Carrot Cake Jam:
3 cups pears
3 cups finely grated carrots
3 1/2 cups crushed pineapple with juice
5 tbs lemon juice
2 tsp cinnamon
1 tsp ground clove
1 tsp ground nutmeg
2 envelopes pectin
11 cups sugar
add fruit, lemon juice and spices to pot. bring to boil. reduce heat and cover gently boil 20 min.
add sugar all at once. return to full rolling boil, stirring constantly. boil hard for 1 minute. remove from heat.
skim off foam.
ladle into hot jars, 1/4 ” headspace.
water bath 10 min. uncover, turn off heat and allow to sit for 5 min. remove jars and cool.