Peel and chop the pears.
Cook the pears along with sugar, cinnamon and lemon juice and grated zest at a gentle heat until the sugar has completely dissolved then bring to the boil for 5 minutes.
Reduce heat to a gentle simmer and cook for a further 15 minutes till pears tender.
Mash the pears with a potato masher while in the pot and sift in the cornflour a tiny bit at a time constantly stirring so that it mixes in smoothly.
Cover and allow to cook at simmer for 20 minutes.
Spoon into a jar (this makes one small jar) and pop on a lif if you are just keeping for a few days in the fridge.
Go through water bath canning process for 20 minutes to store this for longer in your pantry.