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Coffee Jelly! If you live, breathe, sleep and eat coffee this is for you!

For all the coffee addicts (yes me too!) who believe you haven’t got enough coffee in your blood system, I recommend this one!
It would also make a great present at Thanksgiving or for Christmas!
Delight your guests – you can put it on French toast with a bit of whipped cream and a dusting of cocoa powder.
Or why not a delicious desert, with a lovely hot cup of coffee (although you may be up all night!)
This recipe is kindly put together by Rebecca Lindamood and will make around 5 to 6 (8 ounce) jars.
  • 4 cups VERY strongly brewed coffee, preferably a darker roast
  • ¼ cup lemon juice
  • 5½ cups granulated sugar
  • 1 box SureJell Pectin
Also needed:
  • 5 to 6 (8 ounce) jelly jars with new two-piece lids.
  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.
  2. 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.


More information here

image:flickr user Yvette Tan


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