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. :)

Dave

Timothina, it sounds good. Can you post the recipe? how long do you process it after layering, and how? BWB or pressure can?

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.

Carol