Plum jam with cocoa for the winter: cooking recipes with photos

This is not an ordinary jam in its classical sense. Rather, it resembles a dessert, the same chocolate paste that our children love so much. Only this option is more useful, because it consists mainly of natural fruits, and cocoa gives an excellent chocolate flavor to the plum. Try making plum jam with cocoa for the winter - the recipes we provide are quite affordable in terms of ingredients and time.

Features of making plum jam with cocoa for the winter

This jam is prepared according to the usual technology, but there are some subtleties that do not hurt to know before starting work.Any varieties are suitable, but the later ones give the most pronounced taste. Such plums are denser, less watery, so less sugar can be added to the jam. The same applies to the addition of cocoa - you will need more of it in plums of early varieties than when cooking jam from fruits of late maturity.

If the recipe calls for plums to be skinned, blanching will help.

Requirements for the main ingredients

Plums are better to take those varieties in which the stone goes well. Such fruits are immediately visible - they have a deep groove along which it is good to cut the cream. If plums are like that, then they will make a perfect dessert with halves.

If the stone does not separate, you will have to choose a recipe with ground fruits - this is also delicious, although it does not look so attractive.

The color of the plums gives the color of the finished product. Yellow ones will become a light brown jam, while blue ones, such as Hungarian, will play with dark barrels. The color also depends more on the amount of cocoa - the more cocoa, the richer the shade and the chocolate taste.

We take fresh cocoa, in powder form and without any additives or mixtures. You can put butter, nuts and other additives to enrich the taste.

Preparing containers for the start of the process

All utensils used in making jam must be clean and dry. The lids are sterilized in boiling water, the jars are fried in the oven or steamed.

It is worth noting that the jam may increase in volume and run away when boiling, so take a large bowl or pan with a margin.

The best cooking methods

Plum jam is quite specific - it has a pronounced sourness and rich taste. Therefore, not everyone loves its sharpness and brightness. But in our selection there is a recipe even for those who do not like jam at all.

Classic recipe

According to this layout, plum jam turns out to be tender, with a characteristic sourness, because sugar is put in it half as much as the weight of the fruit. But it is also less high-calorie.

Products based on 2 kilograms of plums:

• 1 kg of granulated sugar;
• a packet of vanilla sugar;
• 1 tbsp a spoonful of cocoa powder (take with a slide).

Cook like this:

1. Hereinafter, sort the plums before cooking, remove rotten or doubtful barrels, seeds, dry.
2. Put fruits in a basin and cover with half of the sugar. Let the juice come out.
3. Put on a small fire and cook until boiling, then add the rest of the sugar, after mixing it with vanilla and cocoa powder.
4. When it comes to a boil, reduce the heat to a minimum and simmer, stirring, so as not to burn, 40 minutes.
5. Put hot into jars and roll up.

With butter and nuts

Dessert similar to Nutella pasta, cooked with butter and nuts. Ingredients:

• 1 kg each of sugar and plums;
• half a pack of butter;
• dark chocolate bar;
• a third cup of nuts.

Cook like this:

1. Peel the plums, put in a cooking pot and cover with sugar.
2. After a couple of hours, juice will appear, and it will be possible to start heating. When it boils, add chocolate and butter. Mix gently and stir occasionally while cooking.
3. In total, the jam costs about 45 minutes on the fire, after that we add crushed nuts and boil for another quarter of an hour all together. Done, you can put it in jars.

With hazelnuts

You can bring the taste of a delicacy closer to a purchased pasta by taking hazelnuts instead of walnuts. Plus, you need to increase the cocoa rate so that the chocolate flavor is clearer. Here's what you need:

• 1kg fruit;
• 0.5 kg of sugar;
• 100g hazelnuts;
• 5 tbsp. spoons of cocoa.

Cooking with multiple cooking technology:

1. Pour the plums with sugar, put on fire after the liquid appears and let it boil.
2. Cool and bring to a boil again. So, cooking a little each time, we do it repeatedly so that the jam becomes thick. At the very end, add cocoa and nuts, crushed in a mortar or chopped by hand.
3. We boil the mass and roll it up in jars.

