Chocolate and pear jam

This is incredibly indulgent and feels a little decadent when spread over gluten-free toast at breakfast. This delicious jam is one of my favourite chocolaty treats.

Makes 1 jar

Ingredients

• 3 pears, peeled, cored and diced
• 100–150g stevia, to taste
• Juice ½ lemon
• Juice ½ orange
• Pinch of ground cinnamon
• ½ tsp Himalayan salt
• 1 tbsp Lucy Bee coconut oil
• 150g dark chocolate (at least 70% cocoa solids), chopped

Method

1. Put the diced pears into a large saucepan, then stir in the stevia, lemon and orange juice and cinnamon. Place over a medium heat until it starts to simmer, then remove and pour into a bowl.

2. Stir in the salt, coconut oil and chocolate, and mix until the chocolate has melted. Cover and leave to cool, then place in the fridge overnight, for the mixture to thicken.

3. Pour the mixture back into a saucepan, bring to the boil and bubble for about 40 minutes, until it reaches 105°C on a sugar thermometer, or is a spreadable, jam-like consistency, stirring frequently so that it doesn’t catch and burn. Leave to cool briefly before pouring into a jar. Leave to cool completely, then cover and store in the fridge for up to 1 week.

From Coconut Oil: Nature’s Perfect Ingredient. Recipe text © 2015 Lucy Bee Limited.