Wash your canning jars in hot soap water, rinse, and let them air dry on a clean kitchen towel. This recipe should make 7-8 half pints. Its can vary slightly depending on how much liquid evaporated.

In a large, heavy-bottomed pot, combine the finely shredded carrots, chopped pear, crushed pineapple (with juice), lemon juice, ground cinnamon, ground nutmeg, and ginger. Stir well. Cover and cook on medium heat for 15-20 minutes. Stir frequently.

Remove the pot from the heat and stir the pectin into it. Mix until it is dissolved.

Return the pot to stove on medium high heat. Bring the mixture to a boil, stirring frequently to prevent sticking.

Once the mixture is boiling, stir in the granulated sugar and packed brown sugar. Continue stirring and bring the mixture back to a boil. Let it come to a rolling boil. Stir continuously at a rolling boil for 1-2 minutes.

Using a canning funnel, ladle the hot carrot cake jam into the sterilized jars, leaving about 1/4-inch headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any residue.

Place the lids on the jars and screw on the bands until they are fingertip-tight.

Process the filled jars in a boiling water bath for 10 minutes to ensure they seal properly. If you don't have a canner, you can use a large stock pot with a kitchen towel or rack at the bottom. Make sure the cans are covered 1 inch with water. Don't start the 10 minute processing time until the water has come to a rolling boil.

Carefully remove the jars from the water bath and place them on a clean towel or cooling rack. Don't place them on the bare counter as the temperature different could make the jars crack. Allow them to cool completely. As they cool, you should hear a satisfying "pop" as the lids seal. Don't touch the jar for atleast 8-10 hours until they completely cool.

Once the jars are cool, remove the ring and test the seal by lifting the jars from the side of the lid. If the lid stays on securely, it has canned properly. If the lid pops off, put the lid back on and place it in the fridge. Eat that jam first! Label them with the date and store them in a cool, dark place. Properly sealed jars can be stored for up to a year.