Prepare canner, jars and lids.
In a large and deep stainless steel saucepan, combine grated carrots, diced apple, pineapple with juice, lemon juice and spices. Over high heat, bring mixture to a boil and stir frequently. Reduce heat to medium and cover. Boil gently, stirring occasionally (to prevent scorching), about 20 minutes.
Remove saucepan from heat and lid from saucepan. Immediately sprinkle in pectin and whisk briskly until completely dissolved. Return saucepan to high heat and bring to a boil, stirring frequently. Add sugar and molasses all at once and return to a full rolling boil, stirring constantly. Continue to cook at a full rolling boil, stirring constantly, for 1 minute. Remove saucepan from heat and skim off foam using a metal slotted spoon. Stir in vanilla and, if desired, coconut and/or crystallized ginger.
Carefully ladle hot jam into hot prepared (sterilized) jars, leaving ¼ inch (0.5 cm) headspace. Remove any air bubbles and adjust headspace if necessary by adding additional jam. Wipe rim clean and center lid on jar. Tightly screw band down until resistance is met and then increase to fingertip-tight.
Place sealed jars into canner, ensuring they are completely covered with water. Bring to a boil, first, and then process for 10 minutes. Remove canner lid and wait 5 minutes. Remove jars, cool on wire racks and store.
Be sure to adjust the canning time if you live at a high altitude.
Chopped raisins or sultanas (golden raisins), about ¼ cup, may be substituted for coconut. To turn this delicious jam into a conserve stir in ¼ cup chopped pecans or walnuts immediately after completing the 1-minute boil. Be sure to stir thoroughly and then remove from heat.