I adapted this recipe to use Pomona pectin. It came out quite thick, so I will use a scant measurement the next time I make it. I noted it in the recipe.
Carrot Cake Jam, Pomona Style
3 cups finely shredded carrots (peeled, or scrubbed well)
3 cups finely chopped pears or peeled apples
1 (28 oz) can of crushed pineapple OR 2 pints mock pineapple
6 Tbsp lemon juice
2 tsp cinnamon
1 tsp nutmeg
1 tsp cloves
2 cups sugar
2 Tbsp calcium water
Add all of these ingredients into a large pot and bring to a boil. Boil, stirring occasionally, for 20-30 minutes.
Whisk scant 2 Tbsp pomona pectin into 1 cup additional sugar. Whisk this mixture into the boiling jam mixture. Continually whisk and boil for 1 minute.
Ladle hot jam into HOT jars, cap and BWB for 10 minutes.