carrot cake jam

This is great on toast with cream cheese.

2 cups finely shredded carrots,1 cup ( 1 med. pear) peeled and finely chopped,1 can ( 15oz) of crushed pineapple with juice, 2 tbl lemon juice, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg, 1 package of powdered fruit pectin, 4 cups sugar 2 cups brown sugar ,1 tsp vanilla.

In a 6 quart heavy pot combine carrots,pear,pineapple with the juice, lemon juice, cinnamon, and nutmeg. Bring to a boil stirring constantly. Reduce heat , cover and simmer for 20 minutes stirring frequently . You don't want it to stick.Add pectin and stir till dissolved. Bring mixture to boiling stirring constantly.Add both sugars. Return to a rolling boil,boil for 1 minute stirring constantly. Remove from heat and skim off foam, then add vanilla. Ladle into hot clean half pint jars, leaving 1/4 inch head space. Wipe rim of jars. ( it won't seal if the rim is dirty.) Process jars in boiling water for 10 minutes.(make sure there is a inch of water over the top of the lids.) Start timing after the water returns to a boil. Makes 6 to 7 jars.

Tips

It works better if you skim with a metal spoon. You can add raisins if you like. I don't, my girls don't like them. Your jam will look darker then the picture.For some reason it turn out lighter in the picture.