Pear and Cinnamon Jam

Lucretia B

        Ingredients

ripe pears (green pears are the best)

500 to 600 g of sugar for each kg of pears

1 lemon for each kg of pears

1 tsp ground cinnamon for each kg of pears

        Method

Prepare pears as described above (MJL). Peel and cut into tiny strips, or grate the lemon rind; squeeze the juice and add juice and rind to the mixture of fruit and sugar. Bring the prepared mixture to a full boil, then add cinnamon. Simmer for 60 to 90 minutes, stirring occasionally. Bottle and seal.