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
- 5 to 6 (8 ounce) jelly jars with new two-piece lids.
- 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.
More information here
image:flickr user Yvette Tan