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 either

• the entire, whole coffee cherry (a.k.a. coffee berry; beans and all), or


• the skin and pulp of coffee cherries (i.e., the flesh of the fruit -- everything except for the beans. Often discarded from "normal" coffee production, these skin, pulp, and pectin remnants seem to be called "husks", which sounds a little odd or misleading; thanks to @Jefromi for articulating this).

Edit: I tried to clarify the usage of fruit and husks; I'm trying to use the canonical terms as best as I understand them.

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, and a botanical diagram at wikia.

I found a source of dried coffee cherry husks (i.e., the dried skin and pulp of the fruit). In general, one can infuse these husks (or the whole, dried fruits), as a tisane, to make coffee cherry tea (also called cascara, or qishr -- see another Coffee.SE question for more on coffee cherry tea). I haven't (yet?) found any source of whole coffee cherries, so I intend to start with the husks (dried skin and pulp only). I could even consider gelling the brewed coffee-cherry tea as a jelly, if all else fails.

My questions are:

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


• Does anyone know the properties of coffee cherry fruit/husks, as pertain to jam-making? E.g., natural pectin content, if the skin/pulp is 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 fruit/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 foodstuff-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 (to me) topic...