Peel and clean the pears and cut them into pieces. Mix with the honey and leave to infuse overnight.
Put the mixture into a pot.
Add the red wine and the cinnamon and heat. Simmer on low heat until the pears have broken down. Stir in the agar agar and bring everything to a bubbling boil for about 3-4 minutes. Remove from heat, fill into sterile jars while still hot and seal. The jam will keep (not as long as jam with added sugar) for a few months as long as the jars are sealed – but about 4-6 weeks after opening, as long as it is kept in the refrigerator.
Therefore, it is better to use several small jars than one large one.
