Stir sugar and contents of pectin package in a bowl until well blended.Add pear puree, orange juice, orange zest, lemon juice, lemon zest, ginger, and salt, stirring to combine. Stir 3 minutes longer.Ladle jam into clean jars to fill line. Twist on lids. Let stand until thickened, about 30 minutes. Refrigerate up to 3 weeks or freeze up to 1 year.yield: Makes about 5 (8-ounce) half pintsThis recipe is courtesy of our friends at Ball®. Visit them online at www.freshpreserving.com!