Serves:

Ingredients:

5 c Crushed, fresh blueberries
1/2 c Water
2 1/2 c Sugar
10 ea Coffee beans per jar
1 ts Grated lemon rind
1/2 c Sambuca Romana
1 ea Box light fruit pectin

Method:

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