Instructions: Peel, core and chop pears.

In a large saucepan cook pears and water over a low heat until pears are very soft. In a blender, process pears and liquid to a puree.

Measure 350gm sugar for each 500 gm puree.

In a large saucepan cook puree over low heat 30-40 minutes until mixture resembles thick cream. Add spices and sugar and stir until dissolved.

Simmer gently, stirring often until liquid evaporates.

Fill into hot jars and seal.

Makes 2 litres.

Keeps for 3-4 months.

Ensure storage jars are well sterilised.

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