How to Make It
Stir together pears and sugar in a large bowl until all pears are coated in sugar. Let sit, covered, 8 hours or overnight in the refrigerator.
Place pear mixture and lemon juice in a large Dutch oven and cook over medium-high until mixture comes to a boil. Reduce heat to medium-low and cook, covered, until thick, dark, and syrupy, about 1 1/2-2 hours, stirring occasionally to prevent sticking. Spoon mixture into sterilized jars with finger-tightened lids. Process in a boiling water canning bath for 10 minutes.
Remove from hot water and let sit at room temperature undisturbed for 24 hours. Tighten jar lids and store at room temperature up to 1 year.