Pear Ginger Lime Preserves

Step 1: After you have peeled and finely chopped the pears, measure out 5 1/2 cups.

Step 2: Place pears and gingerroot in a large stainless steel or enamel saucepan.

Step 3: Bring fruit to a full boil stirring constantly, until the fruit is softened.  If desired mash the fruit, but leave chunky.

Step 4: Using a zester or microplane, remove green rind from limes.  Squeeze the limes to get 1/3 cup lime juice. Save this until right before canning.

Step 5: Add Pomonas pectin to the sugar, then add the calcium water to the fruit. After adding calcium water, then add sugar to fruit. Boil this until it reaches the gel stage.

Step 6: Add lime juice and zest at the end. This will help preserve some of the beautiful green in the zest.

Step 7: Ladle into sterile hot half pint (8 ounce) jars leaving 1/4 inch head space.

Step 8: Seal and process 10 minutes at altitudes up to 1000 feet.

Step 9: You can use powdered ginger, but the flavor will not be the same and as smooth as fresh ginger root.

Step 10: Makes about five to six half pint jars.