Carrot Cake Jam

Recipe View Combine pineapple with juice, pears, carrots, coconut, raisins, lemon juice, cinnamon, cloves, and nutmeg in a large, heavy-bottomed pot. (Prep: 5 minutes)

Recipe View Bring the mixture to a boil over medium heat, then reduce heat to low, cover, and simmer gently until the pears are softened. Stir occasionally to prevent sticking. (Cook: 15-20 minutes)

Recipe View Remove the pot from the heat and stir in the powdered fruit pectin until well combined. (Prep: 2 minutes)

Recipe View Return the pot to the heat and bring to a full rolling boil, stirring constantly to prevent scorching. (Cook: 5 minutes)

Recipe View Pour in the sugar all at once and stir vigorously until completely dissolved. Bring the jam back to a full rolling boil that cannot be stirred down. Cook for exactly 1 minute, stirring constantly. (Cook: 1 minute)

Recipe View Remove the pot from the heat and skim off any foam that has formed on the surface of the jam. (Prep: 3 minutes)

Recipe View Ladle the hot jam into sterilized jars, leaving 1/4-inch headspace. Wipe the jar rims clean with a damp cloth. Place sterilized lids on the jars and screw on the bands until fingertip tight. (Prep: 15-20 minutes)

Recipe View Process the jars in a boiling water bath for 5 minutes to ensure a proper seal. To do this, place a rack in the bottom of a large pot and fill halfway with water. Bring to a boil, then carefully lower the filled jars into the boiling water using a jar lifter. The water should cover the jars by at least 1 inch. If necessary, add more boiling water. Cover the pot and process for 5 minutes once the water returns to a rolling boil. (Cook: 5 minutes)

Recipe View Carefully remove the jars from the water bath using a jar lifter and place them on a towel-lined surface to cool completely. Let the jars sit undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal. (Cool: 12-24 hours)

Recipe View After the jars have cooled completely, check the seals by pressing down on the center of each lid. If the lid doesn't flex, the jar is sealed. Store sealed jars in a cool, dark place for up to one year.