August 28, 2013

Chocolate Pear Jam

My canning this year will likely be limited by our transitional duplex housing due to our move to a new city, our attempts to sell our existing house and the need to then purchase another house. Never mind the fact that our second child is due in July. So I decided to take advantage of this recipe from Food In Jars for a chocolate pear jam. My love of chocolate knows very few bounds, and it was as delicious as I imagined it would be.

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)

Prepare a boiling water bath canner, and 5 to 6 half pint jars. Chop pears. Place them in a wide, non-reactive pan with the lemon juice and water. Bring to a simmer over medium heat, stirring occasionally, until pears begin to soften and break down.

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.

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