Green Tomato-Blueberry Jam

Directions

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.
5. 5
   Remove air bubbles; wipe jar rims. Cover at once with metal lids, and screw on bands.
6. 6
   Process in boiling-water bath 10 minutes.
7. 7
   * 5 cups frozen blueberries, thawed, may be substituted.
8. 8
   Note: For testing purposes only, we used Sure-Jell Fruit Pectin.