Coffee Jelly | Rahasia Masak

Coffee Jelly
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



  1. 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.

  2. 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.

  3. etc

  4. etc

  5. etc

For Full Instruction:

Rated 4/5 based on 568 Reviews

Post a Comment