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Category: Breakfast

(Updated 1/2/2013)
Black Cherry Espresso Jam


 1½ cups sugar
5 Tablespoons Instant Fruit Pectin
1½ tsp instant coffee granules
1 Tablespoons water
3 cups pitted, finely chopped black cherries
1 tsp fresh lemon juice
5 half pint (8 oz.) Jars


Stir sugar and instant pectin in a bowl until well blended. Combine cherries and lemon juice in a large bowl. Set aside. Combine coffee granules and water in a cup, stirring until dissolved. Stir into cherry and lemon juice mixture. Add to pectin mixture. Stir 3 minutes. Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.