July 27, 2013
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PAT GREENHOUSE/GLOBE STAFF
Mid-June to mid-July is prime berry season, and jam-makers have been flocking to markets and pastures for coveted harvests.
Blueberries, Meyer lemons, and candied ginger were used by Michelle and Margie Gordan Hurwitz to make a special Sparkle jam for Doves and Figs in Dartmouth.
Robin Cohen heated jars as she prepared to pour jam made from fresh, local blueberries.
The heat , Cohen said, squeezes the pectin — the jelly-like substance that holds a jam together — out of the berry skins.
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