begin heating water for a boiling water bath in a canner
wash 6 half pint jars and matching lid assemblies
in a large stainless steel pan combine carrots, apples, pineapple with juice, orange juice and spices bring to a boil over high heat, stirring frequently
reduce heat, cover and simmer gently for 20 minutes, stirring occasionally
stir in the calcium water
and return to a boil
mix the pectin with the sugar
and stir into the jam
cook and stir for one minute
remove from heat, ladle into prepared jars
place in the canner and process for 10 minutes
use canning tongs to remove from the water
let them set undisturbed until cooled
check to make sure the jars are sealed-any unused jars need to be put in the fridge and used first
this makes between 5-6 half pint jars, make them in smaller jars if you want to