It’s been a rough day

Honey Pear Jam got me today I’m very tempted to pop it .

I’ll add the recipe

“HONEY-PEAR JAM
MAKES ABOUT 5 (½-PT./250-ML) JARS
A bit of apple juice and a little honey offer light sweetness to this delicious gingery pear jam.
3¼ lb. (1.5 kg) firm, ripe pears
½ cup (125 mL) apple juice
1 Tbsp. (15 mL) bottled lemon juice
½ tsp. (2.5 mL) ground cinnamon
1 (1-inch/2.5-cm) piece fresh ginger, peeled and finely grated*
6 Tbsp. (90 mL) Ball® Low or No-Sugar Pectin
½ cup (125 mL) honey
1. Combine first 5 ingredients in a 6-qt. (6-L) stainless steel or enameled Dutch oven. Cook, uncovered, over medium heat 15 minutes or until pear is tender, stirring occasionally. Mash pear mixture slightly with a potato masher, breaking up large chunks.
2. Stir in pectin. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly.
3. Stir in honey. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam, if necessary.
4. Ladle hot jam into a hot jar, leaving ¼-inch (.5-cm) headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust “to fingertip-tight. Place jar in boiling-water canner. Repeat until all jars are filled.
5. Process jars 10 minutes, adjusting for altitude. Turn off heat; remove lid, and let jars stand 5 minutes. Remove jars and cool.
*1 tsp. (5 mL) ground ginger may be substituted.

Simple Switch
Try mixing pear varieties, such as d’Anjou, Bosc, and Red Bartlett, for different flavor and texture. All are delicious!”

Excerpt From
The All New Ball Book Of Canning And Preserving
Jarden Home Brands
https://books.apple.com/us/book/the-all-new-ball-book-of-canning-and-preserving/id1107405745
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