Green Tomato-Blueberry Jam

  • 5 cups fresh blueberries, stemmed*
  • 4 large green tomatoes, coarsely chopped about 4 lbs
  • 1 1/2 cups water
  • 5 cups granulated sugar
  • 3 - 1.75 oz. packs fruit pectin
  • 1/4 cup lemon juice
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg image placeholder

Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times until mixture is almost smooth.

Cook blueberry mixture, 1 1/2 cups water, and sugar in Dutch oven over medium hear, stirring constantly, until sugar dissolves.

Stir in fruit pectin and remaining ingredients. Bring to a boil; cook stirring constantly, 5 minutes or until mixture thickens.

Pour hot mixture into hot jars, filling to 1/4 inch from top. Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.

Process in boiling-water bath 10 minutes.

*5 cups frozen blueberries thawed, may be substituted.

Servings: 5 pints
Submitted by: Recipe Group Member