I'm posting this for Great Martin. I'll have to send him a jar if I make it.
Serve with cream cheese on crackers, sprinkled with chopped pecans.
Makes 4 half-pint jars.
2 cups finely grated carrots
1 cup grated apple flesh
2 cups chopped pineapple
1¾ cups honey
½ cup bottled lemon juice
½ cup golden raisins
1 tablespoon grated fresh ginger
1 teaspoon ground cinnamon
½ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
Prepare a boiling water bath and 4 half-pint jars.
In a low, wide, nonreactive pot, combine the carrot, apple, pineapple, honey, lemon juice, raisins, ginger, cinnamon, nutmeg and cloves. Stir well and place the pot over high heat, bring to a boil, then lower the heat to medium-high and cook, stirring often, for 35 to 40 minutes.
The conserve is done when the carrot has softened, the raisins have plumped up and the liquid in the pot has reduced to a thick syrup.
Remove the pan from the heat and stir for an additional minute, to help the conserve tighten up more.
Funnel the conserve into the prepared jars, leaving ½ inch of headspace. Wipe the rims, apply the lid and rings and process in a boiling water bath for 20 minutes.