Summary

Ingredients

• 600 ml apple juice, clear
• 600 ml grape juice, light
• 50 ml juice (cranbery) or red grape juice, no nectar
• 3 tablespoon coffee beans, a strong variety
• 2 tablespoon coffee beans, a strong variety
• 500 g preservin suar, 3: 1

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Instructions

1. Mix the types of juice in a large saucepan. Put the 3 tablespoons of coffee beans in a tea filter, close and bring to the boil with the juice. Let the coffee beans steep in the juice for 30 minutes. Then remove the bag and dispose of it.
2. Let the juice cool down to room temperature. Then add the 2 tablespoons of coffee beans and the preserving sugar to the juice and cook for at least 4 minutes according to the manufacturer`s instructions. Do the gel test.
3. Pour the jelly with the coffee beans evenly into prepared glasses up to the brim, close and place on the lid for 10 minutes. Turn the glasses over and over so that the coffee beans are evenly distributed. It will take a while for the hot jelly to begin to gel.
4. Tip: I also put the glasses on their side on a cloth. Makes about 4 glasses of jelly with 370 ml content.