Wash the carrots in warm water, using your fingers to remove any dirt.

Carefully peel the carrots and grate them until you have 1½ cups.

Wash the pears under warm water to remove any debris.

Peel, core, and chop the pears until you measure out 1½ cups.

Inspect 6 half-pint jars for any chips or cracks and wash them in hot, soapy water.

Place the jars in your water bath canner, fill with water, and heat over medium until ready to use.

Warm the lids in a small saucepan with warm water over low heat.

In a stainless steel saucepan, combine the grated carrots, chopped pears, and the entire can of pineapple (with its juice).

Stir in 3 tablespoons lemon juice, 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon cloves.

Bring the mixture to a boil over high heat, stirring regularly to prevent scorching.

Once boiling, reduce the heat to medium, cover the saucepan with its lid, and simmer for 20 minutes.

Remove the lid periodically to stir the mixture and ensure even cooking.

After 20 minutes, stir in the package of powdered pectin until completely dissolved.

Increase the heat to bring the mixture back to a full, rolling boil.

Add 6½ cups of sugar all at once, stirring constantly to dissolve the sugar completely.

Continue to boil the mixture for 1 minute while stirring constantly. The consistency should become thick and clear.

Remove the pan from the heat and test the jam by dipping a spoon into it.

Hold the spoon up to the light—if the jam drips slowly and holds its shape, it’s ready. If it’s too runny, boil for an additional minute and test again.

Using a jar lifter, remove the hot jars from the canner and place them on a towel or cutting board (avoid cold surfaces to prevent cracking).

Insert a canning funnel into each jar and ladle the hot jam in, leaving ¼ inch of headspace at the top.

Wipe the rims of each jar with a damp paper towel to remove any jam residue.

Using the lid lifter, remove the warmed lids from their water bath, place one on each jar, and secure with rings until finger-tight. The rings should be snug enough to hold the lids in place while allowing air to escape during processing.

Carefully lower the jars into the water bath canner, ensuring they are covered with at least 1 inch of boiling water.

Cover the canner with its lid and process the jars for 10 minutes (adjust processing time for your elevation if necessary).

After processing, turn off the heat and remove the canner lid.

Leave the jars submerged in the canner for 5 minutes to stabilize, then use the jar lifter to remove them.

Place the jars upright on a cutting board or towel and let them cool undisturbed for 24 hours.

After 24 hours, remove the rings from the jars and press the center of each lid with your finger.

If the lids do not flex or pop, the jars are properly sealed.

Label each jar with the date and store in a cool, dark place.