I love this time of year.  I love all the late-summer fruit heaped into piles at the farmers markets – yummy, juicy apples, pears and plums – all willing to lay down their lives for jams, jellies, pies and cakes.

This recipe is a fantastic alternative to Nutella for people who are allergic to nuts.  I had it on my toast this morning and it is absolutely stunning on a nice, crispy piece of sourdough or a flaky croissant.  I’ll bet if you take some an heat it up, it would also make a stunning topping to a bowl of vanilla ice cream.

And easy?  This is a seriously simple recipe (I mean, hey – five ingredients!) that takes less than an hour to put together.  Make yourself a batch or three for the cool autumn mornings for yourself and to give a bunch away for gifts!  Each recipe gives you about five jam jars.

Pear and Chocolate Jam

  • 2 1/4 lbs pears (peeled, trimmed, cored and diced) – weight after prepping
  • 7 oz dark chocolate, chopped
  • 2/3 cup lemon juice
  • 1 3/4 lbs jam sugar
  • 1 tsp cinnamon

Pour the chopped pears and lemon juice into a large pot over medium-low heat, then stir to make sure the pears are well coated in the juice.  Cook five minutes.  Add the sugar and cinnamon, and stir thoroughly to combine.  Increase the heat to medium high and bring to a boil, then reduce to a strong simmer and cook for 30-40 minutes.  Test to see if the mixture has set (if you let the liquid drip, you should see the final drop jell on the spoon).  If the pears haven’t broken down, then use a stick blender to puree, then turn off the heat and add the chocolate.  Stir to combine, then pour into sterilized jars.