Some recipes are meant to accompany slow moments.
A quiet breakfast, an afternoon pause, a simple ritual of nourishment.
This pear and ceremonial cacao jam offers a different way to experience cacao.
Gentle, everyday, yet rich in depth and character.
The natural sweetness of pear, the warmth of vanilla and the intensity of cacao come together in a balanced recipe, crafted without excess sugar or industrial ingredients.
Ingredients
For 10 jars (200 g each):
- 1 kg pears (net weight)
- 300–350 g coconut sugar
- Juice of 1 lemon
- 2 vanilla pods
- 120 g Sumay cacao paste (Ganso or Criollo)
- 40 g cacao butter
- 1 pinch of salt
- 30 ml water (optional, to adjust texture)
Preparation
Prepare the fruit
Peel and finely slice the pears.
Place them in a pot with the coconut sugar, lemon juice and the vanilla pods split lengthwise.
Bring to a gentle boil, stirring carefully.
Cooking
Cook for 10–12 minutes, stirring occasionally, until the pears are soft but still have texture.
Add ceremonial cacao
Add the finely chopped cacao paste along with the cacao butter and a pinch of salt.
Stir until fully melted and integrated.
Let it simmer for 1 more minute.
This step creates a glossy, smooth texture and adds depth and richness to the recipe.
Jar and preserve
Remove the vanilla pods.
Pour into sterilised jars while still hot, seal and turn upside down for 1–2 minutes.
Allow to cool completely before consuming.
How to enjoy
This jam can be enjoyed in different ways:
- on toast
- with yoghurt or bowls
- in tartlets or desserts
- as a natural option for children
A softer version
For a lower-sugar option, replace coconut sugar with date paste or yacón syrup.
The result is a softer, less sweet spread, closer to a pear and cacao cream.
Cacao in everyday life
Using ceremonial cacao in recipes is a simple way to bring it into daily life.
Not only as a drink, but as a living ingredient that adds depth, warmth and a different quality to what we usually know as chocolate.
