Carrot and Bourbon Jam

Yield: 3 half pints

10 whole cloves
4 whole allspice berries
1 cinnamon stick, broken into pieces
4 cups grated carrots
1/3 cups grated lemon peel (or 4 lemons if using a microplane)
2/3 cups lemon juice
3 cups sugar
2T. bourbon

Tie the spices in a muslin or cheesecloth bag and place in a large saucepan. Add the carrots, lemon juice, lemon peel and sugar. Slowly bring the mixture to a boil, stirring to dissolve the sugar. Turn the heat to low and simmer until the jam is thick. Remove from heat and discard the spice bag. Stir in the bourbon before ladling into hot jars. Leave ¼ inch headspace. Remove air bubbles. Wipe rims, adjust lids and rings. Process 10 minutes in a boiling water bath.

Source: Food Lovers Guide to Canning