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

To a large pot add pears, sugar, lime juice, zest and fresh ginger and bring it to a boil over medium heat, stirring until the sugar dissolves.

Boil, stirring frequently, until mixture thickens {about 12-15 minutes}. Remove from heat and test the jam. 

Put a little dollop onto a plate and place it in the fridge or freezer for 5 minutes, if it has started to become solid and goopish, it’s done.  If it is still runny and liquid like then cook the jam for another 5 minutes or so until it thickens making sure to stir it constantly so it does not scorch.

Skim off any foam.

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.

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.

Process jam for 10 minutes.

One recipe makes about {5} 8oz jars