Carrot Cake Jam

• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1-1/2 cups shredded carrots
• 1-1/2 cups chopped peeled ripe pears
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 package (1-3/4 ounces) powdered fruit pectin
• 6-1/2 cups sugar

1. Place first 7 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until pears are tender, 15-20 minutes, stirring occasionally. Stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute.
2. Remove from heat; skim off foam. Ladle hot mixture into 8 hot sterilized half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
3. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 5 minutes. Remove jars and cool.

pineapple, carrots, peeled ripe pears, lemon juice, ground cinnamon, ground cloves, ground nutmeg, powdered fruit pectin, sugar

Taken from www.tasteofhome.com/recipes/carrot-cake-jam/ (may not work)