Chocolate-plum jam

Category: Blanks
Chocolate-plum jam

Ingredients

any plum, but hard 2 Kg
sugar 1 kg
cocoa 4 tbsp. l.
citric acid (optional) 1/3 tsp
butter 200 g

Cooking method

  • It turns out very tasty jam with the taste of plum in chocolate, it is good to use on a piece of loaf or just like that with tea, as an interlayer in a biscuit or pie.
  • Divide the plum into halves and cover with sugar until the juice appears (I stood for about 2 hours), then put it on the fire, brought to a boil and turned it off.
  • So I cooked it 5-6 times for 2 days, that is, I brought it to a boil and turned it off. It turned out to be a good plum jam with whole, transparent plums in syrup.
  • Then, in the last boil, I set it to cook 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 of the quality and freshness of which you have no 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.


Elenka
I forgot to write that it is natural to remove the seeds, and the weight of the plum indicated with the seeds.
Zhivchik
Excellent jam. I confirm.
Very often my mother-in-law did it to order for my son (that is, her grandson).
And what a delicious roll with this jam ...

But, as for me, the skins from the plums in the jam are extra.
If I did, it would definitely be without skins.
But this is a matter of taste.
himichka
And I adore anty skins!

By the way, I generally like thick jam, so that it doesn't run off the butter on the bread. Therefore, I first boil the plums without sugar (dripping a little water), then add sugar and butter. In July, cooked from fine dark cream like cherry plum, added Art. a spoonful of pectin - it turned out in consistency ... well, like jelly from the refrigerator
natamylove
Lena, I have a bunch of plums on my tree, they are kind of hard, how can I wait until they ripen? or go to vomit?
Elenka
Natasha, the plums should be ripe, but not soft. Try them.
Elenka
Quote: himichka

Therefore, I first boil the plums without sugar (dripping a little water), then add sugar and butter.
himichka, very correct jam!
You can cook plum jam without sugar at all.
And about the skins ... There are plums with a thick skin, and sometimes with a thin one. For jam in halves, you need to take such (who is in the way).
marakunina
Sounds sooo appetizing, but confuses the butter in the recipe. How much and how can such a jam then be stored?
Elenka
marakunina
I wrote in the recipe what to keep in the refrigerator (cool place). Eat during the winter season, and I think there is no need to store it for years.

I'll put it in a closet on the balcony for the winter, it's cool there.
marakunina
Thanks for the answer! Yesterday, finally, I cooked it. It turned out very interesting and unusual.
After the second cooking, I poured half of the jam and whipped in a blender, so now I have jam and jam!
Elenka
marakunina
Eat to your health!
Gaby
Elenka, did I understand correctly that if you do not put the lemon, it will be thin? I don’t love jams and jellies since childhood .. Forgive me and don’t throw anything.
Elenka
Elenka, did I understand correctly that if you do not put the lemon, it will be thin?
Gaby, unlikely. Lemon for reliability and 100% result.
To make it thinner - boil it less.
Irina_hel
Lenochka, thanks for the recipe!
I had plums with thick skins, so I first steamed them in MV (without water and sugar), then rubbed them through a sieve (I do applesauce this way too), and then I started cooking jams. When she put it in the jars, she wiped the sweat from her forehead, looked around - there was a saucer of butter on the table. T.E. I got jam without butter, but still very tasty, my daughter appreciated it already.
Plums are still on sale, so you will have to repeat and use the recipe!
Elenka
Irina, I'm glad that I liked the jam! Try it also with butter, the taste becomes softer, creamier.
Lisss's
Lena, cooked and closed this jam half a jar of "leftovers" were immediately eaten by the eldest child, with the verdict "if there is a jar a month, we will last until the new year ..." before he somehow had no desire to save jam ( I had only 1.5kg of plums).

Thanks for the recipe, I'll close the plum like that, it's delicious

Lena, have you covered any other fruits, berries with cocoa?
Suslya
And today I also set to boil, I have 1,300 plums, they gave so much, I can't wait straight, I want to try what it will turn out to be
Lisss's
Quote: Suslya

I can't wait straight, I want to try, what kind of it will it turn out

delicious, chocolate
Elenka
Lisss's, glad you liked! for health and pleasure!
Didn't try to cook anything else. This recipe is generally known ... although I came up with it right away, the chocolate flavor of cherry is very suitable.
Suslya, I think I will like it!
Cook more, girls, as the layer in rolls and pies goes very well!
nadlen
Elenka69, thanks for the recipe. I cooked it for the second time ... and I'm not sure that she will live at least until the New Year. IT'S SO TASTY !!! I chopped it with a blender and now the jam fits so beautifully on homemade bread, and if you spread a little more bread with butter and this jam on it, oh .. the taste is revealed in full so that it is difficult to stop ... (taking into account that I am not I love jam)
P / S / I will cook for the third time .... and more than once ..

THANK YOU

Elenka
nadlen, thanks for the tip and for using my recipe!
I agree with you - it's very tasty! Eat for health and pleasure!
YaMama
Adding cocoa to jam is just brilliant! thanks for the idea!
Elenka
Quote: YaMama

Adding cocoa to jam is just brilliant! thanks for the idea!
You are welcome! The idea is not mine, but so to speak popular .... Hands do not reach wider use of it. But the butter also gives a creamy note here. The jam has stood for a year in the chilli-nik and has not "aged" at all due to the oil. I have only one jar left, I use it for smearing pies, cakes, rolls and in combination with cream. Delicious!
Galinka-Malinka
Chocolate-plum jam
Thank you
Elenka
GalinkaMalinka, thank you for the photo too!
drying
It’s just cooking, it’s getting cold ... My berries have fallen apart, although they were hard and I didn’t cook them over high heat, but I can’t wait for the "taster" my daughter should come home from school, thanks for the idea !!!
alens
Elenka69
For a long, long time I fought with the registration for this forum to say thank you for the recipes to many! Finally, I registered myself and ran to you in the forefront to say HUGE thanks for this wonderful recipe !!!!
For a long time I did not dare to cook it, confused by the presence of butter .. What a fool I am! that I only cooked two jars! Then I opened it, I think, let me try what happened ... to be stunned! Now I go and eat strictly on a teaspoon a day to stretch it for a little longer! Such delicious food !!!! Thanks again!

