To make our Bunch o' Berries Jam, the four best berries are slowly cooked together: wild blueberries, blackberries, strawberries, and raspberries, with pure cane sugar and a little lemon juice to make the very best jam offered. 10 oz..

Oatmeal-Raspberry Pancakes with Bunch O' Berries Jam

• 1 1/2 c. rolled oats
• 1 c. buttermilk
• 1 1/2 c. all-purpose flour
• 1/4 c. sugar 1 teaspoon baking soda
• 1 tsp. baking powder
• 1/2 tsp. salt
• 4 large eggs
• 1 1/2 c. milk
• 1 tsp. vanilla
• 1 c. fresh raspberries, rinsed
• Bunch O' Berries Jam

Directions:

In a bowl, mix oats and buttermilk; let stand at least 15 min. or up to 30 min. Meanwhile, in a small bowl, mix flour, sugar baking soda, baking powder, and salt. In a large bowl, beat eggs, milk, and vanilla to blend. Stir in flour and oat mixtures just until evenly moistened, then gently stir in raspberries. Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350); when hot, coat lightly with oil and adjust heat to maintain temp. Pour batter in 1/2 cup portions onto griddle and cook until pancakes are browned on the bottom and edges begin to look dry, about 2 minutes; turn with a wide spatula and brown other sides, 1 1/2 - 2 min. longer. Coat pan with more oil as necessary to cook remaining pancakes. Stack pancakes on plates and serve with Bunch O' Berries Jam.