Carrot Cake Jam - cooking recipe

Ingredients

1 1/2 cups grated peeled carrots
1 1/2 cups cored peeled pears
1 3/4 cups canned pineapple, including juice
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 tsb ground nutmeg
1/2 teaspoon ground cloves
1 (1 ounce) package dry pectin
6 1/2 cups sugar

Preparation

In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
Remove from heat and stir in pectin until dissolved. Bring back to a full boil, add sugar all at once, bring back to another boil and boil hard for 1 minute.
Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.