Recipe - Sambuca Romana Jam

5 cup Crushed, fresh blueberries
One half cup Water
2 One half cup Sugar
10 Coffee beans per jar
1 teaspoon Grated lemon rind
One half cup Sambuca Romana
1 Box light fruit pectin

Mix Three fourths 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 5 One half pint jars. From: Gourmet Preserves, Judith Choate

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmealnew.zip