Serious Eats: Recipes
Chocolate Pear Jam
[Photograph: Lucy Baker]
I love the flavor combination of rich chocolate, juicy pear, and nutty almond. This jam would make even rice cakes taste like an indulgent treat, but I especially enjoy it with warm brioche or crumbly butter scones.
Note: For this recipe I used Pomona's pectin to shorten the cooking time and ensure a perfect set. If you prefer not to use pectin, simply simmer the jam until it reaches 220°F on a candy thermometer—the temperature at which jams jell.
Adapted from Homemade Preserves & Jams by Mary Tregellas
About the Author: Lucy Baker is a food writer and the author of The Boozy Baker: 75 Recipes for Spirited Sweets and Edible DIY: Simple, Giftable Recipes to Savor and Share. She lives in Brooklyn with her husband, son, and dachshund.
