Recipe Station

Ingredients: 

• 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.

Instructions: 

• 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.

Now, you can play with the flavor, adding vanilla or cinnamon, but then again, as I said, making coffee jelly is a hit-and-miss process. But, when you get it right (or even when you don’t) it is mouth-watering. It is also such a unique gift that anyone who receives it would be a happy camper. Coffee jelly, coffee love!

To see an added twist to this classic recipe please visit: Foodie With Family