Mix pears, sugar, and lemon juice in Dutch oven. Let sit for 1 hour. Stir occasionally.
Fill canner half-way (up to the bottom of the raised rack) with hot water and place over burner to come to a boil.
Put new lids in small saucepan and cover with water. Bring to a slight boil and turn off burner.
Add almonds, zest, and ginger root to Dutch oven mixture. Bring to a rolling boil.
Add pectin and return to a boil. Boil 1 minute.
Remove from heat and, using funnel, ladle into jars. Tighten lids on. Place in canner and submerge. There should be at least 1 inch of water over the tops. Add more hot water if needed. Cover.
Once water in canner returns to a boil, set timer for 15 minutes.
After 15 minutes, pull up the canning rack, remove jars and place on cooling rack.