Blueberry-Coffee Jam Time from James Beard Award Winner

NEW YORK - July 26, 2013 - PRLog -- This recipe may be used as credited in the second graph with our without the attached  image.  Please shoot any questions to Publicity@RedRockPress.com  Thanks, Richard

         Blueberries on Top

         This sophisticated coffee-infused blueberry topping is a seasonal joy---a  wreath of pleasure added to lemon  sorbet, vanilla ice cream or your morning toast.   Refrigerated, it may serve you from late July blueberry season through Labor Day.  If you choose to bottle it in accord with USDA water-bath rules, you can have it on hand as winter-holiday gift or save it to add a blue note to next year's 4th of July  strawberry shortcake.

       The recipe below for Sambuca Romana Jam was created by three-time James Beard award winner Judith Choate and appears in her collection, The Best Little Book of Preserves & Pickles (Red Rock Press), reprinted here with permission.

         Sambuca Romana Jam

         fill four 1/2-pint jars

2 1/2 cups sugar, divided

1 box powdered light fruit pectin

5 cups crushed fresh blueberries, preferably organic

1 teaspoon freshly-grated lemon zest, preferably organic

1/2 cup water

1/2 cup Sambuca Romana or other coffee liqueur

10 coffee beans per jar

Mix 3/4 cup of sugar with the powdered light fruit pectin in a small mixing bowl.  Combine the blueberries and lemon zest in  a heavy saucepan. Stir in the water and coffee liqueur along with the sugar/pectin mixture and place over high heat. Bring to a hard boil, stirring constantly. Stir in the remaining 1 3/4 cups of sugar. Stir constantly back to a rolling boil. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon.

Place 10 coffee beans in each jar. Immediately pour jam into sterilized jars and cap.  A jar can be safely refrigerated for up to six weeks before opening.

If preserving, you'll need to process for 10 minutes in a boiling water bath according to USDA guidelines.