Carrot Cake Freezer Jam

• 1 1/2 cups sugar
• 1 (1 5/8 ounce) package ball simple creations freezer jam pectin
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 (20 ounce) can pineapple chunks in juice
• 2 cups shredded carrots (about 3 medium)
• 2 cups chopped apples (about 1 large)

1. Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
2. Set aside.
3. Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
4. Set pineapple aside.
5. Combine reserved pineapple juice, carrots and apple in a medium saucepan.
6. Bring to a boil over medium-high heat, stirring occasionally.
7. Cover and reduce heat and simmer 5 minutes.
8. Add pineapple.
9. Crush fruit mixture with a potato masher.
10. Allow to cool, about 15 minutes.
11. Add fruit mixture to pectin mixture.
12. Stir 3 minutes.
13. Ladle jam into clean jars to fill line.
14. Twist on lids.
15. Let stand until thickened, about 30 minutes.
16. Refrigerate up to 3 weeks or freeze up to 1 year.
17. Yield: 5 (8 oz) half pints.

sugar, simple creations, ground cinnamon, ground cloves, ground nutmeg, pineapple, carrots, apples

Taken from www.food.com/recipe/carrot-cake-freezer-jam-219026 (may not work)