Pineapple-Carrot Jam - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple in unsweetened juice (undrained)
2 1/2 c. granulated sugar
4 medium carrots, coarsely shredded (2 c.)
2 Tbsp. grated fresh ginger root
peel of 1 scrubbed lemon, removed with a vegetable peeler
3 Tbsp. lemon juice

Preparation

Bring all ingredients, except lemon juice, to a boil in a 2-quart saucepan.
Reduce heat and simmer 25 to 30 minutes, stirring occasionally, until mixture is thick as applesauce and pineapple is translucent.
Stir in lemon juice.
Pack into hot jars, cover completely, cool and refrigerate.
Makes 4 cups.