Made Me Some Carrot Cake Jam Today :)

Do you love carrot cake? Me too.
When my garden exploded with more carrots than I can eat I decided to try something different. Carrot cake jam.
This recipe is all over the internet, and now, here it is again!
1 1/2 cups finely grated peeled carrots
1 1/2 chopped, cored, peeled pears
1 can crushed pineapple with juice
3 Tbs. lemon juice
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 Tbs powdered pectin
6 cups granulated sugar

Prepare your jelly jars for canning. This recipe makes 6-8 jars.
Combine carrots, pears, pineapple and juice, lemon juice and spices.
Bring to a boil over high heat, while stirring.
Reduce heat, cover, boil gently for twenty minutes, stirring occasionally.
Remove from heat, whisk in pectin until dissolved.
Bring back to boil, add sugar all at once, return to full boil and cook, stirring constantly for one minute.
Ladle into hot jars and water process for ten minutes.

Note: If you are new to canning, please seek out proper instructions on on of the government sites that tells you all about it :o)