Here is the recipe:
1 - 1,5 kilos (35 ,2 oz - 52 ,8 oz) of summer pears
1 teaspoon of cinnamon
1 tablespoons of cacao
0,5 kilos ( 17 ,6 oz) of sugar
1 little bag of vanilla sugar (10gr)
one bag of dry pectin ( on them says for how much fruit is one bag, here one bag is for 1,5 kilos of fruit)
Wash the pears and leave them in water for few minutes
Cut them on small pieces removing all seeds and brownish parts( they will spoil jam fast)
Add a few spoons of sugar to the bowl and cook them till they get tender.
Add lemon and dry pectin with rest of the sugar ( that is usual way to use pectin, but just in case check on the box how to use it)
Split pears on 2 equal parts and cook every part on low heat.
In one bowl add 1 teaspoon of cinnamon and mix it with a mixer to make the pieces smaller. If you like jam with big pieces just stir the cinnamon and cook in for 5 minutes
In other bowl add 1 tablespoon of cacao and vanilla sugar, mix it and cook for 5 minutes.
While your jam is cooking wash jars and sterilize them ( 30 minutes on 100°C or 212F)
Fill the hot jars with hot jam. I did it this way. One spoon of pear jam
One spoon of chocolate jam
Close the jars and leave them to cool down. This jam goes great with bread and crepes( thin pancakes) but I'm sure it would go with other food and deserts ☺