Start by peeling, coring, and cutting the pears into small pieces. The size you chop them now will largely stay the same after cooking, so aim for bite-sized chunks that will melt into a lovely jam consistency.

Toss your pear pieces with sugar and lemon juice, then cover and refrigerate them overnight (anywhere from 12 to 24 hours). This step is key for drawing out the natural juices. At the very least, let them sit for 4 hours, but the longer, the better.

After maceration, the jam comes together quickly.  If you're planning to can your jam, set up your water bath canner now. If you're making freezer jam, you can skip this step.

Pour the pear mixture into a heavy-bottomed saucepan and bring it to a boil over high heat. The mixture will foam up, so make sure your pan is large enough to handle it without spilling over.

Stir the pears occasionally to prevent overflows. Let the mixture cook for 10-15 minutes, adjusting the heat as needed. If the pear chunks feel too large, use a potato masher to gently crush some of them for a smoother texture.

Continue cooking until the jam reaches the gel stage. You can use an instant-read thermometer to check (it should hit 220°F at sea level; adjust by 1°F for every 500 feet of elevation). Alternatively, test the gel by placing a small spoonful on a plate and popping it in the freezer for a minute. If it sets up and wrinkles when pushed, it's ready.

Once your jam has reached the perfect consistency, take it off the heat and immediately spoon it into jars, leaving about ¼ inch of space at the top. Seal with two-piece canning lids.

Process it in the water bath canner for 10 minutes (if canning). After turning off the canner, let the jars sit for another 5 minutes before removing them to cool on a towel-lined counter. Check the seals after a few hours. Any jars that didn’t seal properly should be refrigerated.

If you canned your pear jam, it should keep for 18 months or more in a cool, dark pantry (remember to refrigerate after opening). For refrigerated jam, it will stay fresh for 2-3 weeks.