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