MCP Persimmon Freezer Jam

• 3 cups prepared fruit (buy about 4 fully ripe persimmons)
• 1/2 cup fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
• 1 box MCP Pectin
• 1 cup light corn syrup
• 4-1/2 cups sugar, measured into separate bowl

1. Rinse clean plastic containers and lids with boiling water.
2. Dry thoroughly.
3. Remove stems from persimmons.
4. Scoop out pulp and puree.
5. Discard peels.
6. Measure exactly 3-1/4 cups prepared fruit into large bowl.
7. Stir in lemon juice.
8. Stir pectin into prepared fruit in bowl.
9. Let stand 30 min., stirring every 5 min.
10. Stir in corn syrup.
11. Gradually add sugar, stirring until well blended after each addition.
12. Stir an additional 3 min.
13. or until sugar is completely dissolved and no longer grainy.
14. (A few sugar crystals may remain.)
15. Fill all containers immediately to within 1/2 inch of tops.
16. Wipe off top edges of containers; immediately cover with lids.
17. Let stand at room temperature 24 hours.
18. Jam is now ready to use.
19. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
20. Thaw in refrigerator before using.

fully ripe persimmons, lemon juice, light corn syrup, sugar

Taken from www.kraftrecipes.com/recipes/mcp-persimmon-freezer-jam-63386.aspx (may not work)