Categories: Fruits, Preserve 
      Yield: 1 servings 
  
      5 c  Crushed, fresh blueberries          1 ts Grated lemon rind 
    1/2 c  Water                             1/2 c  Sambuca romana 
  2 1/2 c  Sugar                               1 ea Box light fruit pectin 
     10 ea Coffee beans per jar            
  
  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