carrot cake conserve

This is from a Bernardin book
1 1/2 cups finely grated carrots
1 1/2 cups peeled, chopped pears
1 can (14 oz, but I used 19 oz) crushed pineapple, undrained
3 tbsp bottled lemon juice
1 tsp cinnamon
1/2 tsp each nutmeg and cloves
1 pkg pectin
6 1/2 cups sugar
some raisins (the recipe uses 2/3 cup toasted pecans, but I used about 1/2 cup raisins)
Combine carrots, pears, pineapple, raisins,lemon juice and spices in a large pot. Bring mixture to a boil, stirring frequently. Cover and reduce heat; boil gently 20 minutes. Measure sugar, set aside.
Whisk pectin into carrot mixture until dissolved. Bring to a boil over high heat, stirring frequently. Add sugar. Stirring constantly, bring to a full rolling boil, boil hard 1 minute. If using pecans, add them now. Remove from heat, skim foam, ladle into jars, process for 10 minutes for half pints.
I didn't think that it looked set enough, so I added a package of liquid pectin at the end. It still is a bit runny.