Ingredients For black cherry espresso jam (freezer jam)
1 1/2 c
ball* realfruit* instant pectin
1 1/2 tsp
instant coffee granules
black cherries, pitted, finely choppe
lemon juice, fresh
plastic freezer jars (ball*)
How To Make black cherry espresso jam (freezer jam)
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.
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