Prepare a boiling water canner, seven 8-ounce jars, and lids.

In a large saucepan combine the pears, lime zest, lime juice, sugar, ginger, cinnamon, and nutmeg. Bring to a boil over medium high heat, stirring to dissolve the sugar.

Boil, stirring frequently, until the mixture has thicken, between 15 and 20 minutes. If gel stag has been reached carefully skim off any foam on top.

Ladle hot jam into hot jars and leave 1/4 inch headspace. Remove air bubbles and adjust the headspace.

Wipe the rim, center the lid, and screw on the screw band to fingertip tight.

Place the jars in the canner, making sure they are covered by water and bring to a boil. Process for 10 minutes. Remove canner from heat and remove lid. Allow to cool for 5 minutes before removing jars.

Allow jars to cool for 24 hours then check the seals.