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Strain the orange juice through cheesecloth.
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Combine orange juice, sugar, butter, vanilla bean scrapings and beans in a large pot.
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Bring to a hard boil over high heat.
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**If you add the pectin now, pour in the entire box and continue stirring until it reaches another hard boil. Continue boiling for exactly 1 minute.
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**If you are not going to use pectin, make sure the hard boil reaches 220 degrees F. and maintains that for 3 minutes.
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Take pot off heat.
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Remove the vanilla beans from the pot and ladle jelly into prepared jars.
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Wipe rims, apply lids and screw on bands.
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Process in a boiling water canner for ten minutes.
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Remove jars from processing pot and place them on a towel-lined countertop and let them cool in a draft-free area for several hours.
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Every 10 minutes, turn jars upside down/right side up so vanilla specks will be evenly distributed and not all collect at the top.
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When they are cool enough to handle, check the seals. Store any unsealed jars in the fridge and place the rest in your pantry.