Prep all water bath canning equipment, mason jars, lids, and rings.
Clean and grate 1½ cups carrots and 1½ cups apple or pear. Finely chop 2 cups pineapple. Prep all other ingredients.
In a large stockpot, add 1½ cups carrots, 1½ cups apple or pear, 2 cups pineapple, 3 tbsp lemon juice, 1 tsp ground cinnamon,½ tsp Apple pie spice. Bring pot to a rolling boiling on medium/high heat for about 20 minutes. Stir often to eliminate scorching. Fruit juices should begin to release and give a syrupy-bubbly mixture.
Remove from heat and stir in 6 tbsp fruit pectin. Bring back to heat and return to a boil.
Take off the heat again. Stir in 6½ cups white granulated sugar, ¼ cup sweetened shredded coconut, and ½ tsp. vanilla extract. Bring back to boil and stir for sugar to all dissolve. The jam will be thick to stir but will loosen as it heats back up. Set a hard boil for one minute. Taste jam to ensure the sugar has dissolved with a clean spoon.
Ladle into clean mason jars leaving a ¼ inch headspace and process in water bath canner for 10 minutes. Let jars sit to cool undisturbed for 24 hours.