Sambuca Romana Jam - cooking recipe

Ingredients

3/4 cup sugar
1 box light fruit pectin
5 cups fresh blueberries
1 teaspoon lemon, rind of, Grated
1/2 cup water
1/2 cup sambuca romana
1 3/4 cups sugar
50 coffee beans (10 beans per jar)

Preparation

Mix 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.