Gingery Pear Jam

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   ["Prepare 1/2 pint jars, lids, and water bath canner. Place a small plate in the freezer to chill.", "After chopping, puree roughly half the pears in a food processor until smooth. Alternatively, you may grate all the pears. Or you may use an immersion blender in the pot when half cooked. The goal is to have a jam with a smooth pulpy texture, punctuated by small chunks of fruit. Without the smooth, pulpy pears, the taste is more like pears in ginger sauce.", "Add all ingredients to a 5-6 quart dutch oven. Stir to combine, and bring to a boil. Reduce heat to medium and continue to cook until thickened, stirring occaisionally. (20-30 minutes, depending on how juicy the fruit is).", "Test thickness of jam by putting a small spoonful on a chilled plate, and tilting. If the jam remains mounded and doesn't drip, it's done.", "Fill jars, leaving a 1/4"" headspace, cap, and process in boiling water bath for 10 minutes."]

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