Carrot Cake Jelly

carrot cake jelly


1 1/2 C. Carrots finely Shredded
1 1/2 C. Apples finely chopped
2 1/2 C. Pineapple fresh chopped
3 Tbsp. lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg
one box of classic pectin
6 1/2 C. Sugar 

Combine all ingredients except the pectin and sugar in a large saucepan bring to a boil then reduce to a simmer. Cover and simmer for 15 minutes. Remove from heat and blend in the blender. Pour back into the pan and add the pectin, return to stove and bring to a hard boil, stir constantly. Add sugar bring back to a rolling boil. Boil hard for 1 minute stir constantly. You can skim if necessary. ladle into 1/2 pint jars. Process in boiling water bath for 5 minutes.
Makes 9 1/2 pints

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