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Blueberries form the base of this jam, which is spiked with Sambuca liqueur and coffee beans.

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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.