Title: Sambuca Romana Jam
Categories: Fruit Preserve
Yield: 1 Servings
| 5 | c | Crushed, fresh blueberries |
| 1/2 | c | Water |
| 2 1/2 | c | Sugar |
| 10 | | Coffee beans per jar |
| 1 | ts | Grated lemon rind |
| 1/2 | c | Sambuca romana |
| 1 | | Box light fruit pectin |
Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind,
water, and Sambuca in a heavy saucepan. Cook over high heat, stirring
constantly, until mixture comes to a hard boil. Stir in remaining sugar.
Bring to a rolling boil, still stirring constantly. Boil for 1 minute.
Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in
each jar. Immediately pour jam into hot sterilized jars and vacuum seal.
Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate