Ginger Pear Preserves, The Ball Complete Book of Home Preserving
5 1/2 cups diced, peeled, cored pears (I used a bit more)
Grated zest and juice of 3 limes (I used one lime and two tangerines; I really like the tangerine zest floating in the jam--pretty!)
2 1/3 cups sugar
1 tbsp grated ginger
Combine all ingredients and bring to a boil in a big heavy pot, stirring to dissolve sugar. Once boiling, cook for fifteen minutes until mixture thickens. Check for gel stage. When it has been reached ladle hot preserves into prepared jars. Process in water bath for ten minutes.