pear and chocolate jam

timothina(7a)October 15, 2011

I just bought a British preserving book: 100 jams, jellies, preserves, and pickles by gloria nicol. She suggests that after making pear jam, you layer the jam and chocolate shavings in a jar and then process the jam. I know the British do not follow the same safety standards as North Americans. Any idea on how I can figure out if this is safe?

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digdirt2(6b-7a No.Cent. AR HZ8 Sun-35)

It's the both-sides-of-the-pond quagmire and basically boils down to "your choice".

Generally chocolate isn't approved in jams here because of the fat content. Over there it apparently is.

As Carol mentioned in a previous discussion of this issue "I'm not convinced a little fat in a high-acid high-sugar product is that big a risk." and I agree. So it's your choice.

You bought the book knowing there would be many differences so I assume you are willing to accept those differences. If not, then refrigerate it. :)


    Bookmark   October 16, 2011 at 2:26PM
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Timothina, it sounds good. Can you post the recipe? how long do you process it after layering, and how? BWB or pressure can?

    Bookmark   October 16, 2011 at 2:48PM
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readinglady(z8 OR)

Well, Dave's already quoted me (Thank you Dave!) so you already have my answer.

For what it's worth, if you're going to layer chocolate in with the pear, I wouldn't boiling water bath it but refrigerate or do what the Europeans do and shelve it with the assumption of a shorter shelf life. Imagine what heat hitting that layer of chocolate will likely do to its texture and appearance. It may seize up or melt into an unappealing brown ribbon in the preserve.

Personally I'm not a fan of chocolate in preserves, so my inclination would be to make plain pear preserves and if serving for guests find my prettiest glass dish to put them in then shave some large generous pieces of really good chocolate over the top.


    Bookmark   October 16, 2011 at 4:12PM
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