Chocolate Pear Jam

The recipe Chocolate Pear Jam can be made in roughly 1 hour and 30 minutes. This recipe serves 6 and costs $1.79 per serving. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 735 calories, 4g of protein, and 13g of fat per serving. 89 people have tried and liked this recipe. It is brought to you by Serious Eats. It works well as a condiment. If you have almond, almond extract, lemon juice, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is rather bad. If you like this recipe, you might also like recipes such as Pomegranate and Pear Jam, Gingery Pear Jam, and Orange Pear Jam.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 Combine the sugar and pectin in a medium bowl and whisk to blend. 2 Peel, core, and chop the pears. Transfer them to a food processor and pulse until they are coarsely pureed, about 10 pulses. 3 Combine the pears, lemon juice, amaretto, calcium water, and almond extract (if using) in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently. Add the sugar-pectin mixture and return the mixture to a full rolling boil. Boil for one minute. Remove the pot from the heat and skim any foam from the surface of the jam. Stir in the chocolate until melted and smooth. 4 Ladle the hot jam into hot, clean jars. To preserve the jam, process it in a hot water bath for 10 minutes. The preserved jam will keep for up to a year on the shelf. Otherwise, store the jars in the refrigerator for up to two months.

 

Step by step:

1. 1

2. Combine the sugar and pectin in a medium bowl and whisk to blend.

3. 2

4. Peel, core, and chop the pears.

5. Transfer them to a food processor and pulse until they are coarsely pureed, about 10 pulses.

6. 3

7. Combine the pears, lemon juice, amaretto, calcium water, and almond extract (if using) in a large, heavy-bottomed saucepan and bring to a boil over medium heat, stirring frequently.

8. Add the sugar-pectin mixture and return the mixture to a full rolling boil. Boil for one minute.

9. Remove the pot from the heat and skim any foam from the surface of the jam. Stir in the chocolate until melted and smooth.

10. 4

11. Ladle the hot jam into hot, clean jars. To preserve the jam, process it in a hot water bath for 10 minutes. The preserved jam will keep for up to a year on the shelf. Otherwise, store the jars in the refrigerator for up to two months.

Nutrition Information:

covered percent of daily need