Eds Coffee Jelly Recipe

How to make it

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• Have four 16-ounce canning jars prepared for use. The recipe will fill three jars, and most of the fourth. If canning the jelly, follow instructions for a boiling-water canner. If not canning, have the jars well-cleaned.
• Reserve one cup water, pour remaining water into a six- or eight-quart saucepan.
• Pour one cup water into a small mixing bowl, add the instant coffee, mix until dissolved.
• Measure the sugar, then set to the side.
• Add the pectin to the water in the saucepan, stir constantly while using high heat to bring to bring to a full, rolling boil - that's a boil that will not stir down.
• Add all the sugar, keep stirring until the mixture returns to a full, rolling boil, then boil for one minute, remove from heat.
• Very carefully, add the coffee in small amounts to ensure it does not boil over, then return the hot mixture to the heat only as long as takes to boil again.
• If canning the jelly, fill the jars and process according to the instructions for a boiling-water canner. Cap and refrigerate the partially filled jar without processing in the canner.
• For refrigerated jelly, fill the jars to the bottom of the neck, then cap.
• Let stand a few hours until cool before placing in the refrigerator, all those jars of hot jelly would warm everything else.
• May take two to three days to set fully.