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Sambuca romana jam

Yield: 1 servings

Ingredients:

• 5 c Crushed fresh blueberries 1 ts 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

Instructions:

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

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