Sambuca romana jam

Yield: 1 servings

Measure 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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