Jam and chocolate are, at first glance, completely different products, with different textures, tastes and not very compatible with each other. But no! Having tried chocolate jam for the first time, you will want more and more and again and again to try different options. It is very difficult to stop at such a tasting, especially if you are an avid chocolate lover.
This jam can be made from sweet cherries or sour cherries (the classic flavor combination is chocolate-covered cherries), from peaches, apricots or nectarines, apples, strawberries, mangoes - it’s just a question of ingredients and imagination.
The intensity of the taste of the base fruit in the finished product depends on the intensity of its native taste: that is, if you want chocolate to dominate, choose fruits and berries with a more neutral taste and aroma (for example, apples), and if on the contrary, feel free to take cherries, black currants or tropical fruits.
You can also add zest with the help of flavorings: not only the usual vanilla, but also play with the flavors of cinnamon, nutmeg and alcoholic ingredients (liqueurs, cognac, rum).
We bring to your attention several recipes for chocolate jam with photos: from apricots, apples, plums and cherries.
Recipe for chocolate jam with apricots
The most affordable for the reader, given the yield, will be chocolate apricot jam. The composition includes additional butter, which will increase the thickness of the jam, and this mass can be used for spreading cakes and preparing various pastries. The guests will be surprised!
- 3 kg apricot;
- 1.5 kg sugar;
- 250 g butter;
- 100 g cocoa.
As a preliminary preparation, apricots must be washed and pitted. Grind the apricots with a meat grinder or blender until a fruit mass is formed and cook on low flame for up to half an hour.
After this time, place sugar and cocoa in a container with apricot puree and, after stirring, cook for another 10-15 minutes, remembering to stir all the time.
Then add the butter, wait until it melts completely, stir again and place the finished product in containers for further cooling and storage.
Recipe with chocolate and cocoa
Ingredients:
- cherry 500 g
- sugar 300 g
- dark chocolate 50 g
- cocoa powder 30-50 g
Preparation:
- When planning to store the preparation until winter, select only good-quality cherries - rot, worms, and mold will speed up the fermentation process and homemade jam will soon spoil.
- Before heat treatment, we carry out a traditional “rite”: we calibrate, wash in cold water, pick off the stalks, additionally rinse and dry, laying them out on a woven or paper towel.
- If desired, remove the bones and find a convenient device for this simple manipulation. There are often recipes for cherry jam with pits - whole berries in rich chocolate syrup are no less tasty, do what you think is right. At least the second method is the simplest and most universal.
- The next step is a recommendation. If you have difficulty making caramel, use the traditional method with cherries: sprinkle clean berries with granulated sugar and leave for 2-4 hours at room temperature until maximum juice releases.
- I suggest enhancing the aroma with caramel, which imbues the delicacy with dried notes - perhaps you have ever tried sun-dried cherries?
- In southern villages, fresh stone fruits (plums, apricots, cherries) are laid out in direct sunlight, sometimes right on the roof, and kept for a week or longer until they become shriveled and dehydrated. Dried cherries and other fruits are stored for a long time, have a concentrated aroma and are good in baking.
- Well, this cherry jam takes on a similar taste. First, pour into sugar, partially heat until brown and liquid consistency. We turn it over and do not allow it to burn (otherwise an unpleasant bitterness will appear). Everything takes about 3-4 minutes.
- Add pitted cherries (or with pits, as you decide). Sometimes the caramel parts harden, don’t worry, the cherry juice will dissolve everything during further cooking. Mix.
- Boil, reduce heat and, stirring from time to time with a wooden spoon/spatula, boil for the first 10-15 minutes. Set aside and cool.
- We repeat the action 4-5 times - that is, boil, cook for 10-15 minutes, cool and boil again... This principle is necessary so that the cherries do not boil in the puree, become thoroughly saturated with sweet syrup and become “glassy”.
- When cooking various berry and fruit jams, sticky foam often forms on the surface; it is removed. In my example, the seething foam disappeared and there was nothing to remove. So, after five approaches with cooking and cooling, the composition is dark dark brown, almost black, the smell is already fragrant, and the consistency is thick and viscous.
- Since Cherry jam in chocolate, in addition to cherries, implies the presence, taste, and aroma of chocolate, we add the last components. Throw in a portion of high-quality cocoa powder. The dosage is adjusted to taste, but at least 1 tbsp is required. l with a slide so that the chocolate “background” is felt.
