Step 2

Peel, core and dice pears. (Be sure to chop the pears relatively small, as they'll remain close to that size in the finished jam.)

Step 4

Toss the pears in lemon juice and sugar, cover and refrigerate for overnight (12 to 24 hours). This step is important, and at an absolute minimum, they need 4 hours, preferably more.

Step 6

Prepare a water bath canner (if canning, skip for a freezer jam).

Step 8

Place pear mixture into a heavy-bottomed saucepan and bring to a boil on high. The mixture will foam, so be sure your pan is big enough to handle foaming to avoid overflows.

Step 10

Stir the mixture occasionally, watching for overflows, and cook for about 10-15 minutes. If pear pieces are too large, crush slightly with a potato masher (optional).

Step 12

Cook until the pear jam reaches gel stage, using an instant-read thermometer or testing a small amount on a plate placed in the freezer. (Gel stage is 220 degrees F at sea level and a bit below that at higher elevations.  The finished temperature drops by 1 degree for every 500 feet above sea level.  I'm at 1000 feet, so my jams finish at 218 F.)

Step 14

Once the jam reaches gel stage, immediately remove it from the heat and pack it into jars leaving 1/4 inch headspace, sealing with 2 part canning lids.

Step 16

Store the pear jam in the refrigerator for immediate use, or process in a water bath canner for 5 minutes. Turn off the canner and allow the jars to sit an additional 5 minutes before removing them to a towel on the counter. Check for seals after a few hours, and store any unsealed jars in the refrigerator.

Step 17

Canned pear jam should last 18 months or more at room temperature if properly sealed (refrigerate after opening) Refrigerated jam should last at least 2-3 weeks.