Pear Pineapple Ginger Jam

1. 1

   Toss all the ingredients into a pot on the stove. Simmer over medium-low heat until tender, stirring occasionally, about 10 minutes.

2. 2

   Reduce heat to low; simmer until mixture drops thickly from spoon, stirring often, about 1 hour.

3. 3

   Remove the ginger carefully.

4. 4

   While still hot, pour the jam into 10 sterilized 4-ounce jars and water-bath them according to your own canning process. I water-bathed these jars for about 20 minutes, and then carefully removed the jars to rest on a towel until cool (over night).

5. 5

   Label the jars and give away liberally! (This jam is gorgeous on bread with a pat of butter, or stirred into granola and yogurt, or alongside a nice cheddar with crackers.)

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