Carrot Cake Freezer Jam

I received this yummy jam in a newsletter from the Ball Canning website. Project Supplies You Will Need: Strainer, Ladle, Funnel and 5 Plastic (8 oz) Freezer Jars

• Ready In: 55 mins
• Serves: 20
• Yields: 5 1/2 pints

Ingredients

• 1 1⁄2 cups sugar
• 1 (1 5/8ounce) package  ball simple creations  freezer jam pectin
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground cloves
• 1⁄4 teaspoon ground nutmeg
• 1 (20 ounce) can pineapple chunks in juice
• 2  cups  shredded carrots (about 3 medium)
• 2  cups  chopped apples (about 1 large)

Directions

1. Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.
2. Set aside.
3. Drain pineapple tidbits, reserving 1/2 cup pineapple juice.
4. Set pineapple aside.
5. Combine reserved pineapple juice, carrots and apple in a medium saucepan.
6. Bring to a boil over medium-high heat, stirring occasionally.
7. Cover and reduce heat and simmer 5 minutes.
8. Add pineapple.
9. Crush fruit mixture with a potato masher.
10. Allow to cool, about 15 minutes.
11. Add fruit mixture to pectin mixture.
12. Stir 3 minutes.
13. Ladle jam into clean jars to fill line.
14. Twist on lids.
15. Let stand until thickened, about 30 minutes.
16. Refrigerate up to 3 weeks or freeze up to 1 year.
17. Yield: 5 (8 oz) half pints.