Directions:
- Combine Ingredients:
- In a large, heavy-bottomed pot, combine the grated carrots, chopped pears, crushed pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves.
- Add Pectin:
- Gradually stir in the powdered pectin until well mixed.
- Bring to a Boil:
- Bring the mixture to a rolling boil over high heat, stirring constantly to prevent sticking.
- Add Sugar:
- Add the granulated sugar all at once, stirring continuously. Return the mixture to a full rolling boil and boil for 1 minute, stirring constantly.
- Remove from Heat:
- Remove the pot from heat and skim off any foam that has formed on the surface.
- Ladle into Jars:
- Carefully ladle the hot jam into sterilized jars, leaving 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
- Seal Jars:
- Place the sterilized lids on the jars and screw on the bands until fingertip tight.
- Process in Water Bath:
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation.
- Cool and Store:
- Remove the jars from the water bath and allow them to cool completely. Check the seals on the jars; if any jars did not seal properly, store them in the refrigerator for immediate use.
