| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Grains |
|
Fruits |
1 |
Servings |
INGREDIENTS
| 5 |
c |
Crushed, fresh blueberries |
| 1/2 |
c |
Water |
| 2 1/2 |
c |
Sugar |
| 10 |
|
Coffee beans per jar |
| 1 |
ts |
Grated lemon rind |
| 1/2 |
c |
Sambuca Romana |
| 1 |
|
Box light fruit pectin |
INSTRUCTIONS
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
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip
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