Cathy Tower | Hamilton County EC

Carrot cake lovers will delight in this unique jam.

1 can (20 ounces) crushed pineapple in juice, undrained
1 1/2 cups shredded carrots
1 1/2 cups peeled and chopped ripe pears
3 tablespoons lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 box (1.75 ounces) powdered fruit pectin
6 1/2 cups sugar

1. Prepare a water bath canner and heat to boiling, adding jars to sterilize.

2. In a large pot over medium-high heat, combine pineapple, carrots, pears, lemon juice, cinnamon, cloves and nutmeg and bring to a boil. Reduce heat to medium-low, cover and simmer until pears are tender, 15–20 minutes, stirring occasionally.

3. Stir in the pectin and bring to a boil over high heat, continuing to stir. Stir in the sugar all at once and return to a full rolling boil that cannot be stirred down. Boil 1 minute, then remove from heat and skim off foam if desired.

4. Ladle jam into heated jars, leaving 1/4-inch headspace. Using a chopstick or wooden dowel, remove air bubbles and add additional jam if necessary. Place lids and process in canner for 10 minutes. Remove jars and let cool.

Makes 8 half-pint jars.