Slow Jam Catuaí Guatemala Recipe

Prepare slow-brew concentrate

Combine 0.25 cup coarsely ground Catuaí Guatemala coffee and 1.5 cups cold filtered water in a heatproof jar or French press. Stir to fully saturate grounds. Cover and let steep in the refrigerator for 12–16 hours (overnight) to extract a smooth, low-acidity concentrate.

After steeping, press or strain the grounds through a fine-mesh sieve lined with a coffee filter or cheesecloth. You should have roughly 1 to 1 1/4 cups of coffee concentrate. Measure the yield and discard used grounds responsibly (compost if available).

Transfer the concentrate to a small saucepan. Add 1 tablespoon brown sugar and 1/2 teaspoon vanilla (or scrape seeds from the split vanilla bean into the liquid). Bring to a gentle simmer over low heat and reduce until slightly thickened and syrupy (about 8–12 minutes), stirring occasionally. Remove from heat and let cool slightly.

Cook the fruit

In a medium heavy-bottomed saucepan combine 1.5 cups quartered strawberries, 0.75 cup granulated sugar, 2 tablespoons water, and 1 tablespoon lemon juice. Stir to combine and let macerate 10–15 minutes so the sugar starts to draw juices from the fruit.

Place the saucepan over medium-low heat. Cook gently, stirring occasionally, until the fruit breaks down and releases more liquid (about 8–10 minutes). Use a wooden spoon or potato masher to break larger pieces to your preferred chunkiness — for a smooth jam, mash thoroughly; for rustic jam, leave pieces.

Add pectin and finish cooking

Sprinkle 1 teaspoon pectin evenly over the simmering fruit and stir quickly to dissolve. Increase heat slightly and bring the mixture to a gentle boil, stirring constantly, and cook 2–3 minutes to activate the pectin and thicken the jam base. Remove from heat.

Slowly stir the cooled coffee reduction (about 1/3–1/2 cup depending on yield) into the hot jam base. Taste as you add — the coffee will add depth, roast, and slight bitterness. Start with 1/4 cup and increase up to 1/2 cup to reach your desired coffee intensity.

Return the pot to low heat and simmer together for 2–4 minutes, stirring, until the mixture is well combined and has reached a jammy thickness. To test, place a small spoonful on a chilled plate; if it wrinkles when pushed with a finger, it’s ready.

Off the heat, whisk in 1/2 tablespoon unsalted butter and a pinch of fine sea salt to add sheen and balance sweetness. Taste and adjust: add a touch more lemon if too sweet or a touch more coffee reduction if you want a stronger coffee note.

Ladle the hot jam carefully into 8-oz sterilized jars, leaving 1/4 inch headspace. Wipe rims clean, seal with lids, and refrigerate once cooled. For short-term storage keep refrigerated and use within 3–4 weeks. For longer shelf stability, process in a boiling water bath for 10 minutes (adjust time for altitude) before cooling and storing.

Let the jam rest at least 12 hours for flavors to meld before using. The coffee note will mature and integrate over 1–3 days.