Chop pulp finely, discarding seeds and tough membrane.
08Stir sliced peel and chopped pulp into pears.09Cover and simmer over medium heat 10 minutes to blend flavors.10Reduce heat to low, add sugar and bay leaves to pears and cook till sugar dissolves, swirling pan occasionally.11Increase heat and bring to rolling but not foaming boil.12Cook about 40 minutes, stirring frequently toward end of cooking time.13NOTE: To test for doneness, remove pan from heat.14Fill chilled spoon with jam, then slowly pour jam back into pan; last 2 drops should merge and sheet off spoon.15One tbs jam ladled onto chilled plate and frozen 2 minutes should wrinkle when pushed with finger.16Stir in lemon juice; discard bay leaves.17Spoon jam into hot jars to 1/4" from top.18Immediately wipe rim using towel dipped in hot water.19Place lid on jar; seal tightly.20Arrange jars in large pot, filled with water.21Process 15 minutes in boiling water.22Remove jars from water bath.23Cool to room temperature.24Store in cool dry place, for up to 1 year.25Refrigerate after opening.