Peel the pear and the lemon and cut into chunks.
Cover Step 1 with sugar and leave to sit for 30 minutes until the moisture is released from the fruit. Quite a lot will draw out.
Turn on the heat and simmer while occasionally stirring to prevent burning until the volume lessens to 1/3.
You can leave the pears in chunks or whiz them in a blender!
I kept the pears chunky and the jam thick. Store the unused portion in an airtight jar.
Since I wanted to try out the jam, I topped it over pancakes.
The jam is slightly sweet with the taste of real fruit. You can probably use one whole jar in 2-3 occasions if topping it on pancakes.
