Caramel Apple Coffee Jam

I’m really in canning mode recently! I’m still a relative novice to canning, so I stick to sources I trust so I can preserve safely.

Freshpreserving.com is the ultimate source, so when I saw this recipe for Caramel Apple Coffee Jam, I knew I had to try it!

Using coffee in a jam intrigued me; I was interested to see what the flavor of this jam was like!

This is the first time I’ve worked with pectin in a recipe, which is basically a gelling agent that gives jams and jellies their texture. It is a starch found naturally in fruits and vegetables, so a lot of recipes for canning use a bit of acid to create the thickening needed. (I’ve also used chia seeds to create this texture in the past too.)

Ingredients (makes about 6 half pint jars):

• 5 apples, peeled and diced (about 7.5 cups) – I used honeycrisp apples
• 3 cups extra strong brewed coffee
• 6 tablespoons pectin
• 3/4 teaspoon ground allspice
• 3 cups brown sugar, lightly packed

Fill a very large pot with enough water to cover the jars by 1 to 2 inches. Wash your jars, lids, and bands in hot soapy water, rinsing them well and drying them thoroughly. Add the jars to the water and heat in simmering water. (You want the jars to be warm when you fill them with the jam.)

Add your diced apples and coffee to a large pot and bring to a boil. Reduce the heat and simmer for 10 minutes, or until the apples are soft.

Using an immersion blender or food processor, puree the mixture. It will have the consistency of thin applesauce. Return the mixture to high heat.

Whisk in the pectin and allspice.

Bring to a full rolling boil that cannot be stirred down.

Add in the sugar, stirring to dissolve.

Return the mixture to a full rapid boil and boil for 1 minute, stirring constantly.

Remove the mixture from heat.

When you are ready to can, carefully remove the jars from the water. Fill each jar with the jam, leaving a 1/4 inch of headspace.

Clean the rim and threads of each jar, using a clean, damp paper towel.

Add the lid on top of each jar, allowing the orange sealing compound to come in contact with the jar rim. Add the band and twist until it’s fingertip tight.

Add the jars to your pot, making sure that the water level covers to tops of the jars by at least 1 inch. Add boiling water if needed.

Add the lid to your pot and bring to a rolling boil. Process the jars for 10 minutes (it might be more if you live in a high altitude area).

When processing time is complete, turn off the heat and remove the lid. Let jars stand in the water for 5 more minutes.

Remove the jars from the canner (using a jar lifter if you have it) and set upright on a towel. This helps prevent jar breakage when the jar comes in contact with a cooler surface. Let jars sit for 12 to 24 hours. Do not tighten the bands during this time.

After 12 to 24 hours, check the lids for seals. The lids should not “pop” when the center is pressed. Remove the bands and try to lift the entire jar by the lid. If the lid stays on top, you have a good seal. If it doesn’t, refrigerate those jars and eat them sooner.

I like to label my jars so that I know what’s in them and also know what month I canned them.

Unopened jars should be stored in a cool dry place, and should be consumed within twelve months of making the jam.

The brown sugar gives this jam that “caramel apple” flavoring. The coffee flavor is relatively subtle, but it does add another layer of flavor to the jam.

Freshpreserving.com suggests spreading this on hot cinnamon rolls or folding it into scone batter before baking. It’s also really yummy just spread on some toast!