Recipe

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• 4 lbs ripe but firm pears , such as bosc, peeled
• 4 cups sugar
• 1/4 cup fresh lemon juice
• 2 tsp grated fresh ginger
• 1 tbsp pectin (optional)

• 1 Grate pears coarsely. Combine grated pears with sugar, lemon juice, and ginger in large SS pot.
• 2 Bring pear mixture to a boil. Reduce heat to medium-low and cook 30-45 minutes, or until thickened.
• 3 Stir pectin into 3/4 cup of jam liquid, if desired, and add to jam.
• 4 Cook 3 minutes more.
• 5 Meanwhile prepare jars, lids, canner.
• 6 Fill jars to 1/4-inch headspace, cap, and process 10 minutes.