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Green Tomato-Blueberry Jam

Southern Living JULY 2001

  • Yield: 5 pints


  • 5 cups fresh blueberries, stemmed*
  • 4 large green tomatoes, coarsely chopped (about 4 pounds)
  • 1 1/2 cups water
  • 5 cups sugar
  • 3 (1.75-ounce) packages 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 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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Green Tomato-Blueberry Jam Recipe