Apricot Jam with Coffee Beans

Cooking method

1. Step 1:

   

   For apricot jam with coffee beans you'll need: apricots, sugar, a lemon, and whole coffee beans.

2. Step 2:

   

   Wash and dry the apricots, remove the pits, and weigh them. Purée half of the apricots in a blender.

3. Step 3:

   

   Coarsely chop the remaining apricots.

4. Step 4:

   

   Wash and dry the lemon and squeeze out the juice.

5. Step 5:

   

   Crush the coffee beans so they release more of their aroma. You don't want a coffee grinder here — we're not after ground coffee. Use a mortar instead, so the beans stay in small pieces. This coarse crush is what keeps the jam from turning coffee-brown as it cooks.

6. Step 6:

   

   Pour the crushed coffee onto a clean piece of cheesecloth folded several times over. Gather it into a pouch and tie it shut.

7. Step 7:

   

   In an enamel pot (the one you'll cook the jam in), combine the chopped apricots, apricot purée, sugar, and lemon juice.

8. Step 8:

   

   Mix everything well.

9. Step 9:

   

   Tuck the coffee pouch into the fruit mixture and let it sit on the counter for 1.5 hours.

10. Step 10:

    

    Set the fruit mixture over the heat and bring to a boil. Simmer over low heat for 15–20 minutes, stirring occasionally. Drop a bit of jam onto a saucer — if it holds its shape and doesn't run, the jam is ready.

11. Step 11:

    

    Take the jam off the heat and remove the coffee pouch.

12. Step 12:

    

    To keep the jam for winter, sterilize a suitable jar and lid, fill it with the jam, and seal it tightly. Store it in the refrigerator or a cellar. If you plan to eat it right away, just spoon it into a clean jar, close it with a regular lid, and keep it in the fridge. Enjoy!