5 cups fresh blueberries (or same amount of frozen, thawed)
4 large green tomatoes, coarsely chopped (about 4 pounds)
1 1/2 cups water
5 cups sugar
3 (1.75 ounce) packages of 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 for 10 minutes.
