Stretching the summer flavors into fall with fresh jam

MUSKEGON, Mich. — If you're looking for a way to stretch out the flavors of summer, it's easier than you think. 13 On Your Side's Kirk Montgomery took a trip to the Muskegon Farmers Market to learn about canning fresh fruit. He was joined by dietitian Grace DeRocha from Blue Cross Blue Shield of Michigan.

Homemade Blueberry Jam

Ingredients

• 4 cups blueberries
• 3 cups sugar

Instructions
1. Preheat oven to 250 degrees.
2. With a potato masher or other utensil, crush 1 cup of berries in a medium non-reactive saucepan.
3. Add remaining 3 cups of berries and ½ cup of water to pan. Bring to a simmer over medium heat. Cook and stir occasionally with a wooden spoon to break up blueberries. Do so for about 6 minutes or until berries are soft.
4. Meanwhile, spread sugar out on a rimmed baking sheet and heat in oven for about 5 minutes, until warm.
5. Slowly stir sugar into berries in pan. Bring mixture to a simmer, stirring constantly.
6. Reduce heat to medium-low, cook at a slow boil until thickened for about 45 minutes to an hour. Refrigerate jam in airtight containers up to 2 weeks, or store in sealed, sterilized jars up to 6 months.

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• Check out these end-of-summer smoothies
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