Sweet Carrot Marmalade - cooking recipe

Ingredients

1 1/2 cups finely grated peeled carrots
1 1/2 cups canned pears, mashed
1 3/4 cups canned pineapple in juice
3 tablespoons lemon juice
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1 (1 3/4 ounce) package regular powdered fruit pectin
6 1/2 cups granulated sugar

Preparation

In a large, deep stainless steal saucepan, combine carrots, pears, pineapple with juice, lemon juice, cinnamon, cloves, and nutmeg.
Bring to a boil over high heat, stirring frequently.
Reduce heat, cover and boil gently 20 minutes, stirring occasionally.
Remove from heat and whisk in pectin until dissolved.
Bring to a boil over high heat, stirring frequently.
Add sugar all at once, and return to a full rolling boil, stirring constantly.
Boil hard, stirring constantly, for 1 minute.
Remove from heat and skim off foam.
Ladle into 6 (8 oz.) hot canning jars, leaving 1/4 inch headspace.
Wipe jar lips clean and seal jars with canning lids.
Place jars in large pot or canner, ensuring that they are completely covered with water.
Bring to a boil and process 10 minutes.
Wait 5 minutes, then remove jars, cool and store.