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Blueberries form the base of this jam, which is spiked with Sambuca liqueur and coffee beans.
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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.
Blueberries form the base of this jam, which is spiked with Sambuca liqueur and coffee beans.
See Also
More Jelly and Jam Recipes
Marmalade Recipes
All Recipes
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
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
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.
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