Coffee Jelly

4 cups very strong coffee

1/4 cups lemon juice

5 1/2 cups granulated sugar

1 box SureJell Pectin

5 to 6 (8 ounce) jelly jars with new two piece lids

In a small saucepan, add all the ingredients except the coffee and ice. Bring to a simmer and stir frequently, allowing the caramel to melt. Keep stirring often so the caramel doesn’t stick to the bottom of the pan. Keep simmering until all ingredients are well blended. The baking cocoa may settle as small dark flecks and that’s totally okay. Set aside to cool.

Combine the coffee and the caramel cocoa mixture into the blender. Add the ice. You might have to add more depending on how thick you want the drink to be. I just wanted mine chilled so one tray was plenty. Blend until smooth.

Copyright Beyond the Bean 2016