Prickly pear and chilli chutney (Turksvy en Chillie chutney)

16 prickly pears
500 gr onion
1 teaspoon ground ginger
50 ml white vinegar
150 g sugar
1 teaspoon salt
1 stick cinnamon
1/2 teaspoon chopped fresh chilli
Peel the pears, leave 2 whole, cut into small pieces and pass them to other food mill to remove seeds.Add all other ingredients in a bowl and leave for 2 hours.Cook over very low heat for about 2 hours, stirring often, checking the consistency should be like a jam.
Put into sterilized jars, seal and let cool upside down.
Carol Elliott Claassen