Plum jam with cocoa for the winter (a very tasty recipe for plums in chocolate)

Hello, dear readers. Now I would like to share my favorite recipe, this is our homemade recipe that I got from my grandmother. This is a stunning chocolate covered berry. It is prepared using our own technology, which results in tasty slices in a sticky glaze. The slices do not fall apart and come out in halves. I have never seen such a recipe on the Internet. Yesterday I specifically found and watched, housewives let me make jam and Nutella from plums, adding chocolate, butter and other ingredients.

That’s why I decided to share this recipe, I’ll be glad if you like it. You can add any spices to the jam (cinnamon, star anise, vanilla). I only add vanilla or vanilla sugar.

These fruits go well with chocolate, take for example the “chocolate covered prunes” that my husband loves. The variety of plums is not important, the main thing is to take firm, ripe fruits, and it is important that the stone separates well.

For the recipe I take dense fruits, sweet and sour, not overripe. I have the “ugorka” variety. I love them very much, you can pickle them, dry them, make plum sauce for meat and wonderful fragrant jam.

Everyone in our family loves this fruit, so we bought a whole box at the market. So let's cook. The recipe is very simple and affordable, anyone who wants to cook such a delicious dish can handle it.

Plum jam in chocolate with cocoa

I usually cook for 4 kg, but now I’ll make it for a recipe from a kilogram, and I won it from my husband. The whole process is very simple, I present it with step-by-step photos and a detailed description.

Ingredients:

1 kg. drain
800 gr - 1 kg. sweet sand
3 tablespoons cocoa powder
15 g vanilla sugar

Again, if you wish, you can add any spices you like. They will give a special spicy taste.

Instead of vanilla sugar, you can take vanilla, but add only slightly; if you add more, it will add a bitterness.

Wash the fruits well, sort them out, removing the bad ones. I selected whole, beautiful, hard ones. I divide it in half and take out the pit. It is important that the bone is perfectly separated from the pulp.

The plum is blue on top, greenish on the inside, not very juicy, and sweet and sour in taste, the seed is oblong.

I put the plums in a bowl and add vanilla sugar. Then you can add sugar, and later add cocoa and mix.

Or you can mix sweet sand and cocoa powder separately in a bowl. See, there is no right way, and so and so is true.

Pour sugar and cocoa into a bowl with plums and mix them gently. You can add layers: a layer of plums, a layer of sugar, and on top, a final layer of sugar.

I leave the jam for 4-7 hours so that the fruit releases its juice. I did everything in the evening and had it ready in the morning.

The smell of cocoa is amazing, I would say the smell of dark chocolate.

Advice! Also, an important point is that it is better to take cocoa of good quality.

The plum overnight (that is, in the dark) , but the sugar did not melt. He stayed on the plums. I turn on the heat and melt the sugar.

There is no need to bring the mass to a boil, we need the sugar to melt, I heat the bowl and stir, I do it carefully so as not to destroy the integrity of the fruit.

Then I use a slotted spoon to remove all the plums into a separate bowl. I pour the syrup into a saucepan and cook it for 1-1.5 hours.

I cook it over low heat, it should simmer and not boil too much. During the cooking process, foam will be created; it must be skimmed off with a spoon.

We need to boil the syrup. You can check the readiness by dropping a drop onto a saucer, wait half a minute and tilt the saucer; if the drop does not spill, the syrup is ready.

I pour out the foam, but this time my husband asked me not to pour it out and said that he would spread it on the bread.

The smell is wonderful, the smell of cocoa will not leave anyone indifferent. I usually cook the syrup for 1.5 hours, now I cooked it for 1 hour and 10 minutes.

Then I move the fruit into it, bring it to a boil, and cook over low heat for 20 minutes. The mass should boil, just not very much.

In 20 minutes I stir a couple of times. Look at how whole halves come out, don’t fall apart, and don’t disintegrate.

During the manufacturing process, they changed their color and became darker.

Even though this is a sweet preparation, I washed the jars well. It is better to wash using mustard or soda, rinse well with running water. Sterilize or pour boiling water over it. For reliability, it is better to sterilize, especially if the preservation is stored in an apartment (warm).

Pour boiling water over the lids. I poured boiling water over them and left for 10 minutes.

