Go Back
+ servings
No ratings yet

Pear and Chocolate Jam

Servings: 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


  • Prepare a boiling water bath canner and 5-6 half pint jars.
  • Peel, core and chop pears. Place them in a wide, non-reactive pan with the lemon juice and 2 tablespoons 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 degrees 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.


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