UPDATE: While I have made 7 successful batches, it appears that many folks are running into trouble with this recipe. I recently made an 8th batch and it failed to gel.
I have since experimented with several pectins and taken the advice of Stephanie, a reader, and switched to Dutch Gel Pectin which works like a treat! Simply use a generously rounded 2/3 cup of the Dutch Gel and VOILA! Thanks so much to Stephanie for the great idea!
My husband lives, breathes, sleeps, drinks, and eats coffee. I mean REALLY.
We tea drinkers often get a reputation as being high maintenance, but my husband takes the cake with his coffee rules. The guy opts to drive rather than fly on all business trips under 12 hours so he can take HIS coffee and HIS coffee maker with him.
He gets it delivered automatically every month through Amazon.com because running out of coffee? Well, that’s simply unacceptable.
His love for coffee runs to all things coffee related with the singular exception of coffee yogurt which just “isn’t right”.
So after our grand trip to the Western Caribbean a couple of months ago which included a stop in Honduras where they had roughly 4 million coffee related gift shops he was in coffee lover’s heaven.
One of the shops in Roatán sold coffee jelly. The moment I saw it, I knew I’d be making it at home. How could I not?
I got home and started experimenting, beginning with my go-to pectin: Pomona’s Universal Pectin. I use Pomona’s for all the jams and jellies I make here during the summer and fall months.
It has never failed me and so I expected it to perform like a treat here. I was beyond shocked when my first 4-cups-of-coffee batch failed to set. “No problem! It’s coffee syrup!” I thought, and handed it out to friends as such.
I increased the pectin in Batch 2, and had a slightly thicker syrup, but still no set! What the heck? Batches 3, 4, and 5 were made after consulting with their helpline, but still yielded a thick syrup that was most certainly not a jelly.
At this point, I had blown through 14 cups of coffee (the last two batches having been smaller, experimental sized batches) and finally decided to throw a Hail Mary by using a box of my long-ago-abandoned SureJell.
I went all in with another 4-cup batch (because SureJell doesn’t lend itself to increasing or decreasing the batch size) and held my breath after removing the processed jars from the pot of hot water.
Since then, we have discovered that Dutch Gel is actually the most foolproof of all of the available pectins I have used.
It was PERFECT. It had the ideal jelly texture and viscosity and was a sight to behold.
Upon reflection (and discussion with my sister who is also a devoted Pomona’s user), I think the reason Pomona’s failed here when it has never failed before is a quirky one.
Pomona’s gelling action is activated by a low sugar environment (which I used in my experiments) and the addition of calcium water. Coffee has been proven to leach calcium from bones (it’s on the watch list of foods to avoid if you have osteoporosis) so my theory is that it prevents the calcium water from activating the pectin.
Like I said… it’s a theory, but it’s the only reason I can think of that Pomona’s wouldn’t do the job it’s so good at doing.
…And that is the story both of how Dutch Gel found a small place on my shelves (next to the Pomona’s) for one single use, and how I blew through a 32 ounce bag of my husband’s coffee beans and he was relegated to eating a jar of Coffee Jelly for breakfast and was quite surly until I overnighted a new bag here the next day from Amazon. Ahem. Whoops. Sorry, honey.
Cook’s Notes
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- I’m going to go ahead and say it. Dutch Gel is the best option for pectin here. Pomona’s failed absolutely in every single variation I tried.
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- Dont’ get weirded out by the presence of lemon juice in the recipe. For starters, it’s absolutely necessary to make this a safe item to can. The acidity is what prevents microbial growth in the jar, so it’s not optional to omit it.
Secondly, though, you really don’t taste it. It does a good job of brightening the coffee flavour without being overtly lemony. (Besides this, there are nations in the world where serving lemon with coffee is pretty standard!)
- Dont’ get weirded out by the presence of lemon juice in the recipe. For starters, it’s absolutely necessary to make this a safe item to can. The acidity is what prevents microbial growth in the jar, so it’s not optional to omit it.
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- Don’t be tempted to diminish the amount of sugar in the recipe. Dutch Jel is designed to work with a specific range of sugar and this recipe was tested using exactly 5 1/2 cups of the sweet stuff.
In order to make it lower sugar, you have to use a low-sugar pectin, and my experiments with that (specifically Pomona’s) were abject failures. Think of this as a sweet treat.
- Don’t be tempted to diminish the amount of sugar in the recipe. Dutch Jel is designed to work with a specific range of sugar and this recipe was tested using exactly 5 1/2 cups of the sweet stuff.
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- Are you wondering what to do with a batch of Coffee Jelly? Do you have coffee lovers in your life? Give them a jar for the holidays! Coffee Jelly is a great Christmas stocking stuffer!
You can spread it on toast or do like my husband loves: spoon onto Simple French Toast then top with whipped cream and a dusting of cocoa powder!
- Are you wondering what to do with a batch of Coffee Jelly? Do you have coffee lovers in your life? Give them a jar for the holidays! Coffee Jelly is a great Christmas stocking stuffer!
- This jelly is a great beginning canning project. If you need help with canning basics, SEE THIS PAGE.