After 20 minutes, I place the chocolate covered plums into sterile jars. I do this with a spoon. We need to fill the jars sparingly with halves and pour chocolate syrup on top.

I close the jars with lids and screw them on. I just took jars with screw-shaped euro lids, they are very comfortable, even a child can screw them on.

You can roll it up with a key using steel lids. Turn the jars over, check that there are no leaks anywhere and that everything is hermetically sealed. If everything is fine, turn the jars over and leave them on the table to cool.

Fundamentally! The indicated quantity of goods yields two half-liter jars of jam.

The result is both fruit halves and a delicious sweet syrup. Suitable as an impregnation for sponge cakes, and plums are delicious just like that. I like to serve them with a cup of tea or coffee.

After cooling, put it away for storage. I don't add butter or chocolate. I spread a piece of bread with butter and chocolate sauce, and it turns out to be a sandwich for tea.

I love autumn for the abundance of fruits and vegetables, and the opportunity to preserve them for the winter, and what is impossible to preserve, then roll it up in containers, so that in winter, when you open the jar, you can enjoy the wonderful taste.

Plum jam with cocoa - step-by-step recipes for making it at home with photos

The sweet dessert has a similar mixture to thick buttercream and has a distinct bitter chocolate scent. When you add apple pectin during the cooking step, you get a thick jam that simply spreads on bread and is perfect for making cakes. For dessert, it is better to use blue plums to get a wonderful chocolate color.

Secrets of making delicious plum jam with cocoa

Fruit jam with cocoa has a huge number of recipe options and production methods. Tips on how to choose the right ingredients and create a very tasty dessert:

Carefully sort through the fruits. Remember that putrid, limp or warped fruits can spoil the entire taste of sweetness, give it bitterness or an off-odor.
Stir the syrup. When adding cocoa, stir it constantly so that the powder is completely dispersed in the sweet mass and gives all its own taste. This way the chocolate smell of the finished dessert will be most noticeable.
Choice of spices. The taste of chocolate is perfectly complemented by cinnamon or vanilla. The first is best used in the form of sticks, which must be removed from the jam after production.
Additional ingredients. Choose ingredients that have their own distinctive smell. Greenish apples, cherries, melons, and any citrus fruits are perfect.

Traditional plum jam with cocoa

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 350 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Remember that the cocoa syrup must be stirred frequently so that the powder is completely dissolved and gives its own taste. You can make the dish better if you add orange juice at the step of introducing plums: it perfectly complements the chocolate taste.

Ingredients:

blue plums – 1 kg;
granulated sugar – 1 kg;
water – 200 ml;
vanillin – 1 tsp;
cocoa – 150 g.

Manufacturing method:

Rinse the berries with boiling water, sort through them, removing limp and warped fruits.
Rub the plums through a sieve or colander to separate the pulp from the seeds and skin.
Boil sweet syrup over high heat, add cocoa powder and vanillin. Boil the mixture for 10 minutes, stirring occasionally.
Add plum puree and simmer for another half hour.
Place the prepared plum jam with cocoa in sterilized glass jars, roll up the lids, and cool.

With butter

Time: 50-60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 283 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Fruit jam with cocoa acquires its most distinctive chocolate flavor when butter is added. To get the most tart taste, add 1-2 whole cinnamon sticks during cooking.

Ingredients:

blue plums – 1 kg;
cocoa powder – 100 g;
granulated sugar – 650 g;
water – 150 ml;
butter – 150 g;
vanillin – 1 tsp.

Manufacturing method:

Carefully rinse the plums, remove the stems, and sort the fruits.
Cut the fruit and remove the pit. Place the halves into a blender and puree.
Soften the butter by placing it in a warm space.
Pour sweet sand into the water and bring the future syrup to a boil.
Add cocoa and cook, stirring occasionally, for 10 minutes.
Add plum puree, vanillin, softened butter. Stir the jam and cook for 20 minutes.

With apples

Time: 1-2 hours.
Number of servings: 6 persons.
Calorie content of the dish: 247 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Plum and apple jam with cocoa turns out to be very thick due to the addition of pectin. It can be used in cake interiors, instead of cream for homemade cakes.

Ingredients:

blue plums – 700 g;
apples – 400 g;
granulated sugar – 1 kg;
cocoa – 150 g;
citric acid – ½ tsp;
apple pectin – 35 g;
walnuts – 100 g.

