Yield: 1 servings
|5 cups||Crushed, fresh blueberries|
|1 teaspoon||Grated lemon rind|
|½ cup||Sambuca Romana|
|1 each||Box light fruit pectin|
|10 eaches||Coffee beans per jar|
Mix ¾ 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 5½ pint jars. From: Gourmet Preserves, Judith Choate