Best 8 Coffee Jelly Recipes

COFFEE JELLY

Steps:

• Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.

PEANUT BUTTER AND JELLY COFFEE CAKE

Steps:

• Heat oven to 400.
• Grease layer pan 9X 1 1/2 inches.
• Mix baking mix& sugar.
• Cut in peanut butter.
• Mix in milk and egg.
• Beat vigorously 1/2 minute.
• Spread in pan
• Spoon jelly or jam onto batter and spread thinly
• Bake 25 to 30 minutes or until light brown Serve warm.

WAKE UP COFFEE JELLY

Steps:

• Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
• Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
• Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

JAPANESE COFFEE JELLY

Steps:

• Mix gelatin powder and 4 Tbsp of water in a small cup.
• Mix coffee, sugar, and the gelatin in a sauce pan.
• Stir well on low heat until sugar dissolves.
• Strain the mixture and pour into four cups.
• Cool them in the refrigerater.
• Put some whipped cream on top of the jelly before serving.

JAPANESE COFFEE JELLY

Steps:

• For a firmer jelly, use 1 1/2 envelopes unflavored gelatin.
• Soften gelatin in cold water. Add coffee and stir until gelatin is dissolved. Stir in sugar, salt and vanilla extract. Pour into 8 x 4-inch loaf dish and chill until firm.
• Cut into cubes and spoon into small dessert glasses. Top with whipped cream and sprinkle with finely ground coffee.

COFFEE JELLY ROLL SUPREME

Steps:

• Preheat your oven to 350° degrees. Line the bottom of a jelly roll pan or a cookie sheet with parchment paper or wax paper, then grease with a little margarine.
• In a bowl sift together flour, baking powder and salt. Put aside until needed.
• In a small bowl add the egg yolks, sugar, espresso coffee, mascarpone cheese and vanilla extract and mix well.
• In a large bowl beat the egg whites and cream of tarter until stiff peaks form. Then gently fold into the egg whites, both the yolk and flour mixtures, one at a time, just until they are combined. Do not over mix the batter.
• Pour the batter into the prepared jelly pan or cookie sheet and bake for 20 minutes. Cool for 5 minutes in pan, then making sure to leave the paper on, unmold and roll the cake starting with the short side. Place the rolled cake in the refrigerator for 5 - 10 minutes to chill.
• Once the cake is chilled you can prepare the cream filling. In a large bowl add mascarpone cheese, powdered sugar and espresso coffee. Beat on low until soft peaks form. Now add the whipped cream and blend well. Place into refrigerator until needed.
• Assemble the cake: Take cake out of refrigerator, start unrolling the cake and gently remove the paper.
• Slowly drizzle the butterscotch syrup over the entire cake, watching that you don't get too close to the edges of the cake.
• Now spread all the coffee cream filling over the entire cake except for the edges.
• Then sprinkle the diced bananas over the cake and drizzle with the chocolate syrup.
• Carefully roll up the cake and wrap tightly in plastic wrap, placing in fridge until ready to serve. Sprinkle with powdered sugar and enjoy.

KAHLUA COFFEE JELLY

Steps:

• 1. Place water and gelatin in a microwave proof bowl. Microwave 10 seconds to soften gelatin.
• 2. Whisk in coffee and sugar. Pour mixture in a square glass baking dish and place in refrigerator. Refrigerate until set, approximately 1 hour.
• 3. Cut coffee jelly into 1 inch cubes and serve evenly among 6 dessert cups.
• 4. In a bowl, whisk together the sweetened condensed milk, whipping cream, and Kahlua. Spoon evenly over jelly, dust with cocoa and serve.

COFFEE JELLY

Steps:

• Soak the gelatin in the cold water until softened. Stir in the boiling water and stir until the gelatin is dissolved.
• Add the sugar and stir until dissolved. Stir in the coffee. Pour into a mold and chill thoroughly.
• Coffee and Cream Jelly Variation: Do not mold the jelly. Refrigerate in the mixing bowl in which it was made. When it begins to stiffen, beat it until it is light and foamy. Beat 1 cup heavy cream with 2 tablespoons sugar. Fold the whipped cream and whipped jelly together and place in a mold. Chill thoroughly.