pear ginger jam4 cups chopped peeled pears
1/4 cup lemon juice
7 1/2 cups sugar
1/3 cup grated fresh ginger
1/3 cup finely chopped candied ginger (or preserved ginger)
1 box liquid pectin (both pouches)
Prepare 9 half-pint (250ml) bottles. (I wash them and heat them up in my canner.) Pour boiling water also over the lids in a bowl to sterilize them.
Mix the chopped pears with lemon & sugar in large pot. Add ginger. Bring to boil (this is where you find out if the pot was big enough!) Once you have a rolling boil that can't be stirred down, let boil one minute. Remove from heat and add pectin.
Stir for five minutes and ladle into hot jars. Seal. Should make about eight jars of jam.