Carrot Cake Jam

In a 4-6 quart heavy pot, combine carrots, pears, pineapple with the juice, lemon juice, cinnamon and nutmeg. Bring to boiling, stirring constantly; reduce heat. Simmer, covered for 20 minutes, stirring frequently. Remove from heat. Sprinkle mixture with pectin; stir until pectin dissolves.

Bring carrot mixture to boiling, stirring constantly. Add granulated sugar and brown sugar. Return to a full rolling boil; boil for 1 minute, stirring constantly. Remove from heat. Quickly skim off foam with a metal spoon. Stir in coconut or raisins (if desired) and vanilla.