The plum season is in full swing, and this is the perfect time to try a non-standard approach to preserving fruit for winter. Food blogger Ptashka Nadia showed in her Instagram video how to make chocolate plum jam — a rich, fragrant dessert that pairs wonderfully with baked goods, cheese pancakes, and morning toast. According to the author, the amount of sugar can be adjusted depending on the sweetness of the fruit, and the recipe works best with well-ripened, juicy plums.
Step-by-Step Cooking Process
Before cooking, the plums should be thoroughly washed, cut, and pitted. The prepared fruit is transferred to a large pot, placed on the stove, and brought to a boil. After boiling, the mixture is cooked for about 40 minutes over medium heat, stirring occasionally so it doesn't stick to the bottom. It's important to note that during boiling, the plum mixture may actively "spit" hot droplets, so the pot should be covered with a lid if needed, leaving a gap for steam to escape.
Chocolate and Cocoa — Key Flavor Accents
After 40 minutes, sugar, cocoa powder, chocolate, and vanilla sugar are added to the plums. Everything is stirred thoroughly so that the cocoa dissolves evenly into the hot fruit mixture and the chocolate begins to melt. Then the heat is reduced to a minimum and the jam is cooked for another 30 minutes, stirring occasionally. Once the mixture becomes thick and smooth, it is removed from the heat and blended with an immersion blender for a smooth, creamy consistency without large chunks. After that, the jam is brought back to a boil and cooked for one more minute.
Preservation and Storage
The finished jam is poured hot into pre-sterilized, dry jars, immediately sealed with sterilized lids, and tightly screwed shut. After cooling, the jars are stored in a cool, dark place. Thanks to the chocolate and cocoa, ordinary plum jam turns into a thick dessert with a rich aroma that is especially appreciated during the cold season.
Expert Tips from Martha Stewart
On Martha Stewart's website, it is emphasized that a successful jam depends not only on proportions but also on the quality of the fruit. Ripe plums give a more intense flavor, while underripe ones may be not sweet enough, and overripe ones can ruin the texture. Peeling the skin before cooking is not necessary: it adds color and flavor to the jam, and if you want to remove it, you can do so after cooking by blending the mixture further. Readiness is best judged not only by time but also by consistency — the jam should hold well on a spoon and fall off in thick, slow portions. And if the plums are very sweet, a little fresh lemon juice will help balance the sweetness and the chocolate notes.