My berries fell apart, although they were hard and I did not cook them over high heat
I have it, too, by the way, but it does not affect the taste in the least!
Elenka
alens, I am sooo pleased that you liked the jam and tasted it!

Now I go and eat strictly on a teaspoon a day to stretch it for a little longer! Such delicious food !!!! Thanks again!
Maybe you should cook some more? Before winter comes, maybe the plums are still on sale?
alens
Quote: Elenka69

Maybe you should cook some more? Before winter comes, maybe the plums are still on sale?
I would have boiled it with pleasure, but our plums are already expensive, but mine, since I went on maternity leave, while finances sing romances!
Elenka
Quote: alens

I would have boiled it with pleasure, but our plums are already expensive, but mine, since I went on maternity leave, while finances sing romances!
"We swam - we know!"
Itself recently withdrew from the decree.
Gaby
Lenusya thank you, but not even a year and a half has passed; not long ago I decided to cook a grated pie and I began to think with what kind of jam and remembered what I was cooking in September 2010. , for a sample of half a portion and I was very skeptical (I confess), I was confused by the presence of oil in the jam, I was afraid that the oil would oxidize, age and spoil the taste of the jam. But now I can safely say that the jam is just as tasty as it was cooked. Thank you for such a delicious recipe.
Elenka
Vika, I myself was skeptical at one time. And I also cooked a little at first.
You just need to store it in the cold and nothing will happen. I, too, have a little bit of this jam left from last season, this autumn we didn't have plums - we can see a bad harvest.
This jam is very tasty combined with a layer of biscuit (or honey cake) with cream. Just do not interfere, but smear in 2 layers.
kosmar
Can you please tell me, can you make jam in HB on the prog? then how much to take plums if they take 450 grams of berries and the same amount of sugar (according to the instructions)?
Gaby
Helen, I came to say another THANKS for the recipe. I went to buy plums at the market, but there are none of my own, unlike the thorns, and the figure of 2.5 kg was spinning in my head, I began to buy, and the seller offered me to buy 3 kg, at a price of 2.5 kg, I agreed and going home I was thinking, that it would be necessary to recount the recipe and what was my surprise when, when I came home, I reread the recipe, which says 2 kg and then I decided that it was fate to cook jam from one and a half norms of plums.
Thanks for the delicious recipe (oh, again it takes an hour to wait).
Elenka
Vikusya, thank you for the report and attention to my recipes! The jam is really very good. delicious, I save it for special occasions and then in the filling of biscuits and rolls.
Princess
Has anyone tried adding nuts? Greek, for example.
Elenka
Quote: Princess

Has anyone tried adding nuts? Greek, for example.

PrincessI add walnuts and lemon to quince jam. The nuts are very tasty, but they must be put in large pieces - quarters or halves of the nut.
Slavina
Delicious jam! This "grated" pie with filling is incomparable. Thanks for the great recipe!
Elenka
Quote: Slavina

Delicious jam! This "grated" pie with filling is incomparable. Thanks for the great recipe!
Good health!
Giraffe
I boiled cherries in chocolate, now I need to make a plum. And why didn't the recipe catch my eye over the weekend? I bought a little plum.
Princess
Elenka, thanks for the nut tip. I agree that the larger the slices of nuts, the more expressive their taste should be.
I cooked a portion without nuts, I liked it. I will try with nuts.
Freesia
Thank you for the recipe! It turned out 2 liters of jam. Very tasty, I also bought a plum today, tomorrow I'll put a portion again
Princess
Reporting about nuts, super! I don't even know which tastes better: plums or nuts. They were soaked in syrup and became transparent.
The recipe is great, thanks!
Tverichanka
Well, what do you think - I boiled the plums 3 times, I come home from work (I bought a pack of cocoa and good butter on the way), and my jam is already being eaten. I'll try to make a second try on Friday.
Elenka
Tverichanka, Blimey!!!
You need to hide the next one, or maybe you already had enough?
Giraffe
It remains for me to boil for the last time, I'll tell you my impressions in the evening.
chaki2005
I also cook. I will report.
Giraffe
Mine liked it. My husband, however, likes cherries in chocolate more. My daughter begs for another jar, but I got a jar a month, so the limit for September is out, and October has just begun.
Freesia
We are already opening the 3rd jar! I won’t thank you
The jam is delicious! Next year you need to increase the portion
Chocolate-plum jam
Thank you very much for the recipe!

FROM crumbly pancakes just a fairy tale!
rinishek
This year there are a lot of plums (well, I was still greedy - I didn’t refuse when I was offered a couple of buckets besides mine) and remembering plum recipes I came to Temka to resume the recipe in my memory. Yes, I didn't say thank you! and ate jam!

Lenochka, thanks for the delicious recipe! This year I want to close several cans - it tastes too much to me. Only I like it more in the form of jam - at the end of cooking with a blender, I whip it. By the way, it is kept in the refrigerator for a year and nothing bad happens to the oil - I remembered that Temka had concerns about the presence of oil

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers