Pear Ginger Lemon Jam

Processing: Boiling Water Canner 10 minutes
Storage: 12 months+
Yield: 5 cups per batch
A sweet yet spicy jam with just enough tartness to make you want a spoonful more. Yum!
2 lbs (900g) lemons
2 lbs (900g) pears
1/4 cup finely diced glace ginger (or 2 inches fresh ginger, grated)
4 1/2 cups water
4 cups sugar
Prepare fruit.
Wash, peel and core pears. Finely dice and place into a large deep pan. Wash lemons, discard ends and thinly slice into rounds (tie seeds into a piece of muslin). Add remaining ingredients (including bag of seeds) into the pan. 
Make jam.
Simmer fruit for a few minutes to dissolve sugar. Bring to a boil then simmer uncovered for 1 hour or until jam reaches setting point. Remove from heat and skim foam from the surface., if any.
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Ladle hot jam into hot jars.
Immediately spoon the hot jam into hot jars, leaving a 1/4 inch (0.5cm) headspace. Remove bubbles, check headspace is correct, and then wipe rims and seal.
Process jars in a boiling water canner for 10 minutes.
Process in a boiling water bath canner for 10 minutes (start timer once water returns to a full boil). When time is up, turn heat off and rest jars in water for 5 minutes before placing onto a towel-covered bench overnight to cool.
Next day: check for seals.
Check jars have sealed before labelling and storing in a cool, dry and dark place for up to 12 months. Jar lids should not flex up or down when pressed.

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