• Wash jars and lids in hot, soapy water. Rinse well with hot water.
• If you are canning the jam. Bring a water bath canning pot to a boil. Ensure jars will be covered by at least 1 inch of water. Heat jars.
• Grate carrots.
  1½ cups Carrots
• Finely dice apples or pears.
  1½ cups apples
• Add pineapple with the juice to a large stock pan. Add grated carrots, apples or pears, lemon juice, nuts and spices. Bring to boil. Reduce heat to simmer.
  20 ounce can crushed pineapple, 3 tablespoons lemon juice, 1 teaspoons ground cinnamon, ¼ teaspoons ground cloves, ¼ teaspoons ground nutmeg, ½ cup chopped pecans or walnuts
• Simmer for about 15 minutes until apples or pear are soft. Stir occasionally.
• Remove from heat. Whisk in pectin until it is fully incorporated. Return pot to high burner.
  6 tablespoons classic pectin
• Stirring constantly, bring to a full rolling boil (one that cannot be stirred down.)
• Add sugar all at once.
  6½ cups Sugar
• Bring the mixture back to a full rolling boil, stirring constantly.
• Boiling for one minute. Remove from heat.

To can the jam

• Ladle hot jam into hot jars leaving ¼ inch-headspace. (The space between the product and the rim of the jar.)
• Remove air bubbles.
• Wipe rims of the jars with a damp paper towel to remove any debris.
• Center lids on jars.
• Screw on bands fingertip tight.
• Add jars to canning pot with your jar lifter. Bring pot to a boil. Once boiling, process jars for 10 minutes at 1000 feet above sea level or below. See notes for adjustment for altitude.
• Let jars rest in the canning pot for 5 minutes with the heat off. This will minimize siphoning. (when product leaks from the lids even if the lids are sealed.)
• Remove jars to the counter on a kitchen towel. Let cool. Check seals after 12-24 hours. (press lids in the middle. If lid flexes up or down, the jar is not sealed and should be stored in the refrigerator or reprocessed with a new lid.)