Carrot Cake Jam

Carrot Cake Jam Spread this jam onto pieces of toast with a little cream cheese and your breakfast will taste like dessert-yum!
Prep: 25 minutes Cook: 21 minutes
Process: 10 minutes
2 cups finely shredded carrots (about 4 medium)
1 cup peeled, finely chopped pear (1 medium)
1 15-ounce can crushed  pineapple (juice packed), undrained
2 tablespoons lemon juice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 1.75-ounce package regular powdered fruit pectin
4 cups granulated sugar
2 cups packed brown sugar
1/4 cup flaked coconut or raisins (optional)
1 teaspoon vanilla

1. In a 4- to 6-quart heavy pot, combine carrots, pear, pineapple with the juice, lemon juice, cinnnamon, and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered, for 20 minutes, stirring frequently. Remove from heat, sprinkle mixture with pectin; stir until pectin dissolves.
2. Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off any foam with metal spoon. Stir in coconut or raisins (if using) and vanilla.
3. Ladle hot jam into hot, sterilized HALF-PINT canning jars, leaving 1/4-inch headspace. Wipe jar rims; adjust lids.
4. Process filled jars in boiling-water canner for 10 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

Makes 7 half-pints. Per tablespoon: 48 cal., 0g fat (0g sat. fat), 0mg chol., 3mg sodium, 13g carb., 0g fiber, 0g pro.