Pear and Apple Jam with Coffee – Recipe for Topping and Layering with Step-by-Step Photos

This pear and apple jam with coffee is unique and incredibly delicious thanks to the addition of vanilla sugar and a special cooking method. The coffee imparts a delicate, pleasant, and light aroma without overpowering the flavors of the other ingredients. And the vanilla accentuates all the flavors of the jam.

Nutritional value per serving

0 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 0 g

*Nutritional value is calculated per 100g of ingredients

Total time: 1 hour 5 minutes
Time in the kitchen: 25 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Recipe with step-by-step photos

Pear and apple jam with coffee

Ingredients

Servings

Pear

1 kg
Apples

2 kg
Sugar

1 kg
Coffee

50 G
Vanilla sugar

10 G

Preparation

Step 1

Wash and dry the apples and pears, peel them, cut them in half, and remove the cores. Weigh them at this point to obtain a net weight. Then grate the apples and cut the pears into 1-1.5 cm slices.

Step 2

Add sugar and mix carefully, being careful not to break the slices. Let it sit for 2 hours to allow the fruit to release its juices. Then place it over low heat and stir gently until any remaining sugar dissolves at the bottom of the bowl.

Step 3

Boil for 5 minutes from the moment it boils and leave until it cools completely for 4-6 hours, depending on how hot it is in the kitchen.

Step 4

Return to low heat and bring to a boil. Meanwhile, fold the cheesecloth into four layers and place the coffee beans in the center, tie it into a small bag with string, and add it to the bowl. Simmer for 30 minutes, turn off the heat, and let steep for 2 hours.

Step 5

Press the coffee bag firmly against the edge of the bowl to release the aroma and color. Bring the jam to a boil and add the vanilla sugar. Stir and let it simmer for about 2 minutes.

Step 6

The pear and apple jam with coffee is ready. Pour into sterilized jars, filling to the brim, and seal with metal lids.

If the fruit has released a lot of juice and you have more than you'd like, don't reduce the jam to a thick consistency at the final stage. Simply place a sieve in the center of the bowl, which will quickly fill with syrupy juice, and scoop out the excess with a ladle or spoon. Then bring to a boil and pour the coffee pear-apple jam into jars.

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