Dark Chocolate Pear Jam-Canning Recipe
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 120
Ingredients
2 1/2 pounds ripe pears (approximately 7-8 pears) 2 lemons, juiced 3 1/2 cups granulated sugar 1/2 teaspoon ground cinnamon 6 ounces good quality dark chocolate (70% minimum, higher is better) (I like Ghirardelli Intense midnight which is 86%)
1.Prepare a boiling water bath canner and 7-8 half pint jars. (my batch made 7 8 oz. jelly jars plus one 4 oz. jelly jar)
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.
Serving Size: Makes 7 to 7.5 8oz jelly jars, serving size 1 TBS (about 120 TBS)
Number of Servings: 120
Recipe submitted by SparkPeople user NIKI778.
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.
Serving Size: Makes 7 to 7.5 8oz jelly jars, serving size 1 TBS (about 120 TBS)
Number of Servings: 120
Recipe submitted by SparkPeople user NIKI778.
Nutritional Info Amount Per Serving
- Calories: 36.4
- Total Fat: 0.8 g
- Cholesterol: 0.0 mg
- Sodium: 0.0 mg
- Total Carbs: 7.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.1 g
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