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1
Wash the jars thoroughly in hot soapy water. Rinse and leave to drain. To sterilise, place them in a cold oven (including metal lids) and turn up to around 120oC for at least 15 minutes.
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2
Place chopped pears in a large, heavy-based saucepan with around 1 inch of cold water. Bring to the boil. Once boiling, turn down the heat and leave to cook until soft
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3
Blend the cooked pears (with their cooking water) into a puree. Sieve the puree, either using a cheesecloth or a juicer attachment for the blender. This should produce around 500ml of juice. Discard the remaining pear pulp.
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4
Place the juice into a large, heavy-based saucepan and heat gently. Stir in the cinnamon. Add the jam sugar while stirring constantly. Bring back to the boil until it reaches a 'rolling' boil (where the liquid does not stop boiling even when stirred).
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5
Separately, place a metal teaspoon in a small bowl of iced water and check that the jars in the oven are still hot.
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6
Once boiling, cook for a further 4 minutes (or as per jam sugar instructions). Turn off the heat. Take the teaspoon out of the iced water and extract one spoonful of the boiling liquid. Cool it quickly by holding it on the surface of the iced water. Tip the spoon - if the pear jelly sets almost immediately, it is ready. If it does not set, bring the pan back to the boil and test again after another minute.
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7
Once the jelly is ready to set, pour it into the hot sterilised jars, almost to the brim. Cover each jar with a circle of greaseproof paper on top of the jelly (ensuring that there are no air bubbles). Place the lids on the jars tightly and leave to cool.
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8
Store in a cool, dry, dark place.
