Green Tomato-Blueberry Jam
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




5 cups fresh blueberries stemmed
(thawed frozen blueberries may be substituted)
4 lrg green tomatoes - (abt 4 lbs) coarsely chopped
1 1/2 cups water
5 cups sugar
3 ounces pkt fruit pectin - (1 ¾  ea)
1/4 cup lemon juice
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg

Preparation

1 Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times or until mixture is almost smooth. 2 Cook blueberry mixture, 1 1/2 cups water, and sugar in a Dutch oven over medium heat, stirring constantly, until sugar dissolves. 3 Stir in fruit pectin and remaining ingredients. Bring to a boil; cook, stirring constantly, 5 minutes or until mixture thickens. 4 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. 5 Process in boiling-water bath 10 minutes. 6 This recipe yields 5 pints. 7 Comments: For testing purposes only, we used Sure-Jell Fruit Pectin. 8 Yield: 5 pints