Southern Living JULY 2001
Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times or until mixture is almost smooth.
Cook blueberry mixture, 1 1/2 cups water, and sugar in a Dutch oven over medium heat, 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.
* 5 cups frozen blueberries, thawed, may be substituted.
Note: For testing purposes only, we used Sure-Jell Fruit Pectin.
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