Coffee Jelly
Eat your coffee, coffee lovers and non-coffee lovers alike! Sweet and lightly bitter, with a deep roasted flavor.
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
Calories: 399kcalCarbohydrates: 103gSodium: 28mgPotassium: 43mgFiber: 1gSugar: 91gVitamin C: 2mgCalcium: 3mgIron: 0.4mg
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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