Manufacturing method:

Rinse the plums, remove the skin, remove the seeds. Pass the pulp through a meat grinder.
Pour boiling water over the apples, cut off the skin, cut out the seed box. Chop the fruit into small cubes and blanch in boiling water with citric acid for 1-2 minutes, place in a colander.
Boil sweet syrup, add cocoa. Cook the chocolate mixture for 10 minutes.
Grind the nut kernels in a blender.
Add plum puree, chopped apples, and walnuts to the hot syrup.
Boil plum jam with chocolate for 15 minutes, remove from heat and cool.
Boil the mixture again. Cook for 20 minutes. 5 minutes before removing from heat, add pectin and stir.

In a slow cooker

Time: 60 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 250 kcal/100 g.
Purpose: dessert.
Cuisine: Russian.
Difficulty: easy.

Some models of multicookers do not have a “Jam” mode. Instead, you can use “Stew” or “Multi-cook” by setting the timer for 45 minutes instead of 55.

Ingredients:

blue plums – 1 kg;
granulated sugar – 1 kg;
water – 200 ml;
vanillin – 1 tsp;
cocoa – 150 g.

Manufacturing method:

Rinse the fruits with boiling water, sort through, removing limp and warped fruits.
Rub the plums through a sieve or colander to separate the pulp from the seeds and skin.
Boil sweet syrup over high heat, add cocoa powder and vanillin. Boil the mixture for 10 minutes, stirring occasionally.
Combine the components of the jam in the multicooker bowl, set the “Jam” mode, set the timer for 55–60 minutes.

Plum jam with cocoa - the usual recipe and manufacturing secrets + Video

With the advent of cold weather, almost everyone opens their pantries and remembers the most delicious delicacy - jam. If you are tired of cherry and apricot desserts and want something new, we would like to invite you to prepare plum jam with cocoa. Have you tried it? In our article you will find the recipe and secrets of making this sweet.

Content

What are the healing properties of plums?

Plum jam is a desirable candidate for chocolate paste

What is the “zest” of the jam?

1 What are the healing properties of plums?

The difference between plums and other fruits lies in their nutritional value. It contains sucrose, glucose and fructose in large quantities, regardless of the variety. Plum in any form (fresh, dried or in the form of jam) contains tannins, oxidants, organic acids and pectins.

The desired fruit plum

Rich in vitamins, dietary fiber, organic acids, microelements that have a positive effect on the body. Thus, vitamins (a group of low molecular weight organic compounds of relatively simple structure and varied chemical nature) B have a beneficial effect on the nervous system, vitamin (low molecular weight organic compound of relatively simple structure, necessary for all living things) A improves vision, vitamin (low molecular weight organic compound of relatively simple structure , essential for all living things) C strengthens the immune system.
This fruit has the highest fiber content, so its consumption awakens appetite and improves the functioning of the intestinal tract.
Plums contain substances that activate the flow of bile and the secretion of urine. Due to the high content of pectins, toxins (Ancient Greek toxin (toxikos) - poisonous - poison of biological origin) and radionuclides are eliminated.

2 Plum jam is a desirable candidate for chocolate paste

In your pantry you probably have containers with jam made from cherries, cherries, and apricots, but is there any jam made from plums, and also with the addition of cocoa? If not, then it’s worth writing down our recipes and preparing fragrant, healthy and tasty plum jam. Just imagine how on an autumn morning you drink a cup of herbal tea and eat toast with the most delicious plum and chocolate jam.

So, to make 1 liter of jam, you will need the following ingredients:

plums 1.5 kg;
sugar 0.5 kg;
cocoa powder 5 tbsp. spoons

The amount of sugar can be reduced or increased, it all depends on the variety and acidity of the plums. The recipe for making plum jam is as follows: we start by preparing the plums, washing them and removing the pits. To make jam, you need a wide saucepan, pour a little water into the bottom, then put in the plums and cover with a lid. We put everything on medium heat and heat the water until it boils, then reduce the heat slightly and cook for another 20-25 minutes. During this period of time, the plum will become completely soft and release juice.

