Preparation
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Put the pears in a large heavy-based saucepan. Add the malt syrup, lemon and cinnamon and toss until combined.
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Let the fruit marinate for 30-40 minutes then start to cook it over medium heat, stirring occasionally.
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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.
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When the jam has reached setting point, pour it into individual jars.
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Let cool before covering each jar with a tight-fitting lid. Store in a very cool, dry, dark spot.
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