In a large pot, combine carrots, apple, pineapple in juice, lemon juice, vanilla, and spices.*
Over medium-high heat, bring the mixture to a boil, stirring constantly.
Reduce the heat and simmer, covered, for 20 minutes, stirring often.
Remove the pot from the burner.
Add the pectin by sprinkling over the mixture and stir until dissolved.
Place the pot back on the stove.
Bring the pot back to a boil over medium-high-to-high heat and add the sugars.
Bring the sugared mixture to a full rolling boil.
Boil hard for 1 1/2 to 2 minutes, stirring constantly.
Remove the pot from the heat.
NEW: If desired, Add the bourbon and stir until incorporated
Skim the foam.
Stir in coconut.
Ladle jam into hot, sterilized jars, leaving a quarter-inch headspace.
Add lids and rings and process in a boiling water canner for 10 minutes.