How To Make Ginger Pear Freezer Jam

Ingredients: 5-1/2 cups finely chopped peeled fresh pears (about 10 medium), 1 package (1-3/4 ounces) pectin for lower-sugar recipes, 2 tablespoons lemon juice, 1-1/2 teaspoons

grated lemon zest, 1 teaspoon minced fresh gingerroot, 4 cups sugar, 1 teaspoon vanilla extract. Seven one-cup plastic containers with lids should be rinsed with hot water. Let it

completely dry. Pears, pectin, lemon juice, lemon zest, and ginger should all be combined in a Dutch oven. Over high heat, bring to a full

rolling boil while stirring continuously. Add sugar and stir. Boil for one minute while continuously stirring. Add vanilla and stir. Take off the heat

and remove the foam. Fill each container right away, filling it to a half-inch above the top. Empty the top edges of the containers and

replace the lids right away. Allow to stand for 24 hours at room temperature. Jam is now operational. Keep refrigerated for up to three weeks

or freeze additional containers for up to one year. In the refrigerator, thaw frozen jam before serving.

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