Oma Jam

• 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

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.

fresh raspberries, lemon juice, sugar, syrup

Taken from food52.com/recipes/13089-oma-jam (may not work)