Title: SAMBUCA ROMANA JAM
Categories: Fruits
Yield: 1 servings
5 c Crushed, fresh blueberries
1 t Grated lemon rind
1/2 c Water
1/2 c Sambuca romana
2 1/2 c Sugar
1 ea Box light fruit pectin
10 ea Coffee beans per jar
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