- Next we lower the dark chocolate (the higher the percentage of cocoa beans, the better). You can also dissolve large pieces of chocolate bars/bars, but by pressing shavings through a grater, the time will be reduced to a few minutes. Stir thoroughly, remove from the sides of the container, bring to an active boil for the last time and, after boiling for 5 minutes, remove from heat.
- Fill sterile jars, seal tightly and cool. Then we transfer it to a cool room.
- Homemade cherry jam with chocolate is worthy of the title of dessert. Serve with tea, with pastries, ice cream, bon appetit!
Classic chocolate-cherry jam
The classic combination of chocolate and cherries in the form of chocolate cherry jam will also be excellent. Its texture is a bit like a sauce and goes very harmoniously with various desserts, pancakes and toasts. Preparation will take no more than half an hour, and even the most sophisticated gourmets will like the taste.
- 500 g cherries;
- 150 g sugar;
- 100 g dark chocolate;
- 100 g water;
- 1 tbsp. l. lemon juice.
Mix all ingredients, excluding chocolate, and cook for up to half an hour over low heat. Then turn off the stove and add the chocolate pieces. Stir to completely dissolve it and, after waiting for the mass to cool, place it in the cold overnight to acquire a pleasant thickness.
Chocolate covered cherries with cinnamon
Ingredients:
- Cherry – 500 grams
- Sugar – 250 grams
- Cinnamon – 1 piece (stick)
- Chocolate – 70 grams (dark)
Number of servings: 4
Preparation:
- Remove the seeds from the cherries, place them in a saucepan, add cinnamon.
- Add sugar and let sit for a while until the cherries release their juice.
- Bring to a boil and cook over low heat, skimming off the foam.
- Add broken chocolate. Stir and remove from heat.
- Place into sterilized jars. Jam is perfectly stored without refrigeration.
Bon appetit!
Plum-chocolate jam recipe
Chocolate plum jam takes longer to prepare; you will have to tinker for about two hours. It is very beneficial to smear cookies or morning toast with such a sweet mixture, its aroma is simply divine, you immediately want to enjoy life. Plum-chocolate jam is thick due to the butter in the composition and is suitable as a filling for baked goods or spreads for cakes. From the specified number of components you will get 3 liters of the finished product.
- 3.5 kg sugar;
- 3 kg of ripe Hungarian plums;
- 250 g butter;
- 50 g cocoa.
Peel the pre-washed and already dry plum fruits and turn them into puree using a meat grinder or blender. Pour sugar into the puree and, stirring, boil for about half an hour.
Then add cocoa, cook for 10 minutes, butter and another 10 minutes. Transfer the finished thick and slightly viscous product into pre-sterilized containers and seal for further storage.
Creamy chocolate plum jam with cocoa
A faster option for preparing such an original delicacy has a richer taste due to the presence of vanillin and walnuts in the composition. This chocolate jam is made from plums with cocoa, just like the previous one, but it is not as sweet, more chocolatey, and this chocolate jam has a creamy, delicate flavor. The most delicious option of all, slightly reminiscent of chocolate spread, only with the taste of plums.
- 2 kg pitted plums;
- 750 g sugar;
- 250 g walnuts;
- 200 g butter;
- 5 tbsp. l. cocoa;
- 1 chip vanillin.
The specified number of components will yield more than 2 kg of finished product.
Using a blender or meat grinder, grind separately the pre-washed pitted plums and separately the peeled and fried nuts. Boil the plum puree for 1 hour at minimum temperature.
Then add the cocoa and sugar mixture, continue cooking for another 10 minutes, then butter, cook for 10 minutes, nut mixture, another 10 minutes, vanillin and again for 10 minutes.
Immediately distribute the hot jam into sterile storage containers and cover with a lid.
A simple recipe for cherries with chocolate
Be sure to take a ripe berry, it is very fragrant, the color is rich, depending on the variety of cherry it can be from bright red to dark burgundy. Choose chocolate with a high cocoa content, it will give a richer taste to our dessert.
Usually, when we make jam, we take one kilogram of sugar per kilogram of berries. This time I took less sugar, only 800 grams. The recipe I used indicated the weight of the bar was 100 grams, but my bar weighed only 90 grams. The preparation still turned out delicious.
