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Peel and core the pears.
Dice the pears into small cubes.
Finely mince the ginger.
Add diced pears, granulated sugar, minced ginger and lemon juice to a medium-sized pot.
Stir the sugar over low/medium heat until all of it has dissolved. Turn to low and allow the jam to simmer for 1 hour 30 minutes to 2 hours, depending upon the heat. When the sugar begins to get brown and the pears start to jelly, remove from the stove. Allow to cool for 30 minutes. Store in tightly sealed, clean jars.