Pineapple-carrot Jam

1 cn (20 oz) crushed pineapple in unsweetened juice; undr ained
2 1/2 c Sugar
4 md Carrots (2 cups) peeled and grated
2 tb Fresh ginger root; grated
1 Lemon peel removed with vegetable peeler
3 tb Lemon juice

Bring all ingredients except lemon juice to a boil in a 2-quart saucepan. Reduce heat and simmer 25 to 30 minutes, stirring occasionally, until misture is as thick as applesauce and pineapple is translucent. Stir in lemon juice. Pack into hot jars, cover completely, cool and refrigerate. Makes 4 cups. Gift Card: Store in refrigerator, 1 month.

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