Ingredients:
- Cherry – 1000 grams
- Sugar - 800 grams
- Chocolate – 90 grams
Preparation:
- To prepare cherry jam with chocolate, take cherries, sugar, chocolate. Some recipes use cocoa instead of chocolate, or one part cocoa and one part chocolate.
- I bought a chocolate bar and didn't add anything else. If you plan to cook with cognac, then 50 ml will be enough. It is added at the end of cooking.
- Wash the cherries in cold water and sort the berries. We remove the seeds in any way. You can use tools for cleaning the seeds or a cocktail straw; in both cases, the berries retain their shape well. Using a pin, the seeds are also easily removed from the berries.
- Place the cherries in a saucepan and add sugar. Leave the berries with sugar for several hours to release the juice. A saucepan or bowl should be taken with a thick bottom, made of stainless steel. It is not advisable to use aluminum cookware.
- I had very juicy fruits and the juice covered the cherries in a couple of hours. There was quite a lot of it, but I didn’t pour out the juice. How much was all I used. The sugar has almost dissolved, a little remains at the bottom.
- Place the pan on the stove, bring to a boil, and cook over low heat for 5 minutes. There should be a low simmer. If foam appears, carefully remove it with a spoon. Then turn off the heat and leave until cool.
- After cooling, bring to a boil a second time. Cook again for 5 minutes. Leave the jam to cool. The syrup became a little thicker. There is already a pleasant smell of cherry.
- Break the chocolate bar into pieces. You need to try to chop it as finely as possible. I realized this already when I put the pieces in the pan. Small pieces will melt faster in the syrup.
- And here is the final step. Bring the jam to a boil, leave to simmer a little. Drop the chocolate pieces into the jam and stir until it dissolves.
- Boil for 3-5 minutes over low heat. Small bubbles should slowly rise to the surface of the jam. While stirring, use a spoon to remove the syrup from the sides of the pan.
- While the jam is cooking, prepare the jars and lids. We sterilize them in any way. We place clean jars on the spout of a boiling kettle and let it sit for about five minutes. It is very convenient to sterilize dishes in the microwave or oven.
- Place the hot jam into jars. From the specified amount of ingredients, 2 half-liter jars were obtained.
- Seat the lids tightly. I have screw lids, if you have regular lids, then use a seaming machine to close the jars.
- Turn the jars upside down. If the syrup does not flow out, then the lid is closed well. Cover with a blanket and leave them until cool. We just have to wait until winter.
- Homemade cherry jam in chocolate is very tasty, it’s a pleasure to treat your loved ones with it. For many, this will be the discovery of a new taste. We wish you bon appetit.
The nutritional value:
Calories: 400 kcal Fat: 21 g Carbohydrates: 46 g
Recipe for chocolate plum jam for the winter
Like any other jam, you can prepare chocolate jam for the winter, because its storage and closing features are familiar, without unnecessary complications. Due to the availability of plums and their rich aroma, it is recommended to stock up on chocolate plum jam for the winter - on frosty evenings it will set the mood for a quiet mood and bring peace and tranquility to the soul.
The taste of the jam will resemble everyone’s favorite prunes in chocolate; to highlight and complement such a rich taste, you can also experiment with oranges and zest. It is also highly recommended to try baking buns with this jam, just like with other fruit jams.
- 6 kg plums;
- 3 kg sugar;
- 500 g butter;
- 200 g cocoa.
Puree puree pitted plums and, stirring constantly, cook for 35-45 minutes on the smallest flame.
Add sugar and cocoa to the boiling puree, stir and cook for another 10 minutes. Add soft butter, stir and transfer the jam to a sterilized container. Roll up the lids.
Chocolate apple jam recipe
And finally, a recipe for chocolate jam with the most pronounced chocolate aroma, because it is made from apples. Those who have an apple orchard are always thinking about what else they can come up with from apples, and chocolate jam is a very original solution.
- 2.5 kg peeled apples;
- 2.5 kg granulated sugar;
- 250 g butter;
- 100 g cocoa.
Simmer the washed apples for about half an hour and puree in a blender until smooth. Add the bulk ingredients and boil for about another hour. Add the butter, simmer for another half hour, stir and let the paste cool completely. Store in a sterile container.
Bon appetit!
