Another very successful experiment! This pear and chocolate jam is dense, delicious, delicious and surprising. Pears and chocolate is always a very popular pairing in pastry and that I personally love. However, I must say that, although making a jam out of it intrigued me a lot, I was also very skeptical about its success. Result: absolute amazement! (positively). The flavor is rich, intense, not too sweet because of the bitter note from the dark chocolate. I can't wait to enjoy it for breakfast, bake stuffed biscuits or pies with it. Christmas is still far away, but it is also perfect as a gift idea.
Tips
Normally for jams and marmalades I use Pec fruit, this time I added some lemon juice which acts as a natural thickener and, together with the other ingredients, it is tasteless.
Pour the jam just removed from the heat, to naturally create the vacuum it must be boiling hot . Wear protective gloves when handling jars full of hot jam.
Happy baking!
Recipe
Preparation time 20 minutes
Baking time 30 minutes
Servings 15 jars of 150ml
Ingredients
1 kg of pears
500 gr of sugar
100 gr of dark chocolate
1 lemon
1 tbsp of rum
Method
1. In a large saucepan, add the diced pears and lemon juice. Bring over medium heat for about 10-15 minutes. Once time is up, blend the pears with the help of an immersion blender
2. Add the sugar, mix and bring everything to a boil. Let it boil for 20 minutes until the liquids evaporate
3. Do the plate test: place a teaspoon of fruit puree on a plate and let it cool. If, holding the plate vertically, the jam does not run down, it means that it is ready, remove it from the heat
3. Finely chop the chocolate and add it to the pot, pour in the rum and stir vigorously until the chocolate is completely incorporated
4. Immediately fill the previously sterilized jars, quickly close the lid and turn them upside down to create the vacuum. Leave to cool completely
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