• Cut the carrots and apple into large chunks. Add them to a food processor and pulse until finely shredded. The mixture should look like very small bits, not a smooth puree.
• Add the shredded carrots and apple to a heavy based saucepan. Add the pineapple with its juice, lemon zest, lemon juice, white sugar, brown sugar, cinnamon, nutmeg, and cloves. Stir well.
• Place the pot over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat slightly so it continues to bubble gently. Cook for 15–20 minutes, stirring occasionally, until the carrots are very soft.
• If you prefer a smoother jam, carefully use an immersion blender/stick blender to create your desired consistency.
• Return the mixture to a boil over high heat for 5 minutes. It will bubble up, so stir frequently, adjusting the heat as needed. The mixture will thicken.
• Stir in the flaked coconut and vanilla extract. Continue cooking for another 5 minutes, stirring often, until the jam reaches a thick, spoonable consistency.

Prepare and Fill Storage Jars

• While the jam finishes cooking, carefully pour boiling water into the jars. Let them sit for a few minutes, then empty them.
• Carefully ladle the hot jam into the jars using a funnel, leaving about 1 cm of headroom at the top. Seal with lids, let cool on the counter, then transfer to the refrigerator.