---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fruits
       Yield: 1 servings
       5 c  Crushed, fresh blueberries
       1 t  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