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.