Carrot Cake Jam

Although I haven't been canning for very long, I love it and am always looking for new recipes to try.  I went to the library and found a couple of books with tons of recipes.  I saw one in the Ball Complete Book of Home Preserving that I just had to try called Carrot Cake Jam.  I made it yesterday and it turned out great!  Here's the recipe:



 

1 1/2 cups finely grated carrots

 1 1/2 cups chopped cored peeled pears

 1 3/4 cups crushed, canned pineapple, including juice

3 tbsp lemon juice

1 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 package powdered fruit pectin

6 1/2 cups sugar

Combine carrots, pears, pineapple and juice, lemon juice, and spices in a large saucepan and bring to boil. Lower temperature to a simmer and simmer for 20 minutes, stirring frequently.

Add powdered pecting, incorporating well, and bring carrot mixture back to a boil. Add sugar all at once and return back to a full boil, stirring constantly. Boil hard, stirring constantly, for 1 full minute.

Ladle hot jam into prepared jars, leaving 1/4 inch headspace. Process in a boiling water bath for 10 minutes.