Carrot Cake Jam

By carvalhohm2

Ingredients

• 1-1/2 c. carrots, peeled and shredded
• 1-1/2 c. pears, peeled, cored and chopped
• 14-oz. can crushed pineapple
• 3 T. lemon juice
• 1-1/2 t. cinnamon
• 1 t. nutmeg
• 1 t. ground cloves
• 3-oz. pouch liquid pectin
• 6-1/2 c. sugar
• 6 1/2-pint canning jars and lids, sterilized

Details

Servings 6
Adapted from gooseberrypatch.typepad.com

Preparation

Step 1

Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals.

Makes 6 jars.