We are down to only a few more things we want to make for our Christmas Preserve Baskets for this year!
One of them is the Coffee Jelly (with Cinnamon and Vanilla) that I made this morning! I LOVE coffee, so this just seemed the ultimate in jelly making lol! As with most jellies, that are made with juice/liquid, I just used freshly brewed coffee to make this one.
I also have my turkey for Thanksgiving in the oven. It is the first time that I am cooking it using the convection setting on my new oven. I am documenting how it goes and will hopefully post it tomorrow!
For the rest of today, I am hoping to spend it at the sewing machine, getting a few more Christmas gifts off my To Do list!
Here is what I started with.
I started by brewing a full pot of coffee… I only needed 4 cups but it was a really dark coffee, my favourite, so I wanted to enjoy a cup of it while I was making the jelly!
I poured the coffee into my large pot and added the lemon juice.
Speaking of lemon juice, Dillon bought me this really cool juicer when he was shopping, waiting for me to be done at one of my Dr.’s appointments. Today was the first time I tried it and it is great! The fact that it fits on a large mouth mason jar is perfect for storing the juice until you need it!
Back to the jelly…. I put the coffee and lemon juice, with the vanilla and cinnamon in my large pot and whisked it until it was all combined.
Over high heat, I brought it to a full boil.
I removed it from the heat and added the sugar and Certo and whisked it until all the sugar and Certo had dissolved.
I returned it to the stove, again over high heat, and brought it to a full rolling boil. I let it boil like this for 1 full minute before removing it from the heat again. (I apologize for this picture lol)
I let it sit on the counter for a minute to let the foam settle and removed as much as I could get. There was definitely less than when making fruit jellies.
I ladled it into my prepared jars using a soup ladle and my canning funnel.
I put the lids and rings on, finger tight, and processed it in a hot water bath for 10 minutes.
I removed them from the pot when the 10 minutes were up.
Let them cool for a few minutes before giving the jars a quick wipe down and labeling them.
And that’s it. Once fully cooled, I will put them on the canning shelf in the basement with the rest of the preserves I have made for the baskets.
As of now we have the following for our baskets: Dill Pickles, Gingerbread Jelly, Bacon/Onion Jam, Cranberry Raspberry Jelly, Hot Pepper Jelly and now this Coffee Jelly. I almost forgot about that nasty horse radish I made too!
We are still planning on making Orange Marmalade, more Cranberry Sauce and some kind of fruit preserve for our lucky recipients, along with some kind of homemade candy and some baking!
Coffee Jelly with Cinnamon and Vanilla
Preparation Time: 30 minutes Processing Time: 10 minutes Servings: 6 -250 ml jars
- 4 cups freshly brewed coffee, preferable a dark roast
- 1/4 cup fresh lemon juice
- 1 tsp. vanilla
- 2 tsp. cinnamon
- 5 1/2 cups white sugar
- 1 pkg. Certo
- In a large pot, pour fresh brewed coffee, lemon juice, cinnamon and vanilla. Whisk until combined.
- Bring to a full boil, over high heat.
- (While preparing jelly, start a large, lidded canning pot boiling with enough water to cover jars by one inch)
- Once it has reached a full boil, remove from heat and pour in sugar and Certo. Whisk until both are fully dissolved.
- Return to stove, on high heat, and bring to a full rolling boil.
- Maintain the rolling boil for one full minute.
- Remove from heat and let sit for a few minutes to allow foam to settle.
- Remove foam from top of hot jelly.
- Carefully ladle into prepared jars.
- Put lids and rings on, finger tight.
- Process in a hot water bath for 10 minutes.
- Remove from hot water bath, allow to cool before wiping down jars and applying labels.
- Store in a cool, dark place. The jelly could take up to 2 weeks to fully set.