Wash pears and lemon under cold running water, scrubbing well.
Bring a large pot of water to a boil. Put in a few pears at a time and then remove. Don't let them sit in water for more than a few seconds. Place in a pan with ice water. Remove pear and rub the skin off.
Use an apple corer, cutting from the fruit's base to remove the core. Cut in half and then into small cubes. Once cut, pears will oxidize quickly and turn a brownish color. As you work keep them in a pan of cool water with a tablespoon of lemon juice.
Zest all of lemon, then peel and chop lemon pulp using a food processor
Combine all ingredients in a large saucepan. Bring mixture to boil over medium heat stirring to prevent sticking
Reduce heat and simmer for 30 minutes
Fill water bath canner with enough water to cover jars and bring to a boil
Ladle hot compote into hot jars leaving 1/2 inch head space. Remove air bubbles. Wipe clean the jar rims.
Center lid on jar and adjust band to fingertip-tight
Place jars on the rack elevated over boiling water, about 180 degrees in the boiling water bath canner
Lower the rack into water being sure jars are covered by 1 inch of water
Adjust heat to medium high, cover canner and bring to a rolling boil
Once water comes to a boil again, set timer to process pints for 25 minutes
Turn off heat and remove cover.
Let jars cool 5 minutes.
Remove jars from canner and allow to cool 12 hours before removing rings.
Test seals, label and date. Store in a cool dry place.