Ingredients:

• 3 kilos of pears
• 2 1/4 kilo of sugar
• 1/2 a cup of lemon juice

Method:

• Wash the pears under plenty of running water.
• Peel and core the pears and cut them in small pieces.
• In a large pot place the chopped pears the sugar and pour in the lemon juice.
• Cover the pot with a thin cloth so nothing falls inside and leave it aside for about 2 hours.
• Mix the pears and sugar and place it on the stove on medium heat.
• It may be needed to be skimmed but not after the first boil because the foam is just sugar.
• Boil the jam for about 15-20 minutes after the first boil.
• As soon as you see that the syrup is getting thicker, you can try it by taking some of the syrup with a spoon, pour it in a small plate, tilt it a little bit and if the syrup is runny and sticky, the pear marmalade is ready.
• If you want your jam to be thicker, just let it boil for a few more minutes.
• Remove from the fire and let it cool down completely.
• After it cools down place the pear jam in jars and refrigerate.
• Change amounts in the ingredient list for more or less jam.