Cherry Espresso Preserves

I’ve found that working with liquid pectin isn’t my favorite (I prefer dry), but in some recipes it works well. This is a different kind of jam, not like anything you have had before most likely! If you like smaller cherry pieces, feel free to chop them, instead of quartering.


Cherry Espresso Preserves


  • ½ cup unsweetened cherry juice
  • 1/3 cup espresso roast whole coffee beans
  • 6¼ cups sugar
  • 5 cups (about 1¾ pounds) fresh cherries, pitted and quartered
  • 1 6-ounce package liquid fruit pectin (both packets inside)


In a small saucepan bring cherry juice to a boil, add coffee beans and remove from heat. Let steep, covered, for 30 minutes. Strain juice, discard beans.

Fill a canning pot halfway with water, add in canning jars, bring to a boil covered.

In a large pot combine reserved juice, sugar, and cherries. Bring to a full rolling boil, stirring constantly. Stir in both packets of pectin quickly. Return to a rolling boil, sitting constantly, boil hard for 1 minute. Take off heat.

Drain the jars, place on a clean kitchen towel.

Sterilize a canning funnel and a ladle, ladle hot jam into the jars, pour in hot liquid, leaving a ¼” headspace. Wipe the jar rims with a new paper towel, dampened with hot water.

Place a new canning lid on each jar, screw on bands until finger tip tight.

Place jars into canning rack, lower into the water, place cover on. Bring back to a boil, process for 10 minutes, starting timing once water boils. Turn off heat, remove jars, place on a cooling rack covered with a kitchen towel. Let cool, listening for the pings of the lids. Once cool, check the lids by pressing gently in the middle. If any spring back, put in refrigerator and use within a few weeks.

Makes 6 half-pints worth (42 ounces), I used a variety of jar sizes, mostly 4 ounce jars. Store for up to 1 year in a dry and cool area.