Pear, cinnamon, thyme jam

Ingredients

• 1200 g peeled, cored and coarsely chopped, ripe pears
• 400 g rice malt syrup
• juice of 1 lemon
• half a teaspoon powdered cinnamon
• 1 teaspoon fresh thyme leaves
• Makes about 2 jars, 350 g each.

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Preparation

• Put the pears in a large heavy-based saucepan. Add the malt syrup, lemon and cinnamon and toss until combined.
• Let the fruit marinate for 30-40 minutes then start to cook it over medium heat, stirring occasionally.
• As soon as the pears start to liquify, change the heat to low, add the thyme and simmer for 40-50 minutes, or until the jam has thickened, stirring constantly to keep from sticking to the pan.
• When the jam has reached setting point, pour it into individual jars.
  
• Let cool before covering each jar with a tight-fitting lid. Store in a very cool, dry, dark spot.

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