Sambuca Romana Jam
Sambuca Romana Jam recipe
Yield
50 servingsPrep
15 minCook
20 minReady
35 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
blueberries
crushed, fresh |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
water
|
|
| ½ | cup |
liqueur
sambuca, licorice flavor |
*
|
| 2 ½ | cups |
sugar
|
|
| 1 ¾ | ounces |
fruit pectin, dry
one box |
|
| 10 |
coffee beans, whole
per jar |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
blueberries
crushed, fresh |
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
water
|
|
| 118 | ml |
liqueur
sambuca, licorice flavor |
*
|
| 591 | ml |
sugar
|
|
| 50.6 | ml/g |
fruit pectin, dry
one box |
|
| 1E+1 | each |
coffee beans, whole
per jar |
* |
Directions
Mix ¾ 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.
Makes 5½ pint jars.
