Carrot Cake Jam

Ball's Complete Book of Home Preserving

• Ready In: 1 hr 15 mins
• Yields: 3 pints

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

Directions

1. In a large saucepan, combine carrots, pears, pineapple with juice, lemon juice, and spices.
2. Bring to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.
3. 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.
4. Remove from heat, skim off foam. Ladle into prepared jars with 1/4 inch headspace.
5. Process jars in a BWB for 5 minutes for sterilized jars, or 10 minutes for unsterilized jars.