Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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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