Easy Coffee Jelly Food

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COFFEE JELLY



Coffee Jelly image

This recipe is courtesy of the Central Market in Fort Worth, TX. Posted for Summer '09 Comfort Cafe. Cook time is estimated chill time.

Provided by TxGriffLover

Categories     Jellies

Time 2h10m

Yield 4 cups

Number Of Ingredients 5

2 tablespoons unflavored gelatin
1 1/2 cups cold water
1 cup boiling water
1/2 cup sugar
2 cups strong coffee

Steps:

  • Soak the gelatin in the cold water until softened. Stir in the boiling water and stir until the gelatin is dissolved.
  • Add the sugar and stir until dissolved. Stir in the coffee. Pour into a mold and chill thoroughly.
  • Coffee and Cream Jelly Variation: Do not mold the jelly. Refrigerate in the mixing bowl in which it was made. When it begins to stiffen, beat it until it is light and foamy. Beat 1 cup heavy cream with 2 tablespoons sugar. Fold the whipped cream and whipped jelly together and place in a mold. Chill thoroughly.

Nutrition Facts : Calories 109.7, Sodium 12.2, Carbohydrate 25, Sugar 25, Protein 3.1

WAKE UP COFFEE JELLY



Wake Up Coffee Jelly image

I have been making this coffee jelly for years and have not seen recipes for it. If you like coffee, you will probably like this.

Provided by jimmyz

Time 12h50m

Yield 160

Number Of Ingredients 4

2 ½ cups water
6 tablespoons instant coffee granules, or more to taste
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
3 ½ cups white sugar

Steps:

  • Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
  • Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.4 g, Sodium 0.1 mg, Sugar 4.4 g

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