1 20 oz can unsweetened crushed pineapple
1 1/2 cups shredded carrots
1 1/2 cups chopped peeled ripe pears
3 tbn lemon juice
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1 package powdered fruit pectin
6 1/2 cups sugar
In a large saucepan, combine everything but pectin and sugar and bring to a boil.
Reduce heat, then cover and simmer with an occasional stir until the pears are tender - 15 minutes. Remove from heat; stir in pectin.
Bring to a full rolling boil again, stirring constantly. Add sugar and return to a full rolling boil.
Boil for 1 minute only, still stirring constantly.
Remove from the heat, skim off foam and ladle into hot sterilized half-pint jars, leaving a 1/4" head space. Wipe rims, adjust lids and process in a boiling-water canner for 5 minutes