Core pears and coarsely chop. Cut lemon in quarters, remove any seeds and finely chop (peel and all).

Add all ingredients into a large pot, bring mixture to a boil over medium heat. Reduce heat and simmer for 30 minutes.

While mixture is boiling sterilize 9 pint jars. Fill jars with cooked mincemeat to ½ inch line, remove air bubbles and adjust 2 piece cap.

Process 25 minutes in a boiling water canner.