Here are 2 more things to consider and keep in mind when you’re making this delicious Coffee Jelly:
I have not experimented with Dutch Gel, but that might work!
Don’t get weirded out by the presence of lemon juice in the recipe. For starters, it’s absolutely necessary to make this a safe item to can. The acidity is what prevents microbial growth in the jar, so it’s not optional to omit it. Secondly, though, you really don’t taste it. It does a good job of brightening the coffee flavor without being overtly lemony.
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Source: Rebecca Lindamood