Step 1

Fill a boiling-water canner about 2/3 rds full with water and bring it to a boil.

Step 2

Add pears, lime zest and juice, sugar and ginger crushed to a 6-quart pot and bring to a boil over medium heat, making sure to stir constantly to avoid scorching the jam.

Step 3

Boil, stirring constantly until the mixture thickens, about 15 minutes.

Step 4

Remove from heat and skim off any foam.

Step 5

Test for the gel stage. See how to test for the gel stage HERE.

Step 6

If your mixture has not reached the gel stage, return the pot back to the stove and cook over medium heat an additional 5 minutes and check again.

Step 7

Next, ladle the jam mixture into hot prepared jars, filling to within 1/4 inch of tops. Wipe the jar rims and threads clean if needed. If using traditional canning jars, cover with 2-piece lids. Screw bands tightly.

Step 8

If using Weck canning jars for the first time, go HERE for directions on how to use Weck canning jars.

Step 9

Place jars on elevated rack in canner and then lower the rack into canner. Make sure the water is covering the jars by about 2 inches. Place the lid on the pot and bring the water to gentle boil.

Step 10

Process ginger pear jam for 10 minutes.

Step 11

Remove jars and place on a towel to cool. After 24 hours check the seals. If the lid springs back, jelly is not sealed and refrigeration is necessary.