Indulge in the delightful combination of sweet caramel, tart apples, and rich coffee flavors with this Caramel Apple Coffee Jam. Perfect for spreading on toast, drizzling over ice cream, or using as a filling for pastries.
Ingredients: 8 cups of peeled, cored, and chopped apples about 8-10 medium-sized apples. 1/2 cup of strong brewed coffee. 1/4 cup of lemon juice. 1/2 cup of caramel sauce. 1 package 1.75 oz of fruit pectin. 6 cups of granulated sugar.
Instructions: Prepare your canning jars and lids by sterilizing them in boiling water or using a dishwasher on a sterilize setting. In a large, heavy-bottomed pot, combine the chopped apples, brewed coffee, and lemon juice. Cook over medium-high heat, stirring occasionally, until the apples are soft and begin to break down about 15-20 minutes. Stir in the caramel sauce and fruit pectin. Bring the mixture to a rolling boil, stirring constantly. Once it's boiling, add the granulated sugar all at once and continue to stir vigorously. Bring the mixture back to a full rolling boil that can't be stirred down and cook for 1-2 minutes, or until the jam thickens. Remove the pot from heat and skim off any foam from the surface of the jam. Carefully ladle the hot jam into the prepared canning jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue. Place the sterilized lids on the jars and screw on the bands until they are fingertip-tight. Process the jars in a boiling water bath for 10-15 minutes to ensure they are properly sealed. Make sure the water covers the jars by at least 1 inch. Remove the jars from the water bath and allow them to cool to room temperature. Check the seals by pressing down on the center of the lids. If they don't pop back, they are sealed correctly. Any unsealed jars should be refrigerated and used within a few weeks. Label the sealed jars with the date and store them in a cool, dark place for up to a year.
