Strain the freshly squeezed orange juice through cheesecloth to remove pulp and solids. Measure out 4 cups.
Cook the Jelly Base
In a large pot, combine the orange juice, sugar, and vanilla beans (both seeds and pods). Stir over medium-high heat until the sugar dissolves.
Add the Butter & Pectin
Stir in a small pat of butter to reduce foaming.
If using pectin, add it now according to package directions for a firmer jelly. If skipping, simply continue boiling.
Boil Until Set
Bring the mixture to a full rolling boil that cannot be stirred down. Continue boiling for 8–10 minutes, or until the jelly reaches 220°F (the gel stage).
Remove Vanilla Pods & Jar
Take out the vanilla bean pods. Pour the hot jelly into sterilized jars, leaving ¼-inch headspace. Wipe rims, seal with lids, and process in a boiling water bath for 10 minutes.
Serving and Storage Tips
