Wednesday, February 13, 2013

Chocolate Ginger Pear Jam

The whole point of this jam was the chocolate and ginger pairing.    But the ginger needed a vehicle, so it quickly became a chocolate ginger pearing, if you will.  

Sorry.

And since it's February and fresh pears aren't always easy to find and since most folks have canned pears in the cupboard,  and since canned pears are already cored and peeled and cooked into soft deliciousness, I figured I'd make this jam with canned pears.

Indeed.

So, the cute little seckel pears you see in the pic are not what I actually used to make this jam with, but they were a lot more photogenic than the cans of generic pears that I did actually use.

Sorry.

Here's a pic of the crystallized ginger, which you'll agree is photogenic in and of itself.

Indeed.

I love crystallized ginger.   Check my sidebar for a link to a post on how to make this stuff yourself.

Since this jam is mostly about the chocolate and the ginger, feel free to load up on the ginger.   And the chocolate.    You won't be sorry.

Indeed.

Chocolate Ginger Pear Jam
www.rurification.com

2 cans of pears.  The regular size, not the big ones. 
1 tablespoon pectin
1/3 cup sugar [since there was sugar in the syrup that the pears came in, you don't need much.]
1/2 cup minced crystallized ginger
1/3 cup chocolate chips

Drain off most of the pear syrup.  It's OK to leave some in there to cook stuff in.  Dump them in a pan with the pectin and mash them up with a potato masher or a fork or the force of your personality.   Whatever it takes.   Just mash them to the consistency you want.  Chunky is fine.  Puree is fine.   Bring to a hard rolling boil that you can't stir down.   Boil for a minute.   Add the sugar, the ginger and the chocolate.    Bring to a hard rolling boil again and boil for a minute.    Yield:  Just over a pint.

This stuff is really good on ice cream.   Or with a spoon right out of the jar.   Mmmm


Want the recipe for this Chocolate Jam and a whole lot of other terrific jam recipes?   Check out my ebook:  A Simple Jar of Jam  at www.rurification.etsy.com.   You can preview the book by clicking the link on the sidebar.  Every purchase helps support this site.  Thank you!






2 comments:

  1. Who the heck would think of dropping chocolate into jam? YOU. This sounds really fabuloso. And I'm thinking the orange chocolate marmalade jam thing in your last post would be terrific left thinner and used as ice cream sauce. In fact, that is what I am going to do with it. Especially since I do not have the gelling gene. My jams either come out as water, or the consistency of a brick. A tasty one, but still a brick. So, I like this idea better. Cool!

    ReplyDelete
  2. Your chocolate jams look delicious!!!
    Miss you and the girls!

    ReplyDelete

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