Squeeze citrus fruit, pour the juice through a fine sieve and put it into a large pot together with sugar, pectin and vanilla pod, split in a half. Stir well and bring to a boil. Keep it at a rolling boil over medium to high heat for 5 minutes and stir occasionally. Remove from the heat and remove the pod as well. It will seem way to liquid, but don't worry, it will ger firmer and jelly as soon as it will get cold.

Fill the juice into the jar and close them tightly. Use sterilized jars (wash them into boiling water). Close them , put them into a large pot (use a table cloth to separate them) and cover them with water. Bring it to the boil and let it simmer for 20 minutes. Remove from the heat and let the jars cool completely into the water. You can store your jelly in your cupboard for months and months, and when you’ll open the jar it will be as fresh as just squeezed!