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 little; if you add more, it will add 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.

Plum jam with chocolate - recipes for the winter (with cocoa, chocolate, butter, nuts)

In my family, plum jam in chocolate is considered the hallmark of the third generation of ladies. It’s so delicious that once you’ve tasted a spoonful, it’s impossible to stop. If you consider yourself a creative person and are not afraid to experiment, join the cohort of fans of unique recipes!

You can achieve a delicate chocolate taste using 2 methods: add cocoa powder or natural bitter chocolate. For contrast, especially advanced housewives add butter and nuts. Then the dessert will acquire a unique creamy taste and nutty note.

Plum jam in chocolate without seeds - regular recipe

I advise you to take a dark variety of plum, such as Hungarian, from which prunes are prepared.

Hungarian plum – 3 kg.
Sweet sand – 1.3 kg.
Cocoa powder – 80 gr.

Rinse the fruit and dry it slightly by placing it on a cardboard towel. Remove the seeds.

Pass the pulp through a meat grinder or use a blender to obtain a homogeneous mass.

Add sugar and stir the contents thoroughly.

Let the mixture cook.

Wait until it boils, add cocoa powder using a sieve. You can pour it in without a sieve, but then lumps may remain, and we don’t need them.

Stir the mixture and boil. Continue cooking for about 20 minutes. Do not forget to stir the jam to prevent burning.

After the cooking time has expired, quickly pour the dessert into sterile containers. Immediately tighten the screw cap or turnkey.

Turn it upside down and wrap it warmly. Cool the workpiece slowly. A day later, check the tightness of the seal and hide the jars in a cool room.

How to make plum jam in chocolate - recipe with cocoa

A simple option for making sweets with the smallest set of goods.

Plums – 4 kg.
Cocoa – 100 gr.
Sugar – 2 kg.
Water – 2 spoons.
Vanillin – 3 sachets.

Remove the seeds from the fruit, divide into halves, add half of the sugar.
Wait a few hours for the slices to become saturated with sweetness and release juice.
Boil the mixture over low heat, add the remaining sugar. Simmer gently over low heat, waiting for the crystals to dissolve.
Splash a little water, add cocoa in several additions, thoroughly kneading each step.
Cook for about an hour until the mixture thickens appropriately. At the end, add vanillin and mix.
Distribute the treat among containers and seal. Keep refrigerated.

Plum jam in chocolate with walnuts

With very little effort, you will see on the table a unique delicacy that will easily amaze your household and guests. Walnuts can be replaced with any other kind.

Plums – 1 kg.
Sugar – 1 kg.
Bitter chocolate – 150 gr.
Walnuts – 200 gr.
Vanilla essence – 2-3 drops (it is allowed to replace it with a regular package of vanillin).

How to prepare for the winter:

Rinse the plums and dry them slightly. Sort through the fruits, sort out spoiled and wrinkled ones. Select the seeds.
Place in a wide bowl, cut side up. Place in layers, immediately sprinkling with sweetness. Leave it alone until abundant juice comes out.
Peel the nuts and place them in a hot, dry frying pan. Stirring continuously, dry them. Cool slightly, then peel off the husks.
Crush the nuts into crumbs (in a mortar or blender).
Place the plum that has released its juice to cook on the stove. Estimate the amount of juice. If it is not enough, splash about a glass of water.
Cook without stirring the contents until it boils. Then remove the bowl of jam from the burner and let it sit for about an hour.
At the end of this time, put the dessert back to cook. You can create a boil in several similar approaches: boil, remove, cool and boil again.
During the last cooking, when the delicacy has noticeably reduced and becomes thick enough, add nuts and vanilla essence.
Mix well and let it boil. Throw in the chocolate, broken into pieces. Stir until the pieces dissolve.
Distribute the finished jam into jars and roll up. Cool slowly under a warm cover. Store the workpiece in an unheated room

Plum jam in chocolate recipe with butter

Plums – 2 kg.
Cocoa – 70 gr.
Butter – 150 gr.
Sweet sand – 700 gr.
Vanillin – a pinch.

Divide the plums into wedges. Throw out the seeds and cover the slices with sugar for an hour.
Place on the stove, cook until boiling. If signs of boiling occur, add vanillin and continue cooking, skimming off the foam from time to time.
After 30 minutes, when the foam has finished creating, add cocoa and butter. Mix the mixture thoroughly.
Reduce the fire power to minimum. Cook with a gentle gurgling sound for another 20 minutes.
The dessert is poured hot, after rolling it turnkey, place it on the lid and hide it under the blanket to cool. The next morning, check the seaming properties and take it out into the cold.

