Chocolate Pear Jam
2 1/2 pounds ripe pears, peeled and cored
1/2 cup lemon juice
2 Tbsp. water
3 1/2 cups granulated sugar
1/2 tsp. cinnamon
5 1/2 oz. good quality dark chocolate (70% minimum, higher is better)
While pears cook, chop chocolate and set aside. Once pears are quite soft, add sugar and cinnamon. Increase heat to medium-high. Cook, stirring regularly, until the jam reached 220°F.
Remove the pot from the heat and scrape in the chocolate. Stir until it is fully melted.
Funnel into prepared jars. Wipe rims, apply lids and rings and process for 10 minutes.
When time is up, remove jars from canner and place on a folded kitchen towel to cool.
Once jars are fully cooled, test seals. Any unsealed jars should be refrigerated and used promptly. Sealed jars can be stored jars can be stored at room temperature for up to one year. Makes about 2 to 3 pints.