This is recipe from Williams-Sonoma's book, The Art of Preserving by Rick Field, Lisa Atwood and Rebecca Courchesne. I've used this book enthusiastically to make hot pepper jelly, plum jam, and more. The photos in the book are gorgeous and the recipes seem endless.
3 lbs pears, peeled, cored and cut into small cubes
1 Tablespoon peeled and finely grated fresh ginger
1 cup light brown sugar
1/4 cup fresh lemon juice
Makes 5 half pints
In a large pot, combine the pears, fresh ginger, sugar and lemon juice. Bring to a boil over medium-high heat them reduce the heat to medium. As you cook the jam for 10-15 minutes, it will thicken. Use a potato masher to help break down the fruit if necessary. If you want to make more of a sauce similar to an applesauce, you could puree the jam before canning it.
When the jam is the consistency you prefer, ladle it into jars leaving 1/4 inch headspace.
Process the jars for 10 minutes in a boiling-water canner (adjust for your altitude as needed). Or you could store the jam in the refrigerator for about a month.