Green Tomato-Blueberry Jam

1. 1

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

2. 2

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

3. 3

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

4. 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. 5

   Process in boiling-water bath 10 minutes.

6. 6

   * 5 cups frozen blueberries, thawed, may be substituted.

7. 7

   Note: For testing purposes only, we used Sure-Jell Fruit Pectin.

* Per serving · 4 servings · Values may vary.

No additional tips available.