The most delicate jam from the Deputy Editor-in-Chief of the Gastronom magazine Marianna Orlinkova.
Pears cut into 4-6 parts, without peeling or peeling from the core.
Put in a saucepan, pour in 2 cups of cold water, add cinnamon, bring to a boil and cook, covered, until absolutely soft, 20-25 minutes.
Rub the pears through a sieve and weigh the resulting puree. Mix with sugar in a 1:1 ratio. Place over low heat and simmer, stirring frequently, until browned - the mixture should be fairly thick, about 1 hour.
Arrange in sterilized jars and roll up if you like.