Sterilize your canning jars and lids.

Peel the pears and slice them into halves or quarters.

In a large pot, combine 4 cups of water and 1 cup of sugar, then heat until the sugar dissolves.

Stir in 1/4 cup of lemon juice into the syrup.

Carefully pack the pear slices into the hot sterilized jars, leaving half an inch of headspace.

Pour the hot syrup over the pears in each jar, ensuring they are completely submerged.

Wipe the rims of the jars with a clean cloth, place the sterilized lids on top, and screw on the metal bands until they are fingertip tight.

Process the jars in a boiling water bath for about 20 minutes.

Check the seals after processing; jars should be concave and not pop when pressed.