TOP 10 recipes for making plum jam with cocoa for the winter
This is not an ordinary jam in its classical sense. Rather, it resembles a dessert, the very 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 the addition of cocoa for the winter - the recipes that we give are quite affordable in terms of ingredients and time.
Features of making plum jam with cocoa for the winter
Such a jam is prepared according to the usual technology, but there are some subtleties that it does not hurt to learn before starting work. Any varieties are suitable, but the later ones give the most pronounced taste. These plums are denser, less watery, so you can add less sugar to the jam. The same applies to adding cocoa - you will need more of it in early varieties of plums than when making jam from late ripeness fruits.
If the recipe says the plums should be peeled, blanching will help.
Requirements for the main ingredients
It is better to take plums of 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 the plums are just like that, then they will make a great dessert with halves.
If the seed does not separate, you will have to choose a recipe with ground fruits - this is also tasty, although it does not look so attractive.
The color of the plums also gives the color of the finished product. Yellow ones will become light brown jam, blue ones, like Hungarian, will play with dark barrels. The color is also more dependent on the amount of cocoa - the more there is, the richer the shade and chocolate flavor.
We take fresh cocoa, in powder form and without any additives and mixtures. You can add oil, nuts and other additives to enrich the taste.
Preparing containers for the start of the process
All utensils used to make jam must be clean and dry. The lids are sterilized in boiling water, the cans are fried in the oven or steamed.
It is worth noting that the jam during boiling can increase in volume and run away, so take a large basin or a saucepan 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 half as much sugar is put into it as the weight of the fruit. But it is also less high-calorie.
Products per 2 kilograms of plums:
- 1 kg of granulated sugar;
- a bag of vanilla sugar;
- 1 tbsp. a spoonful of cocoa powder (take with a slide).
Cooking like this:
- Here and further plums before cooking, sort out, remove rotten or questionable barrels, bones, dry.
- Put fruits in a bowl and pour half of the sugar. Let the juice come out.
- Put on low heat and cook until boiling, then add the rest of the sugar, after mixing it with vanilla and cocoa powder.
- As it boils, reduce heat to a minimum and boil, stirring so that it does not burn, for 40 minutes.
- Transfer to jars hot and roll up.
With butter and nuts
Dessert, similar to Nutella pasta, is obtained by cooking with butter and nuts. Ingredients:
- 1 kg of sugar and plums;
- half a packet of butter;
- dark chocolate bar;
- a third of a glass of nuts.
Cooking like this:
- Peel the plums, put in a cooking container and cover with sugar.
- After a couple of hours, juice will appear, and you can start heating. As it boils, add chocolate and butter. Stir gently and stir periodically while cooking.
- In total, the jam costs about 45 minutes on the fire, after which we add chopped 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 purchased pasta by taking hazelnuts instead of walnuts. Plus, you need to increase the amount of cocoa so that the chocolate flavor is clearer. Here's what you need:
- 1 kg of fruit;
- 0.5 kg of sugar;
- 100 g of hazelnuts;
- 5 tbsp. spoons of cocoa.
We cook using the technology of multiple cooking:
- Sprinkle the plums with sugar, put them on fire after the liquid appears and let them boil.
- Cool and bring to a boil again. So, boiling 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.
- We boil the mass and roll it up in jars.
With bitter chocolate
It is more of a thick jam than a jam, which tastes like "Prunes in Chocolate" sweets.
Need to:
- 1 kg of peeled plums;
- 0.8 kg of granulated sugar;
- bar of the darkest chocolate with the maximum cocoa content.
Process:
- Scroll the plums through a meat grinder, add sugar. We mix.
- Let it stand a little so that the mass "floats" from the juice. We begin to boil.
- Cook until the jam is rich red. Add chocolate and bring to a boil.
- Pouring into banks, corking.
With cognac
Unusually fragrant plum jam is obtained with the addition of spices and cognac.
We take per kilogram of plums:
- a pound of sand;
- a bag of vanillin and pectin;
- ginger to taste;
- 100 g of chocolate with a high content of cocoa beans;
- 50 g of rum or cognac.
Process:
- Cut the plums into quarters, cover with sugar, let stand the night.
- Sprinkle with pectin.
- Place on the stove and bring to a boil.
- Cook, stirring, on a low flame to thicken the jam. At the end, melt the chocolate and add to the mass. Also add grated ginger, cognac and vanillin.
- Transfer hot to jars, close with nylon or metal lids.
With vanilla
- 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 simple to prepare it:
- Divide the plums into halves, mix with sugar and boil after the juice comes out. Don't forget to add cocoa before cooking!
- At the very end, vanillin is added. Everything, jam can be packaged.
With apples
Thanks to the apples in this jam, it will become even thicker and more dense. Let's prepare:
- 0.6 kg plums;
- 0.7 kg of sugar;
- 6 apples;
- a bar of chocolate;
- spices - optional, for example vanillin, ginger and cinnamon.
Process:
- Rotate the pitted and seed-boxed fruit through a meat grinder or blender.
- Add granulated sugar and stir.
- Heat and cook until a bright shade and desired thickness appears. Add chocolate and spices. Arrange in jars. Close.
With citrus notes
Everything is taken one at a time:
- orange;
- 1 kg of sugar;
- 1 kg of plums;
- 40 g cocoa powder.
Cooking:
- Fill the fruit with sugar in the basin, leave it until the juice.
- Heat it up, put the cocoa and, while it boils, remove the zest from the orange, finely chop it, add it to the jam. Pour the juice squeezed out of the fruit there.
- Stir, boil until slightly thickened and pour into jars.
With agar agar
An original dessert similar to mousse is obtained with the addition of agar-agar. Required:
- 1 kilo of fruit and sugar;
- 1 small. agar agar spoon;
- 1 glass of water;
- slightly more Art. spoons of cocoa.
Process:
- Pour water into the drain and boil until soft.
- Grind with an immersion blender until smooth, add granulated sugar.
- Boil for 5 minutes, add cocoa. Introduce prepared agar (there are instructions for use on the package).
- Pour the mixture into storage containers.
Multicooker recipe
The principle of cooking in a multicooker is the same as on a conventional stove. The ingredients are simple:
- a kilogram of sugar and fruit;
- one and a half st. spoons of cocoa.
Cooking:
- Cut the plums into halves or quarters.
- In a saucepan, combine fruits with sugar to give juice. Pour the juice into a slow cooker and add cocoa.
- Stir, bring to a boil, add plums.
- Put on simmering mode and cook for an hour.
- Put the finished jam in a clean container, spin.
Storage rules and periods
And the last thing: the plum blank is not capricious in storage, but the cans and lids must be perfectly clean and steamed, dried before being laid out. It is better to keep the jam covered with plastic lids in the refrigerator, but under the metal delicacy it will stand perfectly in the room.
