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. 
This recipe makes six 8 ounce jars.
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.


  1. 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.
  2. Prepare your jars and canner.
  3. Bring juice to a boil, add pectin and stir. Return to a full rolling boil on high, stirring constantly for one minute.
  4. 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.
  5. Ladle immediately into jars, leaving 1/4 inch from tops. Wipe rims clean and cover with 2-piece lids, screw on finger tight.
  6. 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 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.


VanillaPura Pro


I’m an avid jelly maker and I’ll definitely have to try this!

— Denise