Place the pears and water into a sauce pan

Add the juice of the lemon and then roughly chop up the peel

Place the chopped peel into the pan and stir

Bring to the boil over a medium to high temperature

Reduce the temperature, cover the pan and simmer for an hour

Use a potato masher to mash the fruit into a pulp

Press the pulp through a chinois and weigh it *

Place into a clean sauce pan and stir in the sugar and fructose

Continue sturring over a low temperature until the sugar and fructose have dissolved

Increase the temperature and bring to a boil

Reduce the temperature and simmer for an hour, stirring occasionally

When thickened to a creamy consistency transfer to warmed sterilized glass jars

Secure the lid on the jar and leave to cool

Refrigerate and use within 3 months of making