This Carrot Cake Jam recipe is Inspired by Better Homes and Garden Canning magazine. Makes 7 half pints of jam. Spread it over cream cheese for a treat.
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.
Stir the lemon juice, cinnamon, nutmeg and raisins into the pot. Stir in the brown and white granulated sugar. Turn the heat on medium and slowly bring to a full boil. Once it comes to a full roiling boil add the liquid pectin.
Bring to a full rolling boil for 2 minutes. Remove the pot from the burner and skim off any foam. Stir in the coconut, raisins and vanilla extract. Ladle into hot prepared jars. Wipe the jar rims with a damp cloth. Place a flat lid on the jar and twist on the ring just finger tight.
Process in a hot water bath canner for 10 minutes. Turn the pot off and allow to cool for 5 minutes before removing the jars. Place the hot jars on a towel and cool overnight.