Carrot Cake Jam | Oregonian Recipes

Ingredients

• 2 cups finely shredded carrots (4 medium)
• 1 cup finely chopped, peeled pear (1 medium)
• 1 15-ounce can crushed pineapple (juice pack), 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 firmly packed brown sugar
• 1/4 cup flaked coconut or raisins (optional)
• 1 teaspoon vanilla extract