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Submitted by: Teri Johnson from North Ogden, UT
Originally shared on the web 02/23/2011

1-1/2 c. carrots, peeled and grated
1-1/2 c. pears, cored, peeled and chopped
14-oz. can crushed pineapple
3 T. lemon juice
1-1/2 t. cinnamon
1 t. nutmeg
1 t. ground cloves
3-oz. pouch liquid pectin
6-1/2 c. sugar
6 1/2-pint canning jars and lids, sterilized

Mix all ingredients except sugar and pectin in a large saucepan. Bring to a boil over medium heat. Reduce heat to medium-low; simmer for 20 minutes, stirring occasionally. Add pectin and return to a boil. Stir in sugar; bring to a full rolling boil, stirring constantly. Remove from heat. Pour into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 10 minutes. Set jars on towels to cool; check for seals. Makes 6 jars.