Remove the pan from the heat and let cool slightly. Now you need to grind the plums to a puree, you can do this using 2 methods: with a blender or through a perforated colander. In the first case, the skin will be felt in the finished jam, and the jam will not be homogeneous. Therefore, we recommend the old, proven method - grind it through a colander, which will allow you to remove the skin. If the plum is ripe, then it is simply ground, it only takes a few minutes, but the jam will be homogeneous.

Making plum jam with cocoa

We return the ground mass back to the pan for the upcoming production. Pour everything with sugar (300 g), mix thoroughly and put on fire. Bring to a boil and then cook for another half hour over low heat, stirring as often as possible so that the plums do not burn. The jam becomes somewhat thicker and darker, add cocoa and the remaining sugar to the total mass, mix everything well and remove from heat. Now it’s worth taking a sample: if the plums were slightly sour, and you like everything sweet, add more sugar to your taste. We continue to cook the jam for another 15-20 minutes, stirring.

Don't forget to sterilize your canning containers and lids. We recommend choosing small containers (200 ml). The chocolate-plum jam is ready, put it in containers and seal the lids tightly. Turn the containers with jam over and leave to cool.

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3 What is the “zest” of the jam?

The recipe for this plum-chocolate jam has several secrets of its own. Firstly, for production you should take late-season plums; it is from them that you can make a thick mixture of jam. Secondly, if you want to make jam according to this recipe from early types of plums, you will need a lot of sugar and more cocoa.

Due to such an unusual ingredient for jam as cocoa, you can control the color of the jam: from milk chocolate to a rich dark color. With it, the jam acquires a rich taste and smell that is reminiscent of chocolate candies. The jam recipe may contain not only cocoa, but also butter; these ingredients make the dessert special. This jam will not leave lovers of Nutella or other chocolate spread indifferent.

There are some options and recipes for making plum jam with the addition of cocoa and other ingredients. For example, a recipe for plum jam with nuts or cinnamon. Those who like to experiment in the kitchen can choose their own recipe for making plum jam, thereby adding plenty to the preparations.

Jam “PRUM IN CHOCOLATE” several recipes to choose from..

Yesterday evening a neighbor presented two buckets of plums. eh. I give her tomatoes, she gives me plums. I almost finished with one bucket yesterday. I froze some, and gave some to the children and the matchmaker for food, and there was still a little left. So they ate a little, and in the morning the children called and hinted. that jam would be better. I'm racking my brains right now. Should I cook everything using the usual method or show off somehow? I found several recipes for “plums in chocolate.” I read and can’t choose. Maybe someone has cooked this - please share your impressions.

Jam “Plum in chocolate”

Ingredients:
blue plum – 3 kg;
sugar – 1 kg;
chocolate covered plums for the winter
butter – 200 g;
cocoa powder – 100 g.
Production
Process the ripe berries, wash them, remove the seeds and grind the pulp through a meat grinder or grind it in a blender. Combine the purchased puree with sugar and simmer over low heat for about 30 minutes, stirring frequently. Then put a piece of butter and add cocoa. Mix everything and cook for another half hour. We immediately put the finished hot jam into jars and roll up the lids. We store this delicacy all winter in the cellar or refrigerator.

Recipe for jam “Plum in chocolate”

Ingredients:
ripe plum – 1 kg;
sweet sand – 700 g;
dark chocolate – 100 g.
Production
Wash the plums and carefully remove the seeds. Then we scroll the pulp through a meat grinder or grind it with a blender until a homogeneous puree is obtained. Break the chocolate into small pieces. Next, put the plum puree in a saucepan, put it on low heat, bring to a boil, add sugar and, stirring, cook until the crystals are completely dissolved. Remove the resulting foam, reduce the heat and cook the mixture for 15 minutes. After this, throw in the broken chocolate, melt it completely, mix and put the finished hot jam into dry jars, sealing with lids. Cool the canning at room temperature and store the chocolate-covered plums in a cool, dark place for about 1 year.

Plum in chocolate for the winter

Ingredients:
plum – 4 kg;
sugar – 2 kg;
vanilla sugar – 3 sachets;
cocoa – 100 g;
boiled water – 2 tbsp.
spoons. Production
So, to make this jam, we take ripe plums, wash them, sort them, carefully remove the seeds and fill the berries with half a portion of sugar. After four hours, put the mixture on low heat, add all the remaining sugar and boil, stirring with a spoon. After making sure that the sweet crystals have completely dissolved, add a little cocoa, pour in a little water and cook for about an hour, stirring without fail. At the end of production, add vanilla sugar, pour the jam into jars and roll up the lids.

