Preparation time: 10 minutes
Waiting time: 1 hour
Cooking time: 5 minutes

1. Peel the pears, quarter and remove the stem and cores.
2. Grate 1 kg of pear flesh with a large grater and macerate with the sugar for one hour in a non-reactive container.
3. Place over high heat and cook for 5 minutes after the mixture comes to a boil, stirring constantly.
4. Skim if necessary, check that the jam will set, and place into sterilized jars, dividing pieces of the cinnamon stick evenly among the jars.
5. Let sit for a few weeks before using so that the cinnamon will infuse the jam with its flavour.