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.)
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.