Drain pears; mash with fork. Mash drained pears with fork. In 10 or 12-inch skillet, heat pears and pectin over medium-high heat, stirring constantly, until mixture is hot and bubbly. Stir in sugar, lemon juice and ginger; bring to a boil. Boil 1 minute; remove from heat. Pour hot jam into two 1/2-pint jars with tight-fitting lids. Cover and refrigerate until jam is set, about 4 hours. Store in refrigerator for up to 3 weeks.