Sambuca romana jam
1 servings
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Crushed, fresh blueberries |
| 1 | teaspoon | Grated lemon rind |
| ½ | cup | Water |
| ½ | cup | Sambuca Romana |
| 2½ | cup | Sugar |
| 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
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