Ingredients

The following ingredients have 7 Servings
  • 15 ounce can crushed pineapple in juice ((do not drain))
  • 2 cups finely shredded carrots ((about 4 medium carrots))
  • 1 cup finely chopped peeled pear ((1 medium pear))
  • 2 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 packet liquid pectin ((foil pack))
  • 4 cups granulated sugar
  • 2 cups packed brown sugar
  • 1/4 cup raisins
  • 1 teaspoon vanilla

Instruction

  • Pour the crushed pineapple into a large canning pot.
  • Grate the carrots finely and add to the crushed pineapple.
  • Peel, core and chop the pear. Add to the pineapple and carrots in the pot. Stir to combine.
  • Add the lemon juice, ground cinnamon, ground nutmeg and raisins to the pot. Stir. Add the brown and white granulated sugar. Stir until all the sugar is moist.
  • Turn the heat on medium and slowly bring to a full boil.
  • Once it comes to a full roiling boil add 1 foil pouch of liquid pectin.
  • Once the ingredients come back to a full roiling boil begin timing 2 minutes.
  • Once the 2 minutes are up remove the pot from the burner and skim off any foam.
  • Ladle into hot prepared jars.
  • Wipe the rims and put on your lids.
  • Process in a hot water bath for 10 minutes.
  • Cool the jars on a towel overnight.