Yeah, coffee lovers … you read that right — COFFEE JAM!
This jam is tasty and fun! It is easy to prepare and makes for a delicious spread, baked good filling, or ice cream topping. If you know how to can, it may also serve as a surprising gift.
NOTE – It is important that to read and fully understand how to prepare this recipe before starting to cook the jam. Also, have all ingredients measured and within each reach, along with a timer, utensils, and containers ready.
INGREDIENTS
- 2 cups – 480 mL Applesauce
- 2 cups – 240 mL Strong Brewed Coffee
- About 1/2 teaspoon – 2.5 mL Butter
- 4 Tablespoons – 60 mL Pectin (see note below)
- 2 cups – 426 g Brown Sugar
DIRECTIONS
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Follow Put applesauce, coffee, butter, and pectin in a medium saucepan and bring to a boil over medium heat.
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Follow Add brown sugar. While stirring over medium heat, bring mixture to a boil that cannot be stirred down (this helps to get the sugar dissolved). Start timer for one minute and continue boiling while stirring constantly. Remove from heat; carefully and quickly, skim any foam off of the surface using a tablespoon into a bowl (later, discard or taste once cooled to sample).
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Follow Ladle the hot jam into storage containers then allow to cool. Use soon, store in your refrigerator for several weeks. This jam may be canned for long term storage if you know the process. If you need to learn how to can properly, look to the Ball Book Of Canning And Preserving (a classic!), also the USDA website has free resources online.
Makes about 2 pints worth of jam.
TIPS & THOUGHTS
Safety First! Accidents can happen in kitchens, and it is best to develop practices to avoid them in the first place. I suggest using a long wooden spoon or another implement that does not conduct heat, and cannot fall in when laid on an angle in the pan. Also – Word to the Wise – if you are canning, I advise against using tongs (below left) to get lid pieces out of hot water. The water can run down the inside channel and get on to you – OUCH! Instead, my suggestion is to use these other tongs (below right) or something similar.
Instead of storing this jam in your refrigerator, you could probably freeze it – however, I have not personally tried this.
Not All Pectin Is Created Equal — Read On …
In perfecting my recipe, I made batches using each pectin product pictured below. When I used the Ball pectin, my jam came out more like a spread – even to say, it was a little runny. I also had some of the Sure Jell on hand and I thought to make another batch, wondering how it might come out. When looking at the back label of both products, I noticed something – let’s get mathy …
Ball
Serving size 1/4 tsp (0.7g)
Sure Jell
Serving size 1/8 tsp (0.5g), multiplied by 2 = 1/4 tsp (1g)
Already we can tell that the Sure Jell weighs more by volume. Presumably, one product is denser than the other – and I figured if one is denser, likely there is more pectin present … making the jam thicker. This becomes even more obvious when one calculates out to the 4 Tablespoons of pectin this recipe calls for …
Ball – 4 Tbsp (33.6g)
Sure Jell – 4 Tbsp (48g)
48g – 33.6g = A 14.4 gram difference for the same volume of pectin.
What were the results of my batch of jam using the Sure Jell pectin? Sure enough, it was thicker! All said, there are various pectin products produced and available on the market – use different ingredients and you will get different results.
PAIRINGS
No matter what pectin I have used, this jam tends to be soft – something to use more as a spread … okay, what I’m trying to nicely say here is that if you put this in a peanut butter and jam sandwich, I’m pretty sure the jam is going to run out. The choice is yours. In any case, due to the unique flavour of this jam, I prefer to put it on a baked good where the jam is the prevailing taste. One example I’m fond of — warm cornmeal muffins with a little bit of butter … they’re particularly good!
Updates & New Recipe Books — Coming Soon …
My debut book “Make Your Own Darn Good Cookies” is getting new cover art and interior colour pictures.
Re-release Goal — mid-April 2023 … maybe sooner!
Also Coming …
- Thanksgiving, Christmas, and New Years Cookie Recipes – Fall 2023
- 2020 & 2021 Recipe Of The Month Collection – Fall 2023
- Scot-Irish Recipes – in time for St. Patrick’s Day 2024
- 2022 & 2023 Recipe Of The Month Collection – Early 2024
- The Patriotic Piper Vol. 01 re-release with colour food photos – fingers crossed … late June 2023
Check me out online at Facebook, Twitter, and now Instagram for further updates on my upcoming books.
You know that I’ve been posting a FREE Recipe Of The Month on 
Early this week I met with a fellow Whidbey Island author at a local coffee shop — a curious individual we will call Eldritch Black. We wrote, we caught up, laughed, and — unsurprisingly enough — did what two like-minded people do, we talked shop. Eldritch has about a dozen kids-book titles under his belt long with others under a sobriquet, his nom de plume … or in simple terms a pen name. He shared with me from his wealth of knowledge and gave me more than a few invaluable tips! Two of these have occupied my mind 
