Ingredients for Sambuca Romana Jam
- 2 cups sugar
- 1 packet powdered pectin
- 4 cups fresh blueberries
- zest of 1 lemon
- 1/2 cup water
- 2 tablespoons Sambuca Romana
- 10 coffee beans per jar
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How to Make Sambuca Romana Jam
- In a medium bowl, thoroughly mix together 1 cup of sugar and 1 packet of powdered pectin.
- Add 4 cups of fresh blueberries, the zest of 1 lemon, 1/2 cup of water, and 2 tablespoons of Sambuca Romana to a heavy-bottomed saucepan. Stir in the sugar-pectin mixture.
- Bring the mixture to a full rolling boil over high heat, stirring continuously. This should take about 2-3 minutes.
- Stir in the remaining 1 cup of sugar.
- Continue to stir constantly as the mixture returns to a rolling boil.
- Once at a rolling boil, maintain the boil for exactly 1 minute, stirring continuously to prevent burning.
- Remove the saucepan from the heat immediately.
- Skim off any foam that has formed on the surface using a metal spoon.
- While the jam is still hot, place 10 coffee beans into each sterilized jar (this is optional, but adds a nice visual touch).
- Carefully ladle the hot jam into the prepared jars, leaving about 1/4 inch headspace.
- Seal the jars immediately using a vacuum sealer or a water bath canning method (refer to your chosen method for specific instructions).
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
2291g
Fat
1g
Carbs
232g
