Carrot Cake Jam

20 oz. can unsweetened crushed pineapple, undrained
1 1/2 c. shredded carrots
1 1/2 c. peeled & chopped ripe pears
3 T. lemon juice
1 t. cinnamon
1/4 t. ground cloves
1/4 t. ground nutmeg
1 3/4 oz. powdered fruit pectin
6 1/2 c. sugar

Bring a boiling water canner, 3/4 full of water, to a simmer. Wash jars and screw bands in hot soapy water, rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand on hot water until ready to use. Drain well before filling. In a 6-8 qt sauce pot, combine the first seven ingredients. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until pears are tender. Stir occasionally to prevent sticking. Remove from the heat and stir in pectin. Bring mixture to a full rolling boil, stirring constantly. Remove from heat and skim off any foam with a metal spoon. Ladle immediately into prepared jars, filling to within 1/4" of tops. Wipe jar rims and threads. Cover with two piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1-2 inches. Add boiling water if needed.) Cover. Bring water to a gentle boil. Process 10 minutes. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middles of lids with finger. If lids spring back, lids are not sealed and refrigeration is necessary. Yields 7, 1/2 pint jars.

* I don't can, but my  best friend does, and she has made this jam several times. It is the best jam I have ever had. The first time she made it, she thought it was too runny, so you may have to adjust the time you boil it for.