There are so many things I enjoy and two of them are coffee and jelly (yay breakfast!). When I came across a recipe for coffee jelly I just had to try it!
Most of the friends I told about the jelly were "...okay..." but a few agreed to taste test.
I gave it a go. Syrup. Yuck. Went back over the recipe. Did I mention it was one of my first attempts at canning? No simple grape or apple jelly for me! I got a copy of the Ball's Blue Book of Canning and studied the instructions and their recipes. Ahh. The technique was right; the recipe wasn't.
I made a few alterations and gave it another go. Jelly!
My friends who tried it actually all liked it - husbands especially. (men...coffee...)
Here 'tis:
COFFEE JELLY
4 cups very strongly brewed coffee
[I added grounds for about 10-12 c. but only put in water for 9 c. then let it sit on the plate for at least 4 hr.]
1/4 c. lemon juice
5 1/2 c. granulated sugar
1 box SureJell pectin
Stir coffee and lemon juice together in a 4-qt saucepan and bring to a boil over high heat. Add pectin to mixture and return to a boil. Add sugar and whisk vigorously for 2 minutes or until sugar dissolves. Return mixture to a full rolling boil and boil for exactly 1 minute. Remove from heat.
Ladle into half-pint jars with 1/4" headspace, wipe rims, and screw on tops fingertight.
Water bath - process 10 minutes. Transfer to a towel and let cool overnight. After cooled, test seal. Remove rings and wipe lid and jar clean. Label.
Best used in one year. Makes 6 half-pint jars.
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There are a lot of sources for basic canning instructions but the Blue Book is my go to source.
Enjoy!
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