Usually I cook a small amount of plum jam with the addition of dark or bitter chocolate, it turns out a chic harmonious taste, but if you cook a large amount, you won’t get enough of chocolate!) Therefore, ordinary cocoa powder comes to the rescue to save money.
Plum in chocolate jam with cocoa is great for pancakes and pancakes, they can be poured over a portion of ice cream or layered on some homemade cake.
Prepare the ingredients according to the list for the recipe.
Wash and dry the plums. Cut them into 2-4 pieces and remove the seeds.
Mix sugar with cocoa. Pour a portion of water into the pan and combine it with this mass.
While stirring, bring the water with sugar and cocoa to a boil.
Add prepared pieces of plums to this chocolate syrup.
Bring to a boil, remove the foam and cook over low heat for about one hour, stirring occasionally.
Prepare sterile jars. The following preparation method has taken root for me: first, wash the jar or jars with just water, then rub them inside with baking soda and leave for ten minutes, then rinse again.
Then pour about 3 cm of water into each jar and boil in the microwave for MAX 3-5 minutes (depending on the size of the jars and the power of the microwave). The water in the jars must boil. Pour boiling water into a bowl with lids.
Pour the plum chocolate jam into sterile jars or into a jar and close with sterile lids.
Jam "Plum in chocolate" with cocoa - sweet with sourness and a pronounced chocolate flavor.
I got almost 1 liter of this plum-chocolate jam.
I tried this jam from a neighbor, very tasty and unusual. We have already eaten a simple plum jam, and this is very unusual and everyone who has tried it likes it. Found several recipes, the choice is yours.
Cooking method
- It turns out very tasty jam with the taste of plums in chocolate, it is good to use on a piece of a loaf or just like that with tea, you can use it as a layer in a biscuit or pie.
- Divide the plum into halves and cover with sugar until juice appears (I stood for about 2 hours), then put it on fire, brought to a boil and turned it off.
- So I cooked 5-6 times for 2 days, i.e. brought to a boil and turned off. It turned out a good plum jam with whole transparent plums in syrup.
- Then, in the last cooking, I set it to boil for 30 minutes, added citric acid (I wanted it to gel better) and cocoa, let it boil for 5-10 minutes, then added butter and cooked for another 10 minutes.
- Butter should be taken one, the quality and freshness of which you do not doubt.
- In the meantime, I sterilized the jars and lids.
- Arrange hot jam in jars, close, cool and store in the refrigerator, I got 1800 ml. More details: http://hlebopechka.ru/index.php?option=com_smf&Itemid=126&topic=75483.0
Bones must be removed!
Ingredients(yield 6 half-liter jars):
- Plum "Hungarian" 3 kg
- Sugar 1 liter jar
- Butter 200 gr
- Cocoa 100 gr
Cooking:
- Wash the plum, separate from the pits and scroll in a meat grinder.
- Boil with sugar for 30 minutes over medium heat, stirring occasionally and removing the foam.
- Then add butter and cocoa, stir and simmer for another 15 minutes, stirring all the time, as the jam may burn.
- Boiling pour into clean dry jars. Roll up jars with lids, let cool and refrigerate.
Another similar recipe:
Plums - 3 kg.
Sugar - 1.5 kg.
Butter - 100 g.
Cocoa - 100 g.
Cooking
Twist plums with sugar through a meat grinder. Boil three times for 10 minutes, removing the foam, with a time interval of 8 hours. Then add 100 g of butter and 100 g of cocoa mixed with sugar. Boil and turn off. Pour into jars and roll up.
Bulgarian cuisine. plum jam
Plums in chocolate
Products: 4 kg plums, 2 kg sugar, 10 tbsp. spoons of cocoa (quality!), 3 pack. vanilla sugar.
