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 elevate your condiment game with something truly unique and delightful? Introducing our Green Tomato-Blueberry Jam—a vibrant spread that beautifully blends the tartness of green tomatoes with the sweet succulence of fresh blueberries. This innovative jam not only serves as a delicious topping for your morning toast, but also makes for an exquisite dip for cheese platters and a splendorous addition to desserts.

Perfect for those with dietary restrictions, this recipe is vegetarian, vegan, gluten-free, and dairy-free, making it an inclusive choice for everyone gathered around your table. If you're following a low FODMAP diet, rejoice! This jam tickles your taste buds without the gut discomfort.

With only 45 minutes from start to finish, you’ll enjoy the gratification of homemade preserves without spending hours in the kitchen. Imagine the burst of flavor as you savor this jam that is not only delightful but also packed with the goodness of its fresh, wholesome ingredients. From breakfast spreads to innovative gourmet recipes, it’s time to unleash your creativity with this Green Tomato-Blueberry Jam! The vibrant colors and incredible taste will surely impress your family and friends, making every bite a culinary celebration.

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