250 g high-strength ground coffee
30 cl of pure and natural apple juice
800 g of sugar
1 liter of water
In a saucepan, bring the water to a boil, then incorporate the whole of the ground coffee and leave infuse out of fire for 30 min.
Filter the resulting liquid.
Take 60 cl which you will pour in a basin for jam accompanied with apple juice and sugar.
Bring to the boil and cook for 15 min often and delicately Using a skimmer.
Check cooking: jelly deposited on a cold plate solidifies rapidly.
Immediately remove the bowl from the fire and skim over carefully.
Scald and dry pots beforehand, then pour the jelly and cover.