Add the pears and sugar into a large saucepan. A large saucepan will let the water evaporate faster than a small one!
Cook at medium to high heat. You'll notice that the mixture is very watery.
When the mixture is mostly solid with just a bit of water at the bottom (as shown), add the ginger and simmer at low heat.
The jam is ready when the fruit is moist but no longer oozes water.
Serve with buttered toast. Keep refrigerated.