How should I make jam out of coffee cherries or coffee cherry husks?

I would like to make a jam (or perhaps more like a preserve/conserve or even marmalade; see this question for distinction) out of the husks of coffee cherries or the entire, whole coffee cherry (coffee berry).

A bit of background for completeness: coffee beans (really seeds) grow inside a fruit that grows on the coffee tree. This fruit of the coffee tree is commonly called a coffee cherry or coffee berry, (looking a bit like a red cranberry or cherry when ripe). There are good pictures on that linked Wikipedia page.

I found a source of dried coffee cherry husks. In general, one can infuse these husks (as a tisane) to make cascara or related qishr ; see another Coffee.SE question for more on that. I haven't (yet?) found any source of whole coffee cherries, so I intend to start with the husks. I could even consider gelling the brewed cascara as a jelly, if all else fails.

My questions are:

• Has anyone (around here) actually made jam/preserves with coffee cherries or husks?


• Does anyone know the properties of coffee cherry husks, as pertain to jam-making? E.g., natural pectin content, if they were starchy or totally inedible, or other relevant factors.


• Are there any traditional methods for doing this? E.g., recommended sugars to use, recommend gelling agents (pectin, agar, gelatine, ...), how to prepare the coffee husks for use, etc.

The credit for this question (and my obsession therewith) goes entirely to @EricPlaton over at Coffee.SE, by his original question about the topic, with a bit of suggestion by @Jefromi to ask about process-related topics here at SA. It sounds coffee cherry jam is made locally in some coffee-producing countries, so this concept isn't novel; however, prepared jam doesn't seem to be available more broadly.

As a side note, I've had coffee jelly , which is produced using (conventional, roasted, brewed) coffee and agar or gelatine, but that is not what I'm asking about. I'm also not here talking about using the roasted or un-roated beans themselves, which might be a separate, fascinating topic...