Vanilla Caramel Iced Coffee

4 cups of regular or decaf coffee, brewed and at room temperature

1/2 cup of french vanilla creamer (or your favorite flavored creamer)

1 cup of half & half or milk

2 teaspoons baking cocoa

1/2 cup caramel bits

1 tray of ice cubes

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 SureJell 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.

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.

Copyright Beyond the Bean 2016