Carrot Cake Jam

Ingredients

• 1 can (20 ounces) unsweetened crushed pineapple, undrained
• 1 1/2 cups shredded carrots
• 1 1/2 cups chopped peeled ripe pears
• 3 tablespoons lemon juice
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1 package (1-3/4 ounces) powdered fruit pectin
• 1/2 tsp. butter - to reduce foaming
• 4 1/2 cups sugar separate 1/4 cup of the sugar to mix with your pectin

Directions

1. Prepare water bath for canning.
2. Sterilize jars in dishwasher and pour boiling water over lids & rings in small saucepan and cover. Let stand in hot water until ready to use.
3. In a small bowl mix pectin with 1/4 cup of the sugar and set aside until time to add the pectin.
4. In a 6 – 8 quart sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until the pears are tender. Stir occasionally so nothing sticks to the pan.
5. Remove from the heat, and stir in pectin.
6. Bring to a hard boil for 1 minute. Stirring constantly. Add the 1/2 tsp. of butter then slow and steady stir in the remaining sugar. Return to a hard boil for 1 minute, making sure to stir constantly to avoid boiling over.
7. Remove from heat and skim off any foam (if there is any) with metal spoon.
8. Ladle immediately into prepared jars, filling to within 1/4 inch of tops.
9. Wipe jar rims and threads. Cover with two-piece lids. Screw bands finger tight.
10. Place jars in water bath. Cover; bring water to boil. Process 10 min.
11. Remove jars and place upright on towel to cool completely. After 24 hours check for proper seal and remove ring for storage. Yields 8 1/2 pint jars.