Caramel apple coffee jam

I know, sounds strangely intriguing, right?? I saw the recipe from Ball (I would link it, but it seems to be no longer online) and had to try it out. It’s a very nice and easy-to-make breakfast jam. I used Pomona’s Universal Pectin, so my recipe below is adapted for that with the calcium water and so on.

You’ll need: 

• 6 cups peeled, diced apples

• 2 cups extra strong brewed coffee

• 2 tsp prepared calcium water

• 2 tsp pectin

• ½ teaspoon ground allspice

• 3 cups brown sugar

• 1 tsp salt

Directions for cooking and canning:

1. Bring apples and coffee to a boil in a large stainless pot, reduce heat and simmer 10 minutes or until apples are soft.  Puree apples with an immersion blender or in a food processor. Return to heat.

2. Combine brown sugar and pectin in a bowl.  

3. Stir allspice and calcium water into the pureed apples. Over high heat, bring mixture to a full rolling boil that cannot be stirred down. 

4. Add pectin-and-sugar combo, stirring to dissolve. 

5. Return jam to a full rapid boil and boil hard for 1 minute stirring constantly. 

6. Remove from heat. Skim foam if necessary. (I didn’t really get any foam to speak of.) 

7. Ladle hot jam into a hot jar leaving 0.5 cm (¼ inch) headspace. "Bubble" each jar with a skewer or chopstick to release any trapped air. Wipe each rim with a clean paper towel dipped in vinegar. Place the snap lid down and screw the ring on finger tip tight.

8. Process jars 10 minutes, adjusting for altitude. Don't start your timer until the water is boiling.

9. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12–24 hours. Check lids for seal.  If they haven’t sealed (the lid still flexes) within 24 hours, put them in the fridge and use them first.