Coffee Jam

• 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.