Black Cherry Espresso Jam

By ivybliss

Ingredients

• 1-1/2 cups sugar
• 5 Tbsp Ball® RealFruit™ Instant Pectin
• 1-1/2 tsp instant coffee granules
• 1 Tbsp water
• 3 cups pitted, finely chopped black cherries
• 1 tsp fresh lemon juice
• 5 Plastic Ball® (8 oz) Freezer Jars

Preparation

Step 1

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.