Carrot Cake Spread

Combine crushed pineapple with its juice, pears, carrots, flaked coconut, raisins, lemon juice, cinnamon, and spices in a large cooking vessel over medium heat; initiate boiling. Decrease the heat and continue to simmer, covered, stirring occasionally, until the pears become tender, 15 to 20 minutes.

Take the pot off the heat source and incorporate pectin. Return it to the heat source and bring to a full, rolling boil, stirring frequently. Introduce sugar into the mixture and return it to a full, rolling boil. Cook the jam for 1 minute, stirring constantly. Remove from heat and remove any foam that forms on top.

Fill hot, sterilized jars with the jam mixture to within 1/4-inch of the top. Use a clean knife or thin scraper to remove any air bubbles from the insides of the jars. Wipe the rims clean to eliminate excess residue. Cover with lids and secure them with rings.

Position a rack at the bottom of a large cooking vessel and fill it halfway with water. Bring to a boil and carefully lower the jars into the boiling water, 2-inches apart using a jar holder. Add more boiling water if necessary to ensure the water level is at least 1-inch above the tops of the jars. Bring the water to a rolling boil, cover it with a lid, and process for 5 minutes.

Take the jars out of the pot and place them on a cloth-covered or wood surface, several inches apart; let them cool undisturbed for at least 12 hours. Press the top of each lid with your finger to confirm a tight seal. Store in a cool, dark area.