Carrot Cake Jam

• 1 1/2 cups grated peeled carrots
• 1 1/2 cups cored peeled pears
• 1 3/4 cups canned pineapple, including juice
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/2 tsb ground nutmeg
• 1/2 teaspoon ground cloves
• 1 (1 ounce) package dry pectin
• 6 1/2 cups sugar

1. In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
2. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
3. Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
4. Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
5. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.

carrots, pineapple, lemon juice, ground cinnamon, ground nutmeg, ground cloves, pectin, sugar

Taken from www.food.com/recipe/carrot-cake-jam-419515 (may not work)