Coffee Jelly

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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!

Cook’s Notes
I’m going to go ahead and say it. Sure Jell is the best option for pectin here. Pomona’s failed absolutely in every single variation I tried. I have not experimented with Dutch Gel, but that might work! Please let me know if you try it with that.
Don't 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!)
Don’t be tempted to diminish the amount of sugar in the recipe. Sure Jell 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.

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  • 5

Ingredients

  • 4 cups VERY strongly brewed coffee, preferably a darker roast
  • 1/4 cup lemon juice
  • 5 1/2 cups granulated sugar
  • 1 box SureJell Pectin
  • 5 to 6 (8 ounce) jelly jars with new two-piece lids.

Preparation

Step 1

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 SureJell 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.

http://www.foodiewithfamily.com/coffee-jelly/

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