I had bookmarked this pear and chocolate jam recipe forever ago and finally decided to make it. I halved the amounts below (4 pears, 1 ¾ cups sugar, 1 pinch salt, 3 oz. chocolate) and got 3 jars full (I believe Bonne Maman jars are half-pint jars?). Again, I didn’t bother with proper canning procedure and kept everything in the fridge while trying to use it up quickly. I couldn’t get it to quite the right temperature (it would go no higher than 205 °F and started burning a bit at that point), so it’s a bit loose – more like a sauce than a proper jam, I think.