MCP Apricot-Pineapple Freezer Jam

• 1-3/4 cups prepared fruit (buy about 2 lb. fully ripe apricots)
• 2 cans (8 oz. each) crushed pineapple in juice, undrained
• 1/4 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. Pit and finely chop unpeeled apricots.
4. Measure exactly 1-3/4 cups prepared fruit into large bowl.
5. Measure exactly 1-1/2 cups crushed pineapple with juice into bowl with apricots.
6. Stir in lemon juice.
7. Stir pectin into prepared fruit in bowl.
8. Let stand 30 min., stirring every 5 min.
9. Stir in corn syrup.
10. Gradually add sugar, stirring until well blended.
11. Stir an additional 3 min.
12. or until sugar is dissolved and no longer grainy.
13. (A few sugar crystals may remain.)
14. Fill all containers immediately to within 1/2 inch of tops.
15. Wipe off top edges of containers; immediately cover with lids.
16. Let stand at room temperature 24 hours.
17. Jam is now ready to use.
18. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.
19. Thaw in refrigerator before using.

fully ripe apricots, pineapple, lemon juice, light corn syrup, sugar

Taken from www.kraftrecipes.com/recipes/mcp-apricot-pineapple-freezer-jam-62314.aspx (may not work)