Peel and core the pears and cut them into small pieces.
Squeeze the lemon and orange and collect the juice.
Cut open the vanilla pod lengthwise and scrape out the seeds.
Put the pears together with the sugar + pectin powder (or pectin sugar), lemon juice, orange juice, cinnamon, vanilla pod and seeds in a thick-bottomed pan. Let everything simmer on low heat for 15 minutes, stirring regularly until the sugar dissolves.
Turn the heat on high and let the mixture bubble for 20 minutes until the jam thickens. Test the thickness by putting a little jam on a cold saucer and pressing against it with your fingers for a moment. If a wrinkled skin appears then the jam has thickened.
Take out the vanilla pod, remove the pan from the heat and stir in the chocolate. Be careful not to cook the chocolate with it, or it will ‘sift’ and become bitter in flavour.
Skim if necessary and put the jam into hot sterile jars and label them.
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