Preparation:

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
Source:
Submitted by: Recipe Group Member
Date:

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