1 lemon juiced
2 pounds pears
3 cups sugar (preferably pectin enriched)
1/3 pound bittersweet chocolate, chopped (makes about 1 cup)
Put a small plate in your freezer.
Pour the lemon juice in a bowl.
Peel and core the pears. Dice them and mix the pieces in the bowl with the lemon juice.
In a large saucepan mix the pears and sugar and bring to a boil over medium-high heat.
Cook for 20 to 30 minutes, stirring occasionally and foaming if necessary.
To check if it is set, pour a little jam on your cold plate.
Wait for a few seconds and see.
If it doesn’t run, it is set, otherwise, keep on cooking and try again a few minutes later.
Stir the chocolate into the jam, wait for a simmer then turn the heat off.
Put in jars and cover (or can following National Center for Home Food Preservation recommendations).