Recipe for plum jam with chocolate

Plums – 1 kg.
Chocolate, natural – bar.
Sugar – 700 gr.

Sort the plums and remove the pits. Grind the pulp using a blender or in a meat grinder.
Break the chocolate into small pieces.
Place the plum puree in a saucepan, bring to a boil, add sugar.
Stir until the sweet grains are one hundred percent dissolved. Skim off the foam, reduce the heat to the lowest setting, and cook the dessert for a quarter of an hour.
Add the chocolate chunks and wait until it melts. Let the delicacy boil vigorously, remove from the stove.
Pack into jars, slowly, cool under a blanket. Keep refrigerated, shelf life is about a year.

Thick plum jam with chocolate

Apples are rich in natural pectin, so if you want to make a thick dessert, add a couple.

Apples - a couple.
Sugar – 350 gr.
Plums – 300 gr.
Bitter chocolate – 40 gr.
Cinnamon, cocoa powder - a small spoon.

Prepare the fruit for processing: remove the seeds from apples and pits from plums. Divide any fruit into several parts. Puree into a homogeneous puree with a blender.
Mix sugar with cinnamon and cocoa powder. Add to fruit puree and stir.
Bring to a boil over low heat. Boil for 7-10 minutes.
Divide the chocolate into pieces and add to the mixture. When the chocolate has dissolved, let the jam come to a very boil.
Pour the treat into jars and seal. Store in a cool pantry or cellar.

Video with recipe for plum-chocolate jam

To help beginning cooks, I offer a good version of dessert with nuts. The creator tells you step by step about all the steps of making sweets - watch and learn. Successful winter preparations for you!

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 one hundred percent, 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 dissolved one hundred percent, throw in 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 eat 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.

10 step-by-step recipes for making “Plum in Chocolate” jam for the winter

From fleshy, tasty and juicy plums you can make “Plum in Chocolate” jam, which will appeal not only to adults, but also to small children. The taste properties of canned food will amaze even gourmets.

1 Individual manufacturing
2 Preparation of main ingredients
3 Manufacturing methods
- 3.1 “Plum in Chocolate” jam: traditional recipe
- 3.2 Jam “Plum in chocolate”: with walnut kernels and butter
- 3.3 Jam “Plum in chocolate”: with apples
- 3.4 Chocolate-plum jam in a slow cooker
- 3.5 Plum jam in chocolate with cocoa
- 3.6 Plum jam with cocoa and vanilla

The dessert turns out unique and delicious. We invite you to carefully examine several options for making sweet treats.

Individual manufacturing

It is not difficult to create conservation at home if you first familiarize yourself with some tips and advice:

You are allowed to choose any type of plum. The main condition is that they must be mature. Primary processing consists of removing leaves and tails. Then be sure to wash it, put it in a large saucepan and soak in cool water for 30-40 minutes. Rinse and dry. Divide into 2 halves, remove the pit and chop into medium-sized slices.
Place the fruit, skin side down, in a container, sprinkle with sweet sand, and place on the kitchen counter. To obtain a tasty preparation, it is important that the slices release the required amount of their own juice. If it does not stand out, then you need to add 200 ml of apple juice or filtered water to the mass.
It is allowed to add nuts of any type and variety to jam for the winter. Before placing them in the main dish, the product must be cleaned and fried briefly in a dry frying pan. Cool, remove the husks and chop into small pieces.

When cooking, the heating temperature is medium. To preserve the greatest amount of vitamins from the moment of boiling, the container with the contents must be removed from the heat and left for 60 minutes. Boil and pack into containers.

Preparation of main ingredients

Prune jam is especially unusual. From plums of the “Hungarian” variety, a variety of Ugorka, the dessert will also be very tasty and unusual, because the fruits are very juicy. The second highlight of the fruit is the good separation of the stone from the pulp.

Both fresh and frozen fruits are suitable for production. In the second case, you must first defrost the ingredient by placing it in a colander beforehand. Once all the liquid has drained, the drain needs to be sorted.

To give the dessert the most unusual taste, you can add apples, walnuts, almonds, ginger, orange or lemon. During production, some housewives add rum or cognac. For 1 kg of the main ingredient, 2 tablespoons are enough. To add specific bitterness, reddish capsicum is added.