This was an accident between me and a dear friend of mine. I'm not a huge pear person, I feel they have no flavor on their own. My opinion here, just saying. So one season while making pear jam, I spilled ground ginger into the jar. My heart stopped I tell you. We scooped it out but it left some residual flavor from what we couldn't get out. With a little dabble here and there, we managed to make this taste amazing. So I present yet another happily tasty accident.

Ingredients:
5-1/2 cups finely chopped cored peeled pears (about 8 medium)
Grated zest and juice of 3 limes
2-1/3 cups granulated sugar
1 Tbsp freshly grated ginger

Directions:
Combine pears, lime zest and juice, sugar and ginger in a large stainless steel saucepan. Bring to a boil over medium heat, stirring to dissolve sugar. Boil, stirring frequently, until mixture thickens, about 15 minutes.
Remove from heat and test gel. If preserves break from spoon in a sheet or flake, it is at the gel stage. Skim off foam. If your mixture has not reached the gel stage, return the pan to medium heat and cook, stirring constantly, for an additional 5 minutes. Repeat gel stage test and cooking as needed.
Spoon hot Ginger Pear Preserves into jars leaving 1/4 inch head space. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

Processing:
For longer storage: Place the jars in a boiling pot of water. When the water comes back to a boil, set the timer for 5 minutes and remove the jars immediately. Make sure the lids pop down; if they do not, refrigerate and eat them first.

Cool and refrigerate: Let the jars cool to room temperature. If you processed the jars, they can be stored on the shelf. If unprocessed, store in the fridge. Try to wait at least 48-72 hours before cracking them open. This will keep for at least a year on the shelf and for several weeks in the refrigerator once opened.