Coffee Jelly

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Intro: 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 Discussions

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    SHOE0007

    2 years ago

    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.

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    PHEONIXFOX24

    3 years ago

    I saw this instructable and I was like AHHHHAAAAHAAAAAHAHHHHAAA WUMMY

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    Pattus

    6 years ago on Introduction

    All of the pectin ive found here has sugar already added to it.
    Is that the same with yours or is it really pure?

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    l8nite

    6 years ago on Introduction

    this sounds really interesting, I feel some kitchen experiments ahead

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    groberdeau

    6 years ago on Introduction

    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
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    JustDaveNgroberdeau

    Reply 6 years ago on Introduction

    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.

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    groberdeauJustDaveN

    Reply 6 years ago on Introduction

    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.

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    JustDaveNgroberdeau

    Reply 6 years ago on Introduction

    Actually looking at it, you can do it with a "no cook" pectin. Google "no cook pectin" to find it.

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    kcbirder

    6 years ago on Introduction

    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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    ctrejo

    6 years ago on Introduction

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    u jelly?

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    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.