Green Tomato-Blueberry Jam

• 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

1. Pulse blueberries and chopped tomato in a blender or food processor 3 or 4 times or until mixture is almost smooth.
2. Cook blueberry mixture, 1 1/2 cups water, and sugar in a Dutch oven over medium heat, stirring constantly, until sugar dissolves.
3. Stir in fruit pectin and remaining ingredients. Bring to a boil; cook, stirring constantly, 5 minutes or until mixture thickens.
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. Process in boiling-water bath 10 minutes.
6. * 5 cups frozen blueberries, thawed, may be substituted.
7. Note: For testing purposes only, we used Sure-Jell Fruit Pectin.

fresh blueberries, green tomatoes, water, sugar, lemon juice, ground cinnamon, ground nutmeg

Taken from www.myrecipes.com/recipe/green-tomato-blueberry-jam (may not work)