Meyer Lemon and Vanilla Bean Jelly

Here in my part of Virginia, Meyer Lemons are only available for a few short weeks so I look forward to their arrival each winter.  If you've never had the pleasure of tasting Meyer Lemons, they're a bit sweeter and less acidic than the more common Lisbon or Eureka varieties.  Some describe the flavor as a cross between lemons and oranges.  They also have thin skins and a short life span so grab them when you see them and make something yummy.

Items used to make this recipe:

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• half pint canning jars https://amzn.to/2NDwSgi

• sure jell liquid pectin https://amzn.to/2VwH9h1

• citrus press https://amzn.to/2C1EaWL

• canning pot https://amzn.to/2EGdfS9

• canning labels https://amzn.to/2En5XkS

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Meyer Lemon and Vanilla Bean Jelly

makes 4 half-pint jars

Printable Recipe

Ingredients

• 15 ounces Meyer lemon juice, freshly squeezed and strained

• 3 1/2 cups vanilla sugar**

• 1 pouch liquid pectin

Directions

1. Have ready 4 sterilized half-pint jars, lids, and screw bands.

2. 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!).

3. 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-tight screw bands.

4. Process in a hot water bath for 5 minutes. Label and enjoy!

Notes

• If you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

• Eureka lemon juice can be used instead of Meyer lemon juice, but the finished jelly will be more tart.

recipe adapted from Sherrie Graham

Molded Sparkling Cider

Each year around this time I purchase a case of pomegranates.  We love eating the arils (seeds), generally eating them straight up, but every now and then I use them in a recipe like this festive molded sparkling cider. They can be molded in just about anything.  I like to use a silicone mold for easy removal.

Molded Sparkling Cider

makes 8-10 servings

Printable Recipe

Ingredients

• 3 tablespoons unflavored gelatin powder (or 3 packages or 12 sheets)

• 2 cups cold water

• 1 cup granulated sugar

• 1 1/2 cups cold sparkling apple cider (or champagne)

• 1 1/2 cups cold lemon/lime soda (or ginger ale)

• 1/2 - 1 cup pomegranate arils (seeds)

Directions

1. In a medium saucepan, sprinkle gelatin over cold water; rest for 2 minutes.

2. Bring mixture to a boil and stir until gelatin is fully dissolved.

3. Remove from heat and add sugar; stir until completely dissolved.

4. Stir in cider and soda.

5. Pour mixture into a bowl and chill for 1-2 hours, until it thickens but doesn't set completely.

6. Stir in pomegranate arils and stir to evenly distribute.

7. Pour into molds or ramekins that have been prayed with nonstick cooking spray.

8. Chill until firm, at least 4 hours.

9. Unmold to serve.

inspired by a recipe from Hello, Jell-O by Victoria Belanger

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