Chocolate Pear Jam Recipe

• 3 1/2 cups granulated sugar
• 3 teaspoons Pomona's Universal Pectin
• 2 1/4 pounds ripe, juicy pears
• 1/4 cup freshly squeezed lemon juice from about 2 lemons
• 1/4 cup almond liqueur, such as amaretto
• 4 teaspoons calcium water (included in the Pomona's box)
• 1/2 teaspoon almond extract (optional)
• 5 ounces extra-dark chocolate (at least 70%), chopped

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.

sugar, universal, freshly squeezed lemon juice from about, almond liqueur, calcium water, almond, chocolate

Taken from www.seriouseats.com/recipes/2013/02/chocolate-pear-amaretto-jam-recipe.html (may not work)