To prepare: Peel and core pears then mash them in a large bowl; set aside. Rinse cranberries; add to a saucepan with the water. Bring to a boil then reduce heat and simmer, covered, for 10 min. or until soft and most cranberries have burst, stirring occasionally. Remove from heat and lightly mash cranberries. Add mashed pears and mix well. Add spices, crystallized ginger, lemon juice and the 4 tsp. of prepared calcium water; mix well. In a separate bowl, combine sugar and the 3 tsp. pectin powder; mix thoroughly and set aside. Bring fruit mixture to a boil. Slowly stir in pectin-sugar mixture. Continue to stir vigorously for 1 to 2 min. to dissolve pectin while jam comes back to a boil. Once back to a full boil, remove it from the heat.
To can: Ladle hot jam into sterilized canning jars, leaving 1/4 inch headspace at the top of the jars. Remove trapped air bubbles, wipe rims with a damp cloth, and fasten loosely with 2-piece canning lids. Lower filled jars into boiling water, ensuring jars are not touching each other and are covered with at least 1 to 2 inches of water. Cover and return water a rolling boil and process for 10 min. Turn off heat and allow jars to sit, untouched, for 5 min., then remove jars and allow them to cool, undisturbed, for 12 to 24 hrs. Confirm that jars have sealed (lids should not bounce back when pressed), then store at room temperature in the pantry. Refrigerate any jars that did not seal.