- 1oz vanilla beans of choice
- 6 cups distilled water
- 4 cups 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, and add vanilla beans. Simmer for 30 minutes, stirring frequently. Remove from heat and cool.
- Prepare your jars and canner.
- When the vanilla juice is cool, stir in the pectin and bring to a full rolling boil on high, stirring constantly.
- Stir in the sugar and vanilla extract. 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!
☆ For best flavor, prepare the juice the day before. This allows the beans to infuse the water more.
☆ 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.
☆ When the juice cools, I put it 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.