Spiced Pears Preserve

Peel core and chop pears into chunks. Reserve for later in water and lemon juice bath.

Simmer peel and cores with the 450 ml of water, lemon rind and slice of ginger

After 10 minutes drain liquid and discard peels

Put pear chunks and cinnamon stick in the liquid and boil until soft.

Add sugar stir until dissolved and bring to a boil. Simmer quickly to set point.

Bottle and cover with sugary liquid.

Cover pots with water in deep pan and simmer at sterilizing temperature 87C for about 20-30 minutes