Bitter chocolate

It's more of a thick jam than jam, and tastes like chocolate-covered prunes.

Required:

• 1kg peeled plums;
• 0.8 kg of granulated sugar;
• a bar of the darkest chocolate with the highest cocoa content.

Process:

1. Plums scroll through a meat grinder, add sugar. Stir.
2. Let's stand a little, so that the mass "floats" from the juice. Starting to boil.
3. Cook until the jam is red-saturated. Add chocolate and bring to a boil.
4. Pour over banks, clog.

With cognac

An unusually fragrant plum jam is obtained with the addition of spices and cognac.

We take a kilogram of plums:

• half a kilo of sand;
• one sachet of vanillin and pectin;
• ginger to taste;
• 100g high cocoa bean chocolate;
• 50 g of rum or cognac.

Process:

1. Plums cut into quarters, covered with sugar, let stand overnight.
2. Sprinkle with pectin.
3. Put on the stove and bring to a boil.
4. Cook, stirring, on a small flame to thicken the jam. At the end, melt the chocolate and add to the mass. Add also grated ginger, cognac and vanillin.
5. Put hot into jars, close with nylon or metal lids.

With vanillin

• sugar - 1 kg;
• plums - 2 kg;
• vanillin - a couple of sachets;
• cocoa - 1.5 tbsp. spoons.

This is a ten-minute jam, it is very easy to prepare it:

1. Plums are divided into halves, mixed with sugar and boiled after the juice comes out. Don't forget to add cocoa before brewing!
2. Vanillin is added at the very end. Everything, jam can be packaged.

With apples

Thanks to the apples in the composition of this jam, it will become even thicker and denser. Cooking:

• 0.6 kg plums;
• 0.7 kg of sugar;
• 6 apples;
• chocolate bar;
• spices - optional, let's say vanillin, ginger and cinnamon.

Process:

1. Crank pitted and seeded fruit through a meat grinder or blender.
2. Pour in granulated sugar and stir.
3. Heat and cook until a bright shade and the desired density appear. Add chocolate and spices. Sort into banks. Close.

With citrus notes

Take everything one by one:

• orange;
• 1 kg of sugar;
• 1 kg plums;
• 40g cocoa powder.

Cooking:

1. Pour fruit with sugar in a basin, leave until juice.
2. Heat, put cocoa and, until it boils, remove the zest from the orange, finely cut, add to the jam. There we pour the juice squeezed out of the fruit.
3. Stir, boil until slightly thickened and pour into jars.

With agar-agar

The original dessert, similar to mousse, is obtained with the addition of agar-agar. Required:

• 1 kilo each of fruits and sugar;
• 1 small spoonful of agar-agar;
• 1 glass of water;
• a little more art. cocoa spoons.

Process:

1. Pour water into the drain and boil until soft.
2. Chop with an immersion blender until smooth, add granulated sugar.
3. Boil for 5 minutes, add cocoa. Introduce prepared agar (the package contains instructions for use).
4. Pour the mass into storage containers.

Recipe for multicooker

The principle of cooking in a slow cooker is the same as on a conventional stove. The ingredients are simple:

• per kilogram of sugar and fruit;
• one and a half st. cocoa spoons.

Cooking:

1. Cut plums into halves or quarters.
2. In a saucepan combine fruit with sugar to give juice. Drain the juice into a slow cooker and add cocoa.
3. Stir, bring to a boil, add plums.
4. Put on the stew mode and cook for an hour.
5. Put the finished jam into a clean container, twist.

Rules and terms of storage

And the last thing: the plum billet is not capricious in storage, but jars and lids should be perfectly clean and steamed, dried before laying out. Jam closed with polyethylene lids is best kept in the refrigerator, but under metal lids, the delicacy will also stand perfectly in the room.

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