Meyer Lemon and Vanilla Bean Jelly

from ButterYum
makes 4 half-pint jars

15 ounces Meyer lemon juice, freshly squeezed and strained
3 1/2 cups vanilla sugar**
1 pouch liquid pectin

Have ready 4 sterilized half-pint jars, lids, and screw bands.  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!).  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.  Process in a hot water bath for 5 minutes.  Label and enjoy!

**Note:  if you don't have vanilla sugar, you can substitute 3 1/2 cups of granulated sugar plus the seeds of one vanilla bean.

recipe adapted from Sherrie Graham