MCP Persimmon Freezer Jam

1. 1

   Rinse clean plastic containers and lids with boiling water.

2. 2

   Dry thoroughly.

3. 3

   Remove stems from persimmons.

4. 4

   Scoop out pulp and puree.

5. 5

   Discard peels.

6. 6

   Measure exactly 3-1/4 cups prepared fruit into large bowl.

7. 7

   Stir in lemon juice.

8. 8

   Stir pectin into prepared fruit in bowl.

9. 9

   Let stand 30 min., stirring every 5 min.

10. 10

    Stir in corn syrup.

11. 11

    Gradually add sugar, stirring until well blended after each addition.

12. 12

    Stir an additional 3 min.

13. 13

    or until sugar is completely dissolved and no longer grainy.

14. 14

    (A few sugar crystals may remain.)

15. 15

    Fill all containers immediately to within 1/2 inch of tops.

16. 16

    Wipe off top edges of containers; immediately cover with lids.

17. 17

    Let stand at room temperature 24 hours.

18. 18

    Jam is now ready to use.

19. 19

    Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year.

20. 20

    Thaw in refrigerator before using.

* Per serving · 4 servings · Values may vary.

No additional tips available.