I am not an expert, though I do put up jams, fruits, and pickles, and have read a good deal about canning safety. My understanding is that recipes with fruit and sugar are low-risk, as botulism and other worrisome microbes do not thrive in an acidic, low-moisture (due to sugar) environment.
I make quite a lot of jams and chutneys. It's not common to do this using hot waterbaths in the UK. Just make sure your jars are sterile (eg. Dishwasher on hot wash, boil for 5 mins or in cool oven for 15 mins) and ladle the jam in hot. I cover with waxed paper on top of the jam then seal the lids down while still hot. I like to reuse jars with vacuum buttons on the lid, if they don't suck down properly use those jars first. Rule of thumb is to make sure you have 50% sugar 50% fruit, and the jam should last to the next season.
The butter is supposed to reduce the foaming. I always omit this since my best friend is vegan and never seem to have much problem.
pI'm not sure why they add pectin as well in these recipes. Apples are high in pectin, so should set well without more in my expectation.
Looks like a tasty recipe; I like the idea of the spices and dark sugar.
LOL, my guess is, they add the pectin because the recipe site sponsor makes pectin! About the only reason I can see, when apple jam really should have plenty of pectin of its own!
Edited to add - I am not an expert either, but in the UK, as Nancy says, most high-sugar jam recipes don't call for waterbath processing at all. As coffee is somewhat acidic, to be 100% safe you may want to add some lemon juice to bring the acidity up, but 50% fruit 50% sugar AND waterbath processing really should be okay.
I'm only 60! That's not to old to learn to be a permie, right?
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