Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 619.46 Kcal (2594 kJ) | ||
| Calories from fat | 0.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.09g | 0% | |
|---|---|---|---|
| Sodium | 24.49mg | 1% | |
| Potassium | 431.2mg | 9% | |
| Total Carbs | 155.42g | 52% | |
| Sugars | 144.29g | 577% | |
| Dietary Fiber | 5.01g | 20% | |
| Protein | 2.99g | 6% | |
| Vitamin C | 53.1mg | 88% | |
| Iron | 1.5mg | 9% | |
| Calcium | 47.7mg | 5% | |
| Amount Per 100 g | |||
| Calories | 120.24 Kcal (503 kJ) | ||
| Calories from fat | 0.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.02g | 0% | |
|---|---|---|---|
| Sodium | 4.75mg | 1% | |
| Potassium | 83.7mg | 9% | |
| Total Carbs | 30.17g | 52% | |
| Sugars | 28.01g | 577% | |
| Dietary Fiber | 0.97g | 20% | |
| Protein | 0.58g | 6% | |
| Vitamin C | 10.3mg | 88% | |
| Iron | 0.3mg | 9% | |
| Calcium | 9.3mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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