Cooking: Wash and pit the plums, sprinkle with 1 kg of sugar and leave overnight. The next day, add another 1 kg of sugar, cocoa and put on medium heat. Cook for 1 hour after the jam boils. It should boil over low heat, you need to gently stir it from time to time so as not to crush the fruits. At the end, add vanilla sugar, pour into clean jars, seal and turn the jars upside down. Keep like this until completely cooled. Delicious!
plum jam
Products: 1 kg plums, 0.500 kg sugar, 100 ml water, 2 packs. vanilla, 1/2 teaspoon cinnamon.
Cooking: Wash the plums and remove the pits. Sprinkle with sugar and leave for 1 night. The next day, add the rest of the ingredients and cook over medium heat for about 40 minutes until thickened. Pour into jars and turn them upside down.
Plum jam cooked in the oven
Products: 3 kg plums, 1 kg sugar, 150 ml water, 150 ml vinegar (6%), nuts, indriche
Cooking: Peel the plums from the stones, cover with sugar and leave for 1 night. The next day, pour the plums with the resulting juice into a deep pan, add water, vinegar, nuts and indrishe (Indrishe lezetra pelargonium roseum -the photo shows this fragrant houseplant. But you can cook jam without it) and bake at a temperature of 200 degrees in the oven, stirring occasionally.
Cook until thickened, pour hot into jars, turn them upside down and leave to cool.
In winter you will eat and remember the summer! Bon appetit!
Jam "Plum in chocolate"
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Thick rich color, chocolate-plum taste... And if you pour curd or ice cream with such jam - in a word, it's just bliss. |
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An elegant dessert for those who love chocolate and fruits. Unusual jam from plums with cocoa will please big and small sweet teeth. It turns out homogeneous, similar to chocolate sauce. But fruity notes are perfectly felt in the jam. Preparing the dessert is very simple. Even an inexperienced cook can cope with the recipe. The main thing is to get cocoa and plums.
Ingredients:
- plums - 1 kg;
- cocoa - 40 g;
- sugar - 650 g.
Cooking
Wash the plums well, remove the pits from them. If you find damaged places, cut them out.
A similar technology for cooking jam with cocoa can be used for other fruits and berries. Just instead of plums, you can take pears, for example, or currants.
We put the plum halves in a convenient container, pierce with a blender. You can skip raw materials through a meat grinder.
Then we fill the mass with sugar and send it to the fire. The amount of granulated sugar can be reduced or increased, if desired, depending on your love of sweets. But first you need to master the basic recipe. You can make a serving of jam not for one kilogram, but for half a kilogram. Try it and then decide what is missing.
Bring to a boil over medium heat.
Sift in cocoa mass. We use a strainer so that there are no lumps.
It seems that it will be delicious with cinnamon if you pour it into the prepared dessert.
Mix and cook for 20 minutes. In this case, you need to stir the mass often so that it does not burn.
We turn off the finished jam.
We sterilize jars for rolling in a convenient, proven way. Then pour hot jam into them and roll them up with clean lids. Before that, boil the lids in a saucepan for 5-7 minutes.
We taste the finished plum jam with cocoa with or without your favorite pastries. It is delicious to eat a couple of spoons of the original dessert with tea. Children and adults will be delighted to enjoy the chocolate-flavored summer food.
This year I made a wonderful pitted plum jam with cocoa. It turned out very tasty and flavorful. Such plum jam can be spread on a bun, served with pancakes or used as a filling for pies. Prepare this delicious jam and you will surely like it!
Ingredients
To make pitted plum jam with cocoa, you will need:
1 kg plums;
800 g of sugar;
4 tbsp. l. cocoa "Golden label".
I got 2 jars of jam with a volume of 500 ml.
Cooking steps
Wash the plums, cut in half and remove the pits. Put the halves of the plums in a saucepan, cover with sugar and leave at room temperature for 5-10 hours, during this time mix a couple of times. After the time has elapsed, a sufficiently large amount of juice will stand out. Put the saucepan with plums in sugar on a small fire and bring to a boil, then cook, not forgetting to remove the foam, for 30 minutes.
Cook plum jam with cocoa for 10 minutes over low heat, stirring occasionally.
Remove plum jam from heat and pour hot into sterilized jars.
