Strain the orange juice through cheesecloth.

Combine orange juice, sugar, butter, vanilla bean scrapings and beans in a large pot.

Bring to a hard boil over high heat.

**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.

**If you are not going to use pectin, make sure the hard boil reaches 220 degrees F. and maintains that for 3 minutes.

Take pot off heat.

Remove the vanilla beans from the pot and ladle jelly into prepared jars.

Wipe rims, apply lids and screw on bands.

Process in a boiling water canner for ten minutes.

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.

Every 10 minutes, turn jars upside down/right side up so vanilla specks will be evenly distributed and not all collect at the top.

When they are cool enough to handle, check the seals. Store any unsealed jars in the fridge and place the rest in your pantry.