Recipes

Stir sugar, contents of pectin package, cinnamon, cloves and nutmeg in a bowl until well blended.

Set aside.

Drain pineapple tidbits, reserving 1/2 cup pineapple juice.

Set pineapple aside.

Combine reserved pineapple juice, carrots and apple in a medium saucepan.

Bring to a boil over medium-high heat, stirring occasionally.

Cover and reduce heat and simmer 5 minutes.

Add pineapple.

Crush fruit mixture with a potato masher.

Allow to cool, about 15 minutes.

Add fruit mixture to pectin mixture.

Stir 3 minutes.

Ladle jam into clean jars to fill line.

Twist on lids.

Let stand until thickened, about 30 minutes.

Refrigerate up to 3 weeks or freeze up to 1 year.

Yield: 5 (8 oz) half pints.