Carrot Cake Jam

By á-47

Ingredients

• 1 1/2 cups finely grated peeled carrots
• 1 1/2 cups chopped cored peeled pears
• 1 3/4 cups chopped pineapple, including juice
• 3 Tbsp. lemon juice
• 1 tea. cinnamon
• 1/2 tea. nutmeg
• 1/2 tea cloves
• 6 Tbsp. Ball RealFruit Classic Pectin
• 6 1/2 cups sugar
• 6 (8 oz) half pint glass jars

Preparation

Step 1

Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg and cloves in a 6-8 qt. saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.

Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.

Ladle into hot jars leaving 1/4" head space. Wipe rim. Apply lids and rings.

Process in a boiling water anner for 10 minutes.