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Prepare a boiling water bath and heat jars in simmering water until ready to use (do not boil). Wash lids with warm soapy water and set aside.
Place 5 cups of diced peeled apples and 2 cups strong brewed coffee in a large pot and simmer until the apples are soft (about 10 minutes). Use an immersion blender to puree the mixture.
Stir in pectin and allspice and bring to a full rolling boil, then add sugar and stir to dissolve. Bring up to a full hard rolling boil and boil for one minute. Skim foam if necessary.
Ladle the hot jam into the prepped glass jars leaving ¼” head space. Remove air bubble and wipe rims. Add lid finger tight, and repeat with remaining jars.
Process jars for 10 minutes in the boiling water bath (adjusting for altitude). Turn off the heat and let rest for five minutes. Remove and cool for 12-24 hours – check the lids for a proper seal – they shouldn’t flex.
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