Sambuca Romana Jam Recipe

Step 1

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.

Step 2

Makes 5 1/2 pint jars.

From: Gourmet Preserves, Judith Choate

Things You'll Need

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

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