I was playing around with ideas for coffee and thought, what about jelly? So this is a pretty simple version. I think it would be nice as a layer between cakes, or simple cookies. It could also be used as a base for marinades on meat.


Step 1:

Gather your ingredients. You will need:

4 cups water
1/2 cup instant coffee
1 box of fruit pectin (1.75 oz)
5 1/2 cups sugar

You will also need clean canning jars. (I used 3 16 oz jars but had a little left over.) 

Step 2:

Dissolve the instant coffee into 1 cup of water and set aside.

Step 3:

Pour the remaining water into a pot.

Step 4:

Add the pectin and bring to a boil while stirring. Then add the sugar and return to a boil, continuing to stir.

Step 5:

Add the coffee slowly and once again return to a boil while stirring.
Remove from heat and fill the jars.
Cover with lids and let cool. Will set after a day or two. Keep refrigerated.

My favorite use: topping vanilla ice cream.
<p>I am looking for an Pectin based substance I will use coffee and pectin. Then I will extract Pectinase from Penicillium D and test to see how quickly it eats through the pectin. This info is very useful.</p>
I saw this instructable and I was like AHHHHAAAAHAAAAAHAHHHHAAA WUMMY
All of the pectin ive found here has sugar already added to it. <br>Is that the same with yours or is it really pure?
this sounds really interesting, I feel some kitchen experiments ahead
COOL! Is there a way to do this without using instant coffee? <br>Could I just brew a regular cup of coffee and use that? <br> <br>Instant tastes like, not nice...
Sure. Just brew a strong coffee and use it to replace the 4 cups water. Just be careful as reheating can cause it to become bitter, which is probably why he used instant. Maybe using a cold brew will handle it.
Thanks. <br>For the first try I used an instant of &quot;higher&quot; quality and it turned out great. I may explore more options with future batches. It's awesome by the way.
Actually looking at it, you can do it with a &quot;no cook&quot; pectin. Google &quot;no cook pectin&quot; to find it.
Thanks! <br>
I think it would be good with peanut butter, or cream cheese. How about a thin layer on top of custard, or cheesecake?
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How does it taste? What have you tried it on?
It is not the kind of jelly I would put on a piece of toast. But it has a slightly bitter sweet &quot;caramel-ly&quot; taste that really compliments creamy vanilla ice cream. I also have poured it over a beef roast before cooking and it adds a rich flavor.

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