black cherry espresso jam (freezer jam)

How To Make black cherry espresso jam (freezer jam)

• 1

  STIR sugar and instant pectin in a bowl until well blended.
• 2

  COMBINE cherries and lemon juice in a large bowl. Set aside.
• 3

  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.
• 4

  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.
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