Sambuca Romana Jam Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Crushed, fresh blueberries
1 tsp: Grated lemon rind,
1/2 cup: Water,
1/2 cup: Sambuca romana,
2 1/2 cup: Sugar,
1 each: Box light fruit pectin,
10 each: Coffee beans per jar,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp
Tags
Fruits