Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Ingredients:
- 5 cups crushed, fresh blueberries
- 1 teaspoon grated lemon rind
- 1/2 cup water
- 2-1/2 cups sugar
- 1 box light fruit pectin
- 1/2 cup Sambuca Romana (anise-flavored liqueur)
- 10 coffee beans per jar
Preparation:
Mix 3/4 cup 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.
Yield: 5 half-pint jars
Recipe Source: Gourmet Preserves by Judith Choate (Grove Press)
Reprinted with permission.
Yield: 5 half-pint jars
Recipe Source: Gourmet Preserves by Judith Choate (Grove Press)
Reprinted with permission.
