Green Tomato-Blueberry Jam

Prep: 35 min | Cook: 10 min | Process: 10 min | Yield: 5 pints

Ingredients

• 5 cups fresh blueberries, stemmed*
• 4 large green tomatoes, coarsely chopped (about 4 pounds)
• 1 1/2 cups water
• 5 cups granulated sugar
• 3 (1.75 ounce) packs fruit pectin
• 1/4 cup lemon juice
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg

Instructions

1. Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times until mixture is almost smooth.
2. Cook blueberry mixture, 1 1/2 cups water, and sugar in Dutch oven over medium hear, 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.

Notes

* 5 cups frozen blueberries thawed, may be substituted.

Attribution

Posted by Tweetycook at Recipe Goldmine 6/26/01 5:47:11 pm

Source: Southern Living magazine, July 2001