Chocolate Pear Jam

Wow—doesn’t this sound delicious (and interesting)?

This was one of the delicious chocolate-themed dishes that Chef Sarah made for us during our recent cooking class at The Canebrake.

I have to say that we were not prepared for a jam.

Truffles?   Yes.

Chocolate cups?   Yes.

Chocolate dipped strawberries?   Yes.

Chocolate jam?   No.

This was a delicious surprise.   (Sorry about over-using the adjective “delicious.”).

Chef Sarah prefaced this recipe by saying, “This rich jam is great on toasted English muffins, biscuits or as a quick filling for miniature tart shells.”

Chocolate Pear Jam
From Chef Sarah Leavell of The Canebrake

1 1/4 lbs. ripe pears (peeled and cored)
1 3/4 c. sugar
1 lemon, juiced
1 vanilla bean (split)
4 oz. chopped milk chocolate

Finely chop the pears and place in a large saucepan.   Add sugar, lemon juice and vanilla bean.   Bring the mixture to a boil and stir gently.   Boil rapidly, stirring often, until jam is set (around 20 minutes).

To test if the jam is set, remove the pan from the heat and place a teaspoon of jam on a chilled saucer for two minutes.    A skin should form on the surface of the jam if it is set.   If not, keep cooking and stirring.

Once you deem the jam is set, add the chocolate and bring the mixture back to a boil until chocolate is melted.

Remove jam from heat.

Store jam in an airtight, heat-proof container and allow it to completely cool in the refrigerator.   Store jam for up to one month.

I asked if this jam could be water-bathed and sealed for pantry storage.   Chef said, “Yes.”      Dark chocolate could also be used in this recipe.   She again encouraged the class to experiment with other fruits and chocolate combinations in jam form:   “As long as you don’t burn the chocolate, you can eat it.”

Instead of English muffins, this chocolate pear jam was served on rye toast triangles.    The savory rye bread worked well with this super sweet jam.

Chocolate Pear Jam

Chocolate Pear Jam

I can’t wait for pear harvest!

You will not believe what is next: Chocolate Raspberry Cupcakes with Milk Chocolate Earl Grey Buttercream.


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