Carrot Cake Jam

1 1/2 cups finely grated, peeled carrots

1 1/2 cups chopped cored, peeled pears

1 3/4 cups canned diced pineapple, including juice

3 tablespoons lemon juice

1 package powdered fruit pectin

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 teaspoon cloves

1 package powdered fruit pectin

6 1/2 cups sugar

Makes 6-8oz. jars

In large kettle combine carrots, pears, pineapple and spices. Cook and bring to boil, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally.. Stir in pectin and bring to rolling boil, stirring constantly. Add sugar all at once and return to a rolling boil. Boil 1 minute, stirring constantly. Remove from heat, skim off foam. Ladle into jars and seal. Process 10 minutes in water bath. Add 5 minutes for every 1000 feet above sea level.