Carrot Cake Jam

Modified from Crowded Earth

3 cups shredded carrots (about 4 large)

1 1/2 cups finely chopped, peeled pear (1 large or 2 small)

1 (15 oz) can crushed pineapple in natural juices, undrained

2 tbsp lemon juice

1 tsp cinnamon

1/2 tsp cardamom

1/2 tsp nutmeg

7 tbsp powdered pectin

2 cups dark brown sugar

4 cups white sugar

Combine carrots, pear, pineapple, lemon juice and spices in a large pot. Bring to a boil while stirring frequently. Reduce heat and simmer, covered, for about 20 minutes. Stir occasionally.

Remove from heat. Mix pectin into 1 cup of white sugar and add to the pot. Stir until pectin and sugar dissolve.

Bring pot to a boil, stirring constantly. Add remaining 3 cups white sugar and 2 cups of brown sugar. Stir over medium heat until pot comes to a full boil. Boil for 1 minute then remove from heat.

Ladle into sterilized half-pint jars. Wipe rims and cover with lids and bands. Process in water bath canner for 10 minutes.

Makes 9 half-pints jars.