Carrot Cake Jam

Ingredients

1 1/2 cups finely grated carrots -3 large carrots)
1 1/2 cups peeled - chopped pears 2 large)
1 can crushed pineapple (14oz)
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
6 1/2 cups granulated sugar
1 package fruit pectin

Procedure

1. Combine carrots, pears and pineapple including juice, lemon juice,
cinnamon, nutmeg and cloves in a large, deep stainless steel or enamel
saucepan.

2. Bring to a boil; reduce heat, cover and boil gently 20 minutes,
stirring occasionally.

3. Fill boiling water canner with water. Place 6 clean half-pint mason
jars in canner. Cover, bring water to a boil; boil at least 10 minutes
to sterilize jars at altitudes up to 1,000 ft. Boil snap lids 5
minutes to soften sealing compound.

4. Measure sugar; set aside.

5. Stir fruit pectin into carrot mixture; return to a boil.

6. Add sugar; return mixture to a full, rolling boil. Boil hard 1
minute, stirring occasionally. Remove from heat.

7. Ladle jam into a hot sterilized jar to within 1/4-inch of top rim
(head space). Using a rubber spatula, remove air bubbles and readjust
head space if required. Wipe jar rim removing any stickiness. Center
snap lid on jar; apply screw band just until fingertip tight. Place
jar in canner. Repeat for remaining jam.

8. Cover canner; return water to a boil; process -- boil filled jars
-- 5 minutes at altitudes up to 1,000 ft. Remove jars.

9. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove
screw bands; store separately. Wipe jars, label and store in a cool,
dark place.

Serving Information

• Serves:
• Fat: g
• Calories: