Pear jam with lemons and cinnamon

I bring to your attention a culinary recipe of delicious pear jam with cinnamon, which my grandmother prepares every summer. Well, let's get started.
To begin with, pour 1 liter of water into a saucepan. Many people use water directly from the tap. I do not belong to this category, so I advise you to pour filtered. Bring to a boil.
Wash the lemon, carefully remove the yellow part of the zest, squeeze out the juice. Peel the pears and cut into 4 pieces. In order for the fruits not to turn black, it is necessary to soak the chopped pears in a bowl with freshly squeezed lemon juice. We immerse the quarters in boiling water, wait for 2 minutes, drain the water and let it cool. Fill with sugar and let it brew for 2 hours under the lid.
Half the work is done. Then pour 0.4 liters of water, add lemon zest, pears, cinnamon, syrup from pear juice and sugar. It is necessary that the jam is cooked for 45 minutes. Stir it occasionally and shake the pan in a circular motion so that the mixture does not burn and does not stick to the bottom. When our pears are transparent (at the end of cooking), remove the cinnamon stick.
It remains to spread the jam in cleanly washed jars and close the lids tightly. It turned out to be a great food for sweet tooth.
So, the first pear jam in my life is cooked – and very successfully! Try and enjoy!