FoodNetwork.com recipe for gingered pear preserves that is simple and easy to follow. While the recipe takes a long time to prepare, it yields seven cups of preserves.
Drain 3 pounds of firm, peeled, cored, sliced and slightly ripe pears that have been placed in an acidulated water. Place the pears into a large pot, and add 4 cups of sugar, 1 tablespoon of fresh lemon juice and 2 teaspoons of minced fresh ginger. Cook over medium heat, until the sugar dissolves. Add 1/4 cup of chopped crystallized candied ginger and 1 teaspoon of grated lemon zest. Cook on medium-high for 35 to 45 minutes, or until the jam is thick and sheets off a metal spoon.
In a canner, sterilized seven half-pint or 14 quarter-pint jars and their lids according to the manufacturer's instructions. Drain the jars. On a work surface, ladle the jam into the jars, leaving a 1/4-inch head space. Wipe the threads and rims of the jars with a clean towel, and place the lids on. Tighten them with screw bands, sealing them tightly. Placed the jars in the canner for 10 minutes, and remove them to dry. Make sure the bands are sealed tightly, and store them in a cool, dry place. Refrigerate each jar once you have opened it.