Wash, stem and crush enough berries to make 4 level cups. Put crushed berries into a 2 to 4 quart kettle. Sift in slowly 1 package (3 1/2 ounce) M. C. P. jam and jelly pectin, stirring vigorously. Set aside for 20 minutes with occasional stirring.

Add 1 cup light Karo syrup; mix well. Measure 5 1/2 level cups sugar into a dry dish. Gradually stir this into the crushed berries. Warming to 100 degrees will hasten sugar dissolving. No hotter please! When sugar is dissolved, jam is ready to eat. Makes 4 pints. Put in covered jars, no paraffin needed, chill 24 hours in freezer or refrigerator. Then keep refrigerator, use as desired.