Carrot Cake Jam

Ingredients

• 14 oz pineapple crushed canned
• 1.5 cups carrots shredded peeled
• 1.5 teaspoons cinnamon 
• 1 teaspoon ground cloves 
• 3 tablespoons juice of lemon 
• 3 oz liquid pectin 
• 1 teaspoon nutmeg 
• 1.5 cups pears cored peeled chopped
• 6.5 cups sugar 
• 6 jars frangelico (1/2-pint)
• 6 jars frangelico (1/2-pint)

Equipment

• sauce pan

Directions

1. Mix all ingredients except pectin and sugar in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally.
2. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly.
3. Remove from heat.
4. Pour into hot sterilized jars, leaving 1/2-inch headspace. Secure with lids. Cool and store in refrigerator up to 3 weeks.