5 Ingredients or Fewer

Oma Jam

July  5, 2011
1 Rating
Author Notes

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

  • Makes roughly 4-5 cups jam
Ingredients
  • 4 pints fresh Raspberries (3 1/4 c Berries once crushed)
  • 1/4 cup fresh Lemon juice
  • 4 1/2 cups Sugar
  • 1 cup Karo Light Syrup
  • 1 packet MCP Pectin
In This Recipe
Directions
  1. Wash and rinse your jam containers and rinse the fruit
  2. 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.
  3. Gradually stir in the pectin into the fruit. Let the fruit stand for 30 minutes, stirring lightly every 5-10 minutes.
  4. Mix in the Karo Syrup so that everything is completely integrated
  5. 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.
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  • aargersi
    aargersi
  • SouffleBombay
    SouffleBombay
  • Lauryn Mack
    Lauryn Mack
  • Mandragoras
    Mandragoras

    6 Reviews

    Lauryn M. July 16, 2011
    when do you put the lemon juice in?
     
    aargersi July 19, 2011
    I added it with the sugar
     
    Mandragoras July 15, 2011
    MCP = Modified Citrus Pektin

    greetings from Germany !
     
    aargersi July 14, 2011
    Hi! I am going to test this recipe - what's MCP pectin? Nice to know what the heck I am doing :-)
     
    Author Comment
    clermontkitchen July 8, 2011
    It's the best - had some for breakfast this morning. Hope you and your kids enjoy!
     
    SouffleBombay July 7, 2011
    Nothing beats a childhood memory of a food or cooking :)
    I will try this with my kids this weekend! Thanks!!