This is the jam I was raised on and when I was old enough, to actually help out in the kitchen, I had the honor of helping my Oma make this jam. If it was a good year for the raspberries we would pick them from our garden, but otherwise we would buy trays of them from the local farm stands. This is an easy, no stove, freezer jam that can be put on anything and everything, some recommendations include: dutch babies, pancakes, toast, muffins, ice cream, yogurt... you get the idea. - clermontkitchen —clermontkitchen
Test Kitchen Notes
I was excited to try Oma Jam because it uses a method that's new to me -- and a no cook/no can jam in a Texas summer is a beautiful thing. This jam is super easy to make. I couldn’t find MCP pectin but my stuff had freezer jam listed so I used it and it worked fine. All you do is a little mashing, a little stirring, and a little waiting and you have a beautiful bright berry jam. I thought the amount of sugar called for seemed a lot so I only used half and my jam still came out plenty sweet. So I recommend adjusting the sugar to taste and make sure you are using no sugar needed pectin … I will try this method on other jams as well. Thank you, Oma!!! - aargersi —aargersi
roughly 4-5 cups jam
fresh Raspberries (3 1/4 c Berries once crushed)
Wash and rinse your jam containers and rinse the fruit
Using a potato masher crush the berries - not too much - 2 cup batches at a time. There should be body in the mash and not too much juice. Once all batches are crushed combine fruit into one bowl.
Gradually stir in the pectin into the fruit. Let the fruit stand for 30 minutes, stirring lightly every 5-10 minutes.
Mix in the Karo Syrup so that everything is completely integrated
Lastly, gradually add the sugar and stir gently until the granules are completely dissolved. Put your jam in your containers and let stand at room temperature for 24 hours. Jam can be used immediately, refrigerated for up to a month and frozen for up to a year.