Sambuca Romana Jam

Blueberry jam spiked with Sambuca, the Italian licorice-flavored liqueur, and finished with whole coffee beans dropped into each jar. The coffee bean trick is a nod to the traditional way Sambuca gets served in Italy: three beans floated in the glass, called con la mosca, with the flies. The beans gently perfume the jam in the jar over time without making it taste like coffee.

Anise and blueberry are a sneaky-good pairing. The licorice note from the Sambuca finds the floral side of the berries and pulls it forward, while the lemon zest cuts through the sweetness so the jam doesn’t taste cloying on toast.

Like all pectin jams, this one demands a real rolling boil, not a simmer. The pectin only sets when the temperature gets high enough to drive off enough water and trigger the gel. Underboiled jam stays runny no matter how long you wait.

Pro Tips

• Use a heavy-bottomed saucepan. Thin pots scorch sugar fast and leave a burnt note in the jam
• Mix the pectin with the first portion of sugar before adding it. Sprinkling pectin directly into hot fruit causes lumps
• Skim the foam with a metal spoon for clearer, prettier finished jam
• Wipe jar rims clean before sealing or the lids won’t form a proper vacuum

Variations

• Swap Sambuca for amaretto, Grand Marnier, or framboise for a different liqueur signature
• Substitute blackberries or sweet cherries for the blueberries
• Tuck a small split vanilla bean into each jar for warmth alongside the coffee beans