Start by peeling, coring, and chopping the pears into small pieces.

In a large pot, combine the chopped pears and water. Bring to a boil over medium heat and then reduce to a simmer for about 20 minutes, stirring occasionally.

After simmering, strain the mixture through a jelly strainer or cheesecloth into a bowl.

Measure out 4 cups of the strained pear juice.

Return the juice to the pot and add sugar and lemon juice. Stir well and bring to a full rolling boil over high heat.

Once boiling, stir in the liquid pectin quickly.

Maintain a rapid boil for one minute while stirring constantly.

Remove the pot from heat and pour the hot jelly into sterilized jars using a canning funnel, leaving about 1/4 inch of headspace at the top.