Pear and Chocolate Jam

seven pears

Sometime last fall, I bought a copy of a British preserving book called Notes from the Jam Cupboard. I discovered its existence while skimming a list of recent cookbook imports and, justifying it as an important research material, promptly added it to my ever-growing canning and preserving library. I read through it as soon as it arrived and marked more than half a dozen recipes to try immediately (of course, immediately turned out to mean “sometime in the next six months”).

Notes From the Jam Cupboard

Of all the possible preserves and dishes I marked, there was one that stuck particularly fast in my memory. Pear and chocolate jam. As we all know, I have something of a weakness for pear jams (cardamom. vanilla. cinnamon. lavender.). I had to try a jam that has you melt nearly two bars of dark chocolate into a pot of pear jam that you’ve gently spiked with cinnamon. Truly, I couldn’t imagine how anything could sound more divine.

spread from book

I’ve spent more time than is rational thinking about this jam and have twice bought pears with the intention of making it. Finally, earlier this week, my stars aligned and I made a batch of this jam, exactly as written. It cooked up beautifully and made me realize that a jam made from peeled pears is slightly more refined and elegant than the ones I’ve often made (not that I’ll be peeling all my pears from here on out, but there are moments when it can be nice).

pouring chocolate

In her head note, Mary Tregellas says that this is a jam that “has a particular affinity with buttery things, such as brioche and croissants.” Having made a batch, I understand why she said this. This is an incredibly sweet jam. There are four parts sugar to five parts fruit, and then you add a mountain of dark chocolate.

This is not something you’ll probably want to smear on toast for breakfast each morning, but it would make an amazing glaze for a dense, barely-sweet chocolate cake or as a filling layer in an elegant tart (there’s even a tart recipe included in the book).

stirring chocolate

I’m certain that this jam will raise some safety flags for some of you out there, but according to the reading I’ve done, I believe it is safe for canning (I added a boiling water bath step that isn’t included in the book). Good dark chocolate (which is what I used) is made without the addition of milk solids, so there’s no dairy in this product. The amount of sugar in the recipe will help keep it safely preserved for some time.

There is some reason for caution on the pH front, though. Chocolate is quite low in acid. However, most pear varieties have enough acid for safe canning (though not asian pears) and the recipe includes the juice of two lemons. If using fresh lemons for acid balancing makes you uncomfortable, you can substitute bottled lemon juice (a medium lemon averages 3 tablespoons of lemon juice). When I made my batch, I added the juice of 2 1/2 lemons, which gave me a full half cup.

finished pear choc jam

All that said, this is a lovely jam. It tastes a great deal like a slice of pear dipped into chocolate fondue. It’s a treat I’m happy to welcome into my pantry and I’ll be looking for ways to best use it going forward.

Pear and Chocolate Jam

Yield: 5-6 half pints (batches vary)


  • 2 1/2 pounds ripe pears (approximately 7-8 pears)
  • 2 lemons, juiced
  • 3 1/2 cups granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 5 1/2 ounces good quality dark chocolate (70% minimum, higher is better)


  1. Prepare a boiling water bath canner and 5-6 half pint jars.
  2. Peel, core and chop pears. Place them in a wide, non-reactive pan with the lemon juice and 2 tablespoons water.
  3. Bring to a simmer over medium heat, stirring occasionally, until pears begin to soften and break down.
  4. While pears cook, chop chocolate and set aside.
  5. Once pears are quite soft, add sugar and cinnamon. Increase heat to medium-high. Cook, stirring regularly, until the jam reached 220 degrees F.
  6. Remove the pot from the heat and scrape in the chocolate. Stir until it is fully melted.
  7. Funnel into prepared jars. Wipe rims, apply lids and rings and process for 10 minutes.
  8. When time is up, remove jars from canner and place on a folded kitchen towel to cool.
  9. 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.


Adapted from "Notes From the Jam Cupboard" by Mary Tregallas.

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77 Responses to Pear and Chocolate Jam

  1. 51
    Kathy says:

    I made this today. Mine came out a lot more “runny” than I would have liked. Has anyone else had this happen?

  2. 52
    CJ says:

    Hi. I was wondering if you can substitute the chocolate with cocoa powder?

  3. 53
    Rebecca says:

    Can this recipe be modified to use Asian pears? Those are the only fresh pears I can find here in southern Indiana.,

    • 53.1
      Marisa says:

      Unfortunately not. Asian pears are much lower in acid than the others and so don’t work in most jam recipes.

  4. 54
    Jo says:

    Great recipe! For the others in the comments asking, I used unsweetened baker’s chocolate instead of dark, kept the sugar the same, and found it to be perfect. It is intensely chocolatey and intensely fruity at the same time–a great and very unique taste.

  5. 55

    Could you substitute rehydrated dried cherries for the pears? I’ve got a ton of dried cherries and I’d love to find a recipe I could make with chocolate. Would your new book have a recipe?

    • 55.1
      Marisa says:

      I don’t think it would work, but I don’t know for sure. You could always try it, but I can’t guarantee the results.

  6. 56
    Michelle says:

    I wonder if raspberries would work

  7. 57
    Anne Kornow says:

    Oh, my! How do I get people to stop eating this with a spoon? I think I will need to hide my last jar. Better yet, I think I will just need to make another batch…

  8. 58
    Cordelia says:

    Any chance it would be safe to make this with other fruits like strawberries or raspberries? I enjoyed making this, and now I want to try more variations! Thanks for the fun recipe!!!!

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