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    Persimmon Freezer Jam


    Source of Recipe


    kraftfoods
    Prep Time: 45 min
    Total Time: 45 min
    Makes: About 7 (1-cup) containers





    3 cups prepared fruit (buy about 4 fully ripe persimmons)
    1/2 cup fresh lemon juice
    1 box MCP Pectin
    1 cup light corn syrup
    4-1/2 cups sugar, measured into separate bowl



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


 

 

 

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