Instructions:

Green Tomato-Blueberry Jam

Source: Southern Living July 2001

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

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.

Yields 5 pints.

Prep: 35 minutes, Cook 10 minutes, Process 10 minutes

* 5 cups frozen blueberries thawed, may be substituted.