Green Tomato-Blueberry Jam

Vegetarian
Vegan
Gluten Free
Dairy Free
Low Fod Map
Health score
19%
Green Tomato-Blueberry Jam
45 min.
5
1040kcal

Suggestions


Are you ready to explore a unique and delicious twist on traditional jam? Introducing our Green Tomato-Blueberry Jam, a delightful blend that marries the tartness of green tomatoes with the sweetness of fresh blueberries for a truly irresistible condiment. Perfect for anyone seeking a hint of adventure in their culinary creations, this jam is not only vegetarian and vegan but also gluten-free and dairy-free, making it suitable for a wide range of dietary preferences.

Imagine spreading this vibrant jam on a slice of toasted bread or using it as a dip for fresh fruits. With layers of flavor enhanced by the warm notes of ground cinnamon and nutmeg, this jam elevates simple meals into extraordinary experiences. Each spoonful is a delightful explosion of freshness that captures the essence of summer, while being unique enough to impress your friends and family.

This easy-to-make recipe takes just 45 minutes, providing an opportunity for you to engage your cooking skills while creating something special. Whether you're looking for a new treat for your breakfast table or a special gift for a loved one, this Green Tomato-Blueberry Jam is sure to become a favorite. Plus, it's a wonderful way to utilize excess green tomatoes from your garden, ensuring that nothing goes to waste. Get ready to delight your taste buds and make your mornings a little brighter!

Ingredients

  • cups blueberries fresh stemmed
  • 5.3 ounce premium fruit pectin 
  • pounds tomatoes green coarsely chopped
  • teaspoons ground cinnamon 
  • 0.5 teaspoon ground nutmeg 
  • 0.3 cup juice of lemon 
  • cups sugar 
  • 1.5 cups water 

Equipment

  • food processor
  • blender
  • dutch oven

Directions

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

Nutrition Facts

Calories1040kcal
Protein2.02%
Fat1.66%
Carbs96.32%

Properties

Glycemic Index
37.02
Glycemic Load
146.84
Inflammation Score
-9
Nutrition Score
22.973912778108%

Flavonoids

Cyanidin
12.52mg
Petunidin
46.66mg
Delphinidin
52.44mg
Malvidin
100.03mg
Peonidin
30.03mg
Catechin
7.83mg
Epigallocatechin
0.98mg
Epicatechin
0.92mg
Eriodictyol
0.6mg
Hesperetin
1.77mg
Naringenin
0.17mg
Luteolin
0.3mg
Kaempferol
2.46mg
Myricetin
1.93mg
Quercetin
11.4mg
Gallocatechin
0.18mg

Nutrients percent of daily need

Calories:1040.27kcal
52.01%
Fat:2.06g
3.16%
Saturated Fat:0.22g
1.36%
Carbohydrates:267.66g
89.22%
Net Carbohydrates:257.05g
93.47%
Sugar:229.24g
254.71%
Cholesterol:0mg
0%
Sodium:113.97mg
4.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.63g
11.25%
Vitamin C:104.03mg
126.09%
Vitamin K:65.46µg
62.35%
Manganese:1.04mg
51.8%
Vitamin A:2413.76IU
48.28%
Fiber:10.61g
42.43%
Copper:0.57mg
28.4%
Potassium:877.02mg
25.06%
Vitamin B5:2.05mg
20.49%
Vitamin B6:0.38mg
19.05%
Vitamin B1:0.28mg
18.58%
Iron:3.25mg
18.08%
Vitamin B2:0.26mg
15.53%
Vitamin E:2.26mg
15.06%
Vitamin B3:2.46mg
12.29%
Phosphorus:121.87mg
12.19%
Magnesium:47.75mg
11.94%
Folate:44.48µg
11.12%
Calcium:71.38mg
7.14%
Zinc:0.68mg
4.55%
Selenium:2.84µg
4.06%
Source:My Recipes