Grandma Mary Botel's Pear Ginger Jam

5 cups finely chopped pears
1/4 cup lemon juice
1 teaspoon lemon rind
1/3 cup shopped crystallized ginger
3 cups sugar
1 box low sugar pectin

Peel, core and chop pears and add to lemon juice, lemon rind and ginger.  (The secret to lovely pale yellow jam is to get the pears into the lemon juice as quickly as possible).  Mix the box of low sugar pectin with 1/4 cup of the sugar.  Set aside the remaining 2-3/4 cups of sugar.

Mix pears, lemon and ginger with the mixture of pectin and sugar in a heavy pan.  Stir constantly over high heat until the mixture reaches a full, rolling boil (a boil that does not stop bubbling when stirred).  Quickly sitr in the remaining 2-3/4 cups ofsugar and return to a full rolling boil.  Boil for exactly one minute, stirring constantly.  Remove from heat.

Ladle into sterile prepared jars, filling to 1/2 inch from the tops.  Sterilize lids and seal.  Process in a hot water bath.  Any pectin product and/or jars that you purchase will have full instruction for processing the jars.