Coffee Jelly
Ingredients
- 4 cups VERY strongly brewed coffee preferably a darker roast
- 1/4 cup lemon juice
- 5 1/2 cups granulated sugar
- 1 1/3 cups Dutch gel pectin
Also needed:
- 5 to 6 jelly jars with new two-piece lids. 8 ounce
Instructions
- Stir the coffee and lemon juice together in a 4 quart saucepan and bring to a boil over high heat. In a separate bowl, whisk together the sugar and Dutch Gel Pectin. Add the sugar to the boiling coffee mixture all at once, and whisk vigorously for 2 minutes, or until the pectin and sugar are fully dissolved into the solution. Return the mixture to a full rolling boil, and boil for exactly 1 minute. Remove the pan from the heat, ladle into clean 8 ounce jars, wipe the rims with a damp paper towel, and screw on new, two-piece lids until fingertip tight.
- Use the Boiling Water Bath method to process the jars for 10 minutes. Carefully transfer to a cooling rack or a tea towel on the counter and let cool, undisturbed, overnight. After the jars are cooled, remove the rings, wipe clean, and label. The jelly should be stored in a dark place -preferably a cool one- free of temperature fluctuations. It is best used within the year.
Nutrition
This post originally published November 2014, updated with video and improved cook’s notes in October 2018.
Erika says
How much sure gel if I don’t have dutch pectin?
Rebecca says
Hi Erika- I’m afraid I cannot give you an answer on that one because they’re not interchangeable and I did not use Sure Gel for this recipe. You can definitely order dutch gel via amazon and many bulk health food stores!
Robbin Strain says
Where do I find the pectin for sale
Rebecca says
Hi Robbin! You can find it at health food stores/co-ops, better stocked grocery stores, some big box stores, and online in many places. Here’s a link for finding them on Amazon. https://amzn.to/3nZZB3k
Jeremy Walker says
Since coffee leaches calcium, what about using half and half or milk to negate this issue? Or perhaps using condensed milk for the negation and to use in place of sugar (a more natural sweetener. I have also noticed that both light and brown sugars add a smooth richness… Almost a buttery-ness if you will. I only replace 1/2 of the white sugar with brown, because the gelling effect gets tougher and becomes more like soft gummy bears.
Rebecca says
Hi Jeremy- I don’t think you ought to add dairy to this because dairy is not stable for canning, unfortunately!
Jane says
I’ve never seen coffee jelly, but as a young girl I remember my mom making coffee jello for my dad. Mmmm.
Colleen Payne says
Came out hard as a rock too much pectin
Rebecca says
Hey Colleen- Wow! You are the first person who has had this over set. 🙂 I’d like to know what type of coffee and pectin you used!
Skye Jackson says
OMG — a Green eggs and Ham plate!!! Found one online for the granbaby!
Rebecca says
That’s just about what my reaction was when I saw mine at the thrift shop! I snapped it up off the shelf so fast that I’m pretty sure my hand was a blur. 🙂
Juanita says
Made this yesterday with a few adjustments and it turned out wonderful! If you like the taste of strong coffee. Lol
Rebecca says
I’m so glad you love it, Juanita!
Beatrice Mostert says
Did you use liquid pectin? In South Africa it is very hard to come by, we only have the granules and I do not know the ratio to use. Can you assist please?
Rebecca says
Hi Beatrice! I actually used powdered pectin called Dutch Gel for my most successful batches. It may take a little experimentation, but as mentioned, I used a generous 2/3 cup. 🙂 Best of luck!
Raymond says
Something new ,fascinating on the dessert table.
Cindy or says
I saw this posted on Pinterest today. I hadn’t ever worked with Dutch Gel Pectin so of course googled it. One site suggested that. 1/3 cup of this product is equal to a b
Karel says
Thanks awfully my husband is a coffee fanatic
Rebecca says
You’re very welcome!
Pam says
Is this still monitored? 😁
Just wanted to say that I have wanted to make this for two years. YES! Two years!
I did it! I made it!😀
I used the Dutch Jell and I also followed Jen’s instructions.
My mixture was setting up before I could get the jars sealed…well almost!
I could have made my coffee stronger, for sure!
I also added Vanilla in my coffee pot, before brewing, as suggested in the comments.
Wow! I want to do more ASAP.
If this review ever gets noticed, Thank YOU Foodie With Family, for sharing!
Thank you for the suggestions from others! It helped me tremendously!
♥️
Rebecca says
Of course, Pam! I always monitor comments! I’m so glad you love it and thank you for reviewing the recipe!!!
Corey C says
What coffee brand do you recommend using? I do not drink coffee nor do I like it but have a ton of coffee lovers in my life. So wondering what you recommend using for a brand? I’m assuming a good brand vs store brand will make a difference! But, thanks for posting this recipe! I can’t wait to try it! I love something different!
Rebecca says
Hi Corey- I also do not drink coffee. 🙂 My husband and kids love Cafe Altura French Roast, though, so that’s what I use. 🙂
Joanne says
Are you using a 6 oz cup or an 8 oz cup?
Thank you.
Rebecca says
Hi Joanne! I use 8 ounce jelly jars. You’re welcome!
D says
Mine turned out perfect first try. I too use pomonas pectin for most everything. This one I used Hoosier Hill Farms pectin. Turned out perfect.
Rebecca says
I’m so glad, D!!! Thanks for letting me know!