Carrot Cake Jam

Ingredients

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

Preparation

1. Mix all ingredients except pectin and sugar 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. Secure with lids. Cool and store in refrigerator up to 3 weeks.