Prepare a small boiling water bath canner and three half pint jars.
Core and chop the pears and place them in a low, wide pan. Add the sugar, vanilla bean seeds, and lemon juice.
Place pan over medium-high heat. Bring to a boil and cook, stirring regularly, until the fruit softens and the jam thickens.
You know when a small batch like this is done because you'll be able to pull your spatula through the cooking jam and the space you cleared won't immediately fill up with jam.
When the jam is finished cooking (it shouldn't take more than 18-20 minutes), scrape it into a heat-proof measuring cup. Using an immersion blender, puree until smooth.
Funnel jam into prepared jars. Wipe rims, apply lids and rings, and process in a boiling water bath canner for 10 minutes.
When time is up, remove jars from canner and let them cool on a folded kitchen towel.
When jars are cool enough to handle, check the seals. All sealed jars are shelf stable for up to one year. Any unsealed jars should be refrigerated and used promptly.