Prepare the Ingredients: Grate the carrots and chop the apples finely. Ensure all ingredients are ready before starting the cooking process.

Combine the Ingredients: In a large pot, combine the grated carrots, chopped apples, crushed pineapple with its juice, lemon juice, cinnamon, nutmeg, and cloves. Stir well to mix all the ingredients thoroughly.

Cook the Mixture: Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat and let it simmer for 15-20 minutes, or until the carrots and apples are tender.

Add Pectin and Sugar: Stir in the fruit pectin until fully dissolved. Bring the mixture back to a rolling boil. Add the sugar all at once, stirring continuously until the sugar is completely dissolved. Return to a full rolling boil and boil for 1-2 minutes, then remove from heat.

Fill the Jars: Ladle the hot jam into prepared canning jars, leaving about 1/4-inch head space at the top. Wipe the rims of the jars with a clean, damp cloth, place the lids on top, and screw on the bands until fingertip-tight.

Process the Jars: Place the jars in a canning pot or large stockpot with enough water to cover the jars by at least an inch. Bring the water to a boil and process the jars for 10 minutes. Carefully remove the jars from the water and let them cool on a towel or cooling rack.