Carrot Cake Jam - cooking recipe

Ingredients

1 1/2 cups finely grated carrots
1 1/2 cups peeled chopped pears
1 (14 ounce) can crushed pineapple, undrained
3 tablespoons lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
6 1/2 cups sugar
1 (3 ounce) certo liquid pectin

Preparation

Mix everything BUT sugar and pectin in pan.
Bring to a boil.
Bring down to a simmer for 20 minutes, stirring every once in while.
Add pectin and bring to a boil.
Add sugar bring to a rolling boil.
Take off heat.
Fill hot sterile jars.
Put lids on.
Water bath for 10 minutes.