Ingredients
5-1/2 cups finely chopped peeled fresh pears (about 10 medium)1 package (1-3/4 ounces) pectin for lower-sugar recipes2 tablespoons lemon juice1-1/2 teaspoons grated lemon zest1 teaspoon minced fresh gingerroot4 cups sugar1 teaspoon vanilla extract
Preparation
Rinse seven 1-cup plastic containers and lids with boiling water. Dry thoroughly. In a Dutch oven, combine pears, pectin, lemon juice, lemon zest and ginger. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar. Boil for 1 minute, stirring constantly. Stir in vanilla.
Remove from heat; skim off foam. Immediately fill all containers to within 1/2 in. of tops. Wipe off top edges of containers; immediately cover with lids. Let stand at room temperature 24 hours.
Jam is now ready to use. Refrigerate up to 3 weeks or freeze extra containers up to 12 months. Thaw frozen jam in refrigerator before serving.
