Prepare a boiling water bath and 2 pint jars (or four half pints, eight quarter pints, or some combination thereof).

Combine chopped pears, cranberries, sugar and one cup of water* in a large, non-reactive pot. Stir to combine and then let the fruit and sugar sit, off the heat, until the sugar has begun to dissolve, about 10 minutes.

Once the sugar seems to be dissolving and the fruit has released some juice, place the pot over high heat and bring to a boil. When the fruit begins to boil, reduce the heat a little and keep the jam cooking at a low bubble.

Cook the jam for 15-25 minutes, stirring regularly, until it has reduced a great deal and begins to look thick and sticky.

When the jam seems to be nearly done, stir in the lemon zest and juice.

When you've arrived at a texture you like, remove the jam from the heat and funnel into prepared jars. Wipe rims, apply lids and rings and process jars in a boiling water bath for 10 minutes.

Once time is up, remove jars from canner and let them cool on a folded kitchen towel. When jars are cool, remove rings and test seals. Sealed jars are shelf stable. Any unsealed jars should be refrigerated and used promptly.

Makes 2 to 2 1/2 pints