Caramel Apple Coffee Jam
1.Prepare cans of boiling water. Heat the jar in boiling water until it can be used. Do not boil. Wash the lid with warm soapy water and set it aside with a rubber band.
2.Boil the apples and coffee in a large stainless steel pan, reduce the heat, simmer for 10 minutes, or until the apples are soft. Use an immersion blender or a puree apple in a food processor. Reheat it.
3.Stir in pectin and five-spice powder. Make the mixture boil at high temperature and cannot be stirred. Add sugar and stir to dissolve. Restore the jam to a full, rapid boil and bring it to a boil, stirring continuously for 1 minute. Remove from the fire and remove foam if necessary.
4.Pour the hot jam into the hot pot and leave a 4-inch top space. Clear the bubbles. Wipe the edge of the jar. Center the lid, cover with the strap, and tighten the fingertips. Put the jar in a pot of boiling water. Repeat until all the jars are full.
5.Handle the jar for 10 minutes and adjust the height. Turn off the heat, take off the lid and let the jar sit for 5 minutes. Remove the jar and cool for 12 to 24 hours. Check that the lids are sealed and they should not bend when pressing the center.