Directions:
- Combine Ingredients:
- In a large pot, combine the brewed coffee, sugar, and brown sugar. Bring the mixture to a boil over medium heat, stirring until the sugars are completely dissolved.
- Add Pectin:
- Once boiling, stir in the powdered pectin. Return to a full rolling boil, stirring constantly. Boil hard for 1 minute.
- Skim Foam:
- Remove the pot from heat and skim off any foam with a metal spoon.
- Fill Jars:
- Ladle the hot jelly into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars with a clean, damp cloth, and seal with lids and bands.
- Process Jars:
- Process the jars in a boiling water bath for 10 minutes (adjust for altitude if necessary).
- Cool and Check Seals:
- Remove the jars from the water bath and let them cool completely on a kitchen towel. Check the seals after 24 hours; the lids should not flex up and down when pressed.
- Store:
- Store any unsealed jars in the refrigerator and use within a few weeks. Sealed jars can be stored in a cool, dark place for up to one year.