Close the jars with boiled lids, turn them over, wrap them in a blanket until they cool completely, and then put them in a cool place for storage.
Pitted plum jam, prepared with cocoa for the winter, turns out fragrant, beautiful and very tasty.
Bon appetit!
Calories: Not specified
Cooking time: Not indicated
What do you cook from plums for the winter, what preparations? I'm sure that in your culinary notebook there are jams, preserves, and compotes ... Do you cook?
We decided to offer you to prepare jam from plums with cocoa for the winter. It turns out surprisingly fragrant, beautiful thick brown color. Just imagine: morning, a cup of scalding coffee and a toast with plum-chocolate jam ... Just a great start to the day! And this jam can also be used as a filling for pies, croissants, shortbread baskets. In general, I see no reason not to rush to the kitchen!
Ingredients:
- 1.5 kg plums (pitted);
- 500-600 g of sugar;
- 5 tablespoons of cocoa (with a slide).
The amount of sugar is indicated approximately, it depends on the acid of the plums.
From the indicated amount of ingredients, approximately 1 liter of jam is obtained.
Recipe with photo step by step:
We start by preparing the plums. My plums, remove the ponytails.
At the bottom of a wide saucepan, to moisten it, pour a couple of tablespoons of water. Then spread the plums, cover with a lid and put on fire.
First, we heat the plums over medium heat (until the water hisses), then reduce the fire to a minimum. Cook for 20-25 minutes. During this time, the plums will release the juice and become very soft.
Cool the plums a little. And grind through a perforated colander to remove the skin. If the plums are soft, they rub quickly and easily. But the jam turns out to be homogeneous, smooth. You can, of course, grind the plums with a blender, but in the finished form, pieces of the skin will still be heard, it will not be so uniform. Therefore, I recommend spending 5-10 minutes to wipe the plums through a colander.
At the same time, waste is minimal - only the skin, and does not take much time.
Return the drained plums to the cooking pot.
We fall asleep 400 g of sugar. Mix and put on fire. Bring to a boil over medium heat, then reduce heat to low and simmer for 30 minutes. Stir every 8-10 minutes so that the jam does not burn.
Add cocoa to the remaining 100 g of sugar and mix well. While we set aside - let it wait in the wings.
After 30 minutes of cooking, it became a little thicker (quite a bit), it became darker in color.
Add the cocoa-sugar mixture and mix thoroughly.
And here it is necessary to taste the plum-chocolate jam well. If the plums were sour (which is actually a rarity for autumn varieties) or you have a sweet tooth, you can add sugar, 100 g or even more - to your taste.
Once again, mix the jam well and continue to cook on the smallest fire. Cook for 15 minutes, stirring 3-4 times during this time.
In the meantime, we will prepare the jars and lids. Wash and sterilize them. Boil the lids for 4-5 minutes. Dry hot sterilized jars. We lay out the jam from the plums with cocoa, filling the jars to the very top. We immediately seal (screw or roll up) the lids hermetically.
We turn the jars over and leave it like that until it cools completely. We store the cooled jam in a dark cool place. 
Tips & Tricks:
Plums for this jam are suitable only for autumn varieties. To achieve such a thick consistency of jam from early (summer) plums, you will need a lot of sugar. And, since summer plums won't produce such a rich dark color, much more cocoa.
If you want a slightly less dark marmalade (milk chocolate color), add 3-4 tablespoons of cocoa. It also turns out quite fragrant. 
It is very important that the jam is completely ready, so I advise you to make sure of this. To do this, put a spoonful of jam on a clean plate. The finished jam does not spread, but will lie in a lump, as you put it. Unfinished - spread on a plate. 
As a company of cocoa, it is plums that are best suited. You can believe me: I tried to cook both chocolate-apple jam and chocolate-pear jam ... It turns out delicious too, but still not quite the same. 
Apparently, the matter is in the color of plums (it is they who give such a rich chocolate shade), and in taste (other fruits do not have that note, that magic of plums, which turns their union with cocoa into a real culinary symphony).
Author - Natalia Tishchenko
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