Sweetened with crushed pineapple and spices, this sunny fall jam tastes just like carrot cake. It
makes a perfect gift for any occasion.

Yield: 6 half-pint jars
Prep: 40 Minutes
Processing: 10 Minutes

Ingredients:
• 1 ½ cups finely grated, peeled carrots
• 1 ½ cups chopped, cored, peeled pears
• 1 ¾ cups canned, crushed pineapple, including juice
• 3 Tbsp bottled lemon juice
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground cloves
• 6 Tbsp Ball® Real Fruit Classic Pectin
• 6 ½ cups granulated sugar

Instructions:

Prep:
• Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil.
• Wash lids in warm soapy water and set aside with bands.
• Assemble and measure ingredients.
 

Cook:
• Combine carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a
6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce
heat, cover and boil gently for 20 minutes, stirring occasionally.
• Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that
cannot be stirred down, over high heat, stirring frequently.
• Add sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute,
stirring constantly. Remove from heat. Skim foam if necessary.
 

Can:
• Ladle hot carrot cake jam into hot jars leaving ¼-inch headspace. Remove air bubbles and
adjust headspace if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-
piece metal canning lids.
• Place jars in canner. Water must cover jars by 1 inch. Cover canner and bring water to a boil.
Process jars 10 minutes, adjusting for altitude. Turn off heat and remove canner lid. Let jars sit
for 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours.
Check lids for seal, they should not flex when center is pressed. Remove rings and label jars.
Store in a cool, dark place.

 

Source:
https://www.ballmasonjars.com/blog?cid=carrot-cake-jam