If you like Sambuca like I like Sambuca (which is a lot, by the way) and you want something with a little extra to spread on your toast, this is just the thing. Makes 5 half-pint jars.
- 1 kg (2 ¼ lb) fresh blueberries, crushed
- 1 tsp lemon zest
- 125ml (½ cup) water
- 350g (12 oz) sugar
- 1 box light fruit pectin
- 50 coffee beans per jar
- 125ml (½ cup) white Sambuca
- Mix a third of the sugar and the pectin together. In a large, heavy saucepan, stir together the blueberries, lemon zest, water and Sambuca. Cook over a high heat, stirring constantly, until the mixture is boiling hard. Stir in the remaining sugar, and bring back to the boil, stirring constantly. Boil for another minute, then remove from the heat.
- Place 10 coffee beans in each jar, then immediately pour in the hot jam and seal tightly. Leave to cool for some time.