Tuesday, December 30, 2014
Pear Jam with Chocolate
A while back a purchased a book entitled Preserving By the Pint by Marisa McClellan. When it arrived, I immediately read through it and marked this recipe.
I bought pears at the store this week specifically to use in this recipe.
I was a bit disappointed with the finished product. The chocolate flavor was not present enough, and the pears were still too structured for me. When I was reflecting over the process of making it, I decided that I would give it another try, substituting real chocolate for the cocoa powder called for in the book, and adding cinnamon. I also thought it would be better if I used an immersion blender to break the fruit up a little better.
Imagine my surprise, when I was looking to see if the recipe was published on the internet, (I always check, because if I got the recipe from a book, I don't want to publish it without the author's consent. If I find it already out there, I feel comfortable doing it myself.) and I found another version of the recipe, published by Marisa, using the changes I had decided to use next time I make it. So, I'm going to link you to her website, "Food in Jars," to find the recipe.
I can't wait to try this again, but I feel like I need to use up the two little jars I made this time around, before I make more.