choice.
- First make the vanilla juice - In a sauce pot bring water to a boil, turn down to medium low, add vanilla beans and optional extract. Simmer for 30 minutes, stirring frequently. Remove from heat, cool and strain.
- Prepare your jars and canner.
- Bring juice to a boil, add pectin and stir. Return to a full rolling boil on high, stirring constantly for one minute.
- Stir in the sugar. Return to full rolling boil for 1 minute, again, keep stirring. Remove from heat and skim off any foam that forms.
- Ladle immediately into jars, leaving 1/4 inch from tops. Wipe rims clean and cover with 2-piece lids, screw on finger tight.
- Place in prepared canner and process 5 minutes. Remove jars and cool completely, check seals. This jelly can take up to a week or more to set. Be patient, it's vanilla!
Notes
☆ For best flavor, prepare the juice the day before. This allows the beans to infuse more flavor into the water. Strain and use.
☆ 4 cups of juice is needed for the jelly. I prepare 6 cups to be sure I have what I need. The beans absorb water and some can evaporate as it simmers. The leftover juice is good in things like pancakes, french toast, coffee, or teas.
☆ I like to put the juice in the fridge for an hour or so, or overnight to solidify the oils. I try to remove as many of the oils as I can by filtering it through a fine mesh strainer, the oils can prevent the jelly from setting.
Comments
I’m an avid jelly maker and I’ll definitely have to try this!