Coffee is an essential life-giving liquid that jumpstarts our mornings, but there’s more to it than simply a caffeine delivery system. There are thousands of compounds in the coffee bean, and we often taste distinct flavours that remind us of food. Inspired by the sweet and fruity notes of a high quality coffee, this week’s recipe is going to be something edible! Our Coffee Apple Jam is built on a standard formula of three parts fruit to two parts sugar. Feel free to play around with varieties – we especially like mixing tart Granny Smiths with Red Delicious apples for a tangier result. The finished jam is packed with fresh fruit flavour, candied sweetness, and bittersweet toffee notes from the espresso. Perfect on toast, or as an ice cream topping. It’s a classic example of having your coffee and eating it too!
Ingredients:
- 100g espresso (brewed from 3 capsules, about 35g each)
- 2 cups of diced apples (two medium apples, or about 300 grams)
- 200 grams of white sugar
- ¼ teaspoon cinnamon
- ¼ teaspoon nutmeg
- juice of one lemon
Peel and core the apples first, before dicing and adding to a bowl. They don’t have to look perfect, so a rough chop is perfectly acceptable! Add lemon juice to the same bowl, and toss to combine. The acid is essential to the jam-making process, and will also keep your fruit from browning.
Now, let’s cook some jam! In a non-reactive saucepan on medium heat, add the apples, sugar, cinnamon, and nutmeg. Once the sugar starts to liquefy, stir in the three espresso shots. Let the mixture boil once, then turn down the heat. Simmer for 10 minutes, then mash down the softened apples with a wooden spatula, or better yet, a heatproof potato masher. Some chunks are always welcome in the finished jam, so don’t fret if you aren’t able to mash everything to a pulp! Continue to stir, scraping down the bottom and the sides of the pan to prevent burning. After 10 more minutes, the mixture will have reduced to half its original volume. To test for doneness, put a small amount of liquid onto a pre-frozen spoon and place back in the freezer for two minutes. If it comes out gel-like when you touch it, then the jam is done! If not, continue simmering for 5 minutes and repeat the spoon test.
Once the jam is ready, transfer to a clean heat-proof glass container (an 8oz mason jar is perfect!) and leave uncovered for an hour, or until the mixture has cooled. Cover and refrigerate overnight to allow it to fully set. Kept chilled, this jam can be enjoyed for up to a month!
Recommended Capsule: Comet Danny by PPP Coffee
Words & Photos by Jonathan Choi (@theheadbean)
