Best 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.

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.

FROZEN ICED COFFEE WITH COFFEE JELLY

Steps:

• Make the coffee jelly:
• Dissolve gelatin in 3 Tbsp. cool water in a small bowl. Let stand until bloomed, about 2 minutes.
• Meanwhile, combine hot coffee and sugar in a loaf pan or large resealable container. Gently stir gelatin mixture into coffee until combined (do not stir too vigorously or air bubbles will appear). Chill until firm, about 2 hours.
• Make the whipped cream:
• Using an electric mixer on medium-high speed or a whisk, whip cream in a large bowl until soft peaks form. Add sugar and vanilla and whip to medium peaks.
• Make the frozen iced coffee:
• Blend coffee, syrup, cream, sugar, vanilla, and 3 cups ice in a blender until smooth.
• Assemble the drink:
• Cut coffee jelly into 3/4" cubes. Fill 4 tall glasses with 1/2 cup cubed coffee jelly each. Spoon 3 Tbsp. whipped cream over each and spread to create a solid layer of cream. Divide frozen iced coffee (about 1 cup each) among glasses on top of cream layer. Top with more whipped cream and serve immediately with bubble tea straws.

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.

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.

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.

PEANUT BUTTER JELLY COFFEE CAKE

Steps:

• Preheat oven to 350 degrees. Grease a 9x13 baking pan with non-stick cooking spray. Crumb: In a mixing bowl, add in the melted butter, peanut butter, brown sugar, and flour. Mix with a hand mixer until crumbly. Set aside.
• Cake: In a mixing bowl, add in the cooled melted butter and sugar. Beat with a hand mixer until incorporated.Add in the egg and vanilla and beat until incorporated. In a separate bowl, add in the baking soda, baking powder, and flour. Whisk until incorporated. Add half of the flour into the wet mixture and mix until just combined. Add all of the buttermilk. Beat on low until just combined. Add in the remaining flour and beat until just combined.
• Pour the batter into the prepared pan and even it out. Spread the jelly and melted peanut butter on top of the batter. Carefully spread all of the crumb on top of the peanut butter and jelly. Make sure all the cake is covered with crumbs. Place the cake into the oven and bake for 1 hour or until the cake is done. Place a clean toothpick in the center of the cake. If there's batter, not melted peanut butter, on the toothpick, let it bake longer. If it comes out with moist crumbs or clean, it's done. Let cool completely. Cut 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.