Pear-Ginger Jam

Pear-Ginger Jam

3 lbs pears peeled, cored, and cut into 1/2 inch cubes (about 8 cups)
1 tbsp peeled and finely grated fresh ginger
1 cup lightly packed light brown sugar
1/4 cup fresh lemon juice
1 tbsp crystallized ginger (optional)

1. Have ready hot, sterilized jars and their lids.

2. In a large non-reactive saucepan, gently toss together the pears, fresh ginger, sugar, lemon juice, and crystallized ginger, if using. Bring to a boil over medium - high heat, reduce the heat to medium and cook, uncovered, stirring frequently, until most of the liquid has evaporated and the jam is thick, about 10 minutes.

3. Ladle the hot jam into the jars, leaving 1/4 inch of headspace. Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims clean and seal tightly with the lids.

4. Process the jars for 10 minutes in a boiling water bath. The sealed jars can be stored in a cool, dark place for up to 1 years. If a seal has failed, store the jar in the refrigerator for up to 1 month.