● 1 kg pears (peeled)
● 600 g sugar
● 1 cinnamon stick
● juice of 1/2 lemon
● 60 g water
Remove the skin and the seeds from the pears and slice into bite-sized pieces.
Put in a pot with water, boil for 10 minutes until soft and puree lightly in the blender.
Next, add the sugar, the cinnamon stick and the lemon juice and boil on medium heat until the jam sets, about 30-35 minutes.
Stir constantly so it does not scorch.
Once the jam has reduced, turn off the heat and allow it to cool.
Store in glass sterilized jars.