Coffee Jelly

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Posted in FoodCanning-and-preserves

Introduction: Coffee Jelly

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.

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    13 Comments

    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.

    I saw this instructable and I was like AHHHHAAAAHAAAAAHAHHHHAAA WUMMY

    All of the pectin ive found here has sugar already added to it.
    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?
    Could I just brew a regular cup of coffee and use that?

    Instant tastes like, not nice...

    4 replies

    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.
    For the first try I used an instant of "higher" 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 "no cook" pectin. Google "no cook pectin" to find it.

    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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    u jelly?

    It is not the kind of jelly I would put on a piece of toast. But it has a slightly bitter sweet "caramel-ly" 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.