Eat your coffee, coffee lovers and non-coffee lovers alike! Sweet and lightly bitter, with a deep roasted flavor.
- 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
- 5 to 6 jelly jars with new two-piece lids. 8 ounce
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.
Calories: 399kcal | Carbohydrates: 103g | Sodium: 28mg | Potassium: 43mg | Fiber: 1g | Sugar: 91g | Vitamin C: 2mg | Calcium: 3mg | Iron: 0.4mg