8 Cups peeled and chopped pears
3 Tbsp. lemon juice
7 Tbsp. classic pectin or 1 box powdered pectin
3 Tsp. freshly grated or finely chopped ginger
9 Cups sugar
1 Tsp. butter (to reduce foaming)
Put pears, lemon juice, pectin, ginger and butter into large saucepan. Mix well. Bring to boil over medium heat. Once it is boiling add sugar. Bring back to a boil for a minute. Remove from heat. Ladle into clean, sterile jars. Clean rims, put on lids and process in water bath for 10 minutes.
This recipe should make about 10 half pint jars of jam. You can cut this in half if you have a smaller amount of pears.