While you're getting organized, place your jars and lids in a large pot of hot water to sterilize—they need to be ready when your jam is done. Meanwhile, prepare your mise en place: finely grate the carrots (this ensures they soften properly during boiling), peel and finely chop the pears into roughly 1/4-inch pieces, and measure out the lemon juice. Measure all your spices into a small bowl so they're ready to add at once. I like to do all my spice prep together because it prevents you from forgetting one and having to stop mid-cooking to hunt for it.

In a large, heavy-bottomed pot (at least 8-quart capacity), combine the crushed pineapple with its juice, grated carrots, chopped pears, lemon juice, and all the measured spices. Stir well to distribute the spices evenly throughout the fruit. Bring the mixture to a boil over medium-high heat, then reduce to medium-low and simmer covered for 15 minutes. This allows the carrots to fully soften and the flavors to meld together. I find that freshly grated nutmeg makes a noticeable difference in the final aroma—it's worth taking the extra 30 seconds to grate it fresh.

Remove the pot from heat and stir in the fruit pectin, making sure it's fully dissolved with no lumps remaining. Return the pot to medium-high heat and bring the mixture to a full rolling boil—one that doesn't subside when you stir it. This vigorous boiling is essential for the pectin to activate and set the jam properly. Stir constantly to prevent sticking on the bottom.

Once at a full rolling boil, quickly stir in all 6 cups of sugar, stirring until completely dissolved. Return to a full rolling boil and maintain it for exactly 1 minute—this is the critical time for the sugar and pectin to work together and create the proper gel. Start your timer and don't skip this step; it's what transforms your fruit mixture into jam with the right consistency.

Remove the pot from heat and use a spoon or skimmer to remove any foam that has risen to the surface—this helps create a clearer, more beautiful jam. Working quickly while the jam is still hot, carefully pour it into your sterilized jars (from Step 1), leaving exactly 1/4 inch of headspace from the rim. Wipe the rims clean with a damp cloth to remove any jam residue, then immediately place the lids on top and screw on the bands until they're snug but not overly tight.

Place the filled jars into a large water bath canner (or pot with a rack on the bottom) and add enough water to cover the tops of the jars by 1 to 2 inches. Bring the water to a boil and maintain a rolling boil for 10 minutes—this process seals the jars and ensures the jam is shelf-stable. Set a timer and don't interrupt this step.

Carefully remove the jars from the canner using a jar lifter and place them upright on a clean towel to cool at room temperature. You'll likely hear a reassuring 'pop' sound as the lids seal—this is a good sign! Allow the jam to cool completely (at least 12 hours) before moving or storing. The jam will continue to thicken as it cools, so don't worry if it seems a bit loose while still warm.