Ingredients:
4 cups VERY strongly brewed coffee preferably a darker roast
1/4 cup lemon juice
5 1/2 cups granulated sugar
2/3 cup, rounded Dutch gel pectin
5 to 6 jelly jars with new two-piece lids. 8 ounce
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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 Dutch Gel 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.
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For Full Instruction: foodiewithfamily.com
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