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1
Drain the pears and place in a large pot.
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2
Add the sugar, lemon juice, and fresh ginger and cook over medium heat, stirring often, until the sugar dissolves.
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3
Add the candied ginger, fresh ginger, and lemon zest and stir to combine.
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4
Increase the heat to medium-high and cook, stirring frequently, the mixture is thick and sheets off a metal spoon, 35 to 45 minutes.
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5
In a canner or large pot of boiling water, sterilize 7 half-pint or 14 quarter-pint jars and their lids according to the manufacturer's instructions.
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6
Let the jars and lids simmer while the preserves cook.
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7
One at a time, using tongs, carefully drain the jars.
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8
Place the jar on a work surface and ladle the jam into the jar, leaving a 1/4-inch headspace.
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9
(Tap the jar lightly on the counter to ensure the proper fill level.)
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10
Wipe the threads and rim of the jar with a clean towel.
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11
Place the lid on top and tighten with the screw bands, sealing tightly.
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12
Place the jars in the canner or pot of boiling water and process for 10 minutes.
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13
Carefully remove with tongs and dry.
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14
Check the bands for tightness.
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15
Store in a cool, dry place, and refrigerate once opened.
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16
(Alternatively, let the filled jars cool, then refrigerate and consume within 5 days.)