Jam “Plum in chocolate”

Plum and chocolate jam will become a favorite healthy treat in the family, especially for kids.
To make this dessert you will need a little patience .
Ingredients:
Ripe plum – 2000 g;
Sweet sand – up to 1000 g;
Dark chocolate – 150 g;
Nut (any kind) – 200 g;
Vanilla essence (or a packet of vanillin) – 2-3 drops.

Step 1: Preparing the plums.

For jam, take ripe plums of any variety and density. The fruits are soaked in plenty of cool water and washed. Later they are sorted out, spoiled plums are removed, leaves and tails are picked, and seeds are removed. Then, in a wide dish with high walls, they lay out the slices in layers with the pulp facing upward. Any layer is crushed with sweet sand. The amount of sugar is selected depending on the type of plum. If the fruits are soft and sweet, then add 500-700 g of sugar. The plums are left alone until the juice forms.

Step 2: Preparing nut crumbs.

You can use any type of nut.
Beforehand, the kernels are cleaned and dried in a hot frying pan for a couple of minutes (or in the oven), shaking the pan constantly. The nuts are allowed to cool and the husks (skins) are removed. Then they are crushed in a mortar or blender. In order for the jam to change the festive dessert, it is prepared differently. Remove the pits from the plums, being careful not to separate the segments. The kernel of a nut is placed in the resulting “cream”. And they do this as long as they have enough patience. The manufacturing process is similar to the previous one.

Step 3: Making jam.

If the plums have not released juice after a few hours, it is better to add 200 ml of apple juice or water. The dishes with the cooked fruits are placed on a leisurely fire and allowed to boil, without disturbing them. After boiling, remove the dishes from the heat. After an hour, the function is repeated again. And cook until it thickens and the water evaporates as much as possible. Before extreme cooking, crushed nuts and vanilla essence are added. Mix everything and wait for it to boil. Then remove from heat and add chocolate slices, stirring continuously until it dissolves.

The finished plum jam is rolled into dry, sterilized containers.
Place upside down in a dark place and cover with a towel. When the jam has completely cooled down, put it in a black and cold space. This “plum in chocolate” can be stored for years.

From 2 kg of plums, the yield of finished jam is 1600-1800 ml.

Plum jam with chocolate and cocoa for the winter. The recipe is superbly delicious.

Plum and chocolate are very good friends. This combination is the basis of a huge number of delicious pies, creams and other desserts.

Why not preserve this excellent, summery and velvety taste and enjoy it in the winter?
To make plum jam thicker, add apples, which, thanks to the pectin they contain, will work as a natural thickener. A small pinch of cinnamon will perfectly complement the taste of plum jam with chocolate and cocoa.

300 g plums
2 apples
40 g dark chocolate
350 g sugar
optional - spices (1 teaspoon cocoa and cinnamon on the tip of a knife).

Prepare containers and lids: wash them thoroughly and sterilize.
Rinse the fruit. Halve the plums, remove the pits and cut them into quarters. Remove the core from the apples.
If there are wormholes, remove them. Cut the fruits into small slices. Add cinnamon to sugar.
Then add cocoa to the cinnamon sugar. Cocoa will enhance the chocolate flavor in the jam. Mix spices with sugar.
Place apples and plums in a chopping container.
Grind the fruits in a blender until smooth. If there are small pieces left, no big deal. Pour the pulp into a bowl with a thick bottom.
It is better not to use enamel containers - the jam may stick to them. Pour sugar into the bowl and stir.
Bring the jam to a boil over low heat, stirring constantly.
Cook it for 7-10 minutes. The jam will take on a nice red color.
It's time to add the chocolate.
Break it into cubes and put it in the jam. Mix well until the chocolate dissolves and is evenly distributed. Remove the jam from the heat and pour it into sterile jars, then seal tightly.

Cool the containers with jam by turning them upside down and wrapping them in a blanket or towel.

You can store plum jam with chocolate for the winter covered without refrigeration, preferably in a dark and dry place.