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Chocolate jam

Million Menu Cooking website 06.09.2018 at 07:47

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Chocolate jam can be prepared from various fruits and berries — peaches, apples, nectarines, strawberries, cherries, cherries. As chocolate use cocoa powder or the chocolate and for flavoring add vanilla, cinnamon, rum, cognac, as well as any nuts.

in addition, its composition is sometimes added butter, which gives the jam more density, fat content, taste and of course calories. This jam is looking more like chocolate cream cakes, rolls and all sorts of spreads on toast, muffins and so on.

As you know, the taste and flavor of this jam can be quite different and will depend on your imagination and taste preferences. But, if you want to get that is chocolate flavor, use fruits and berries with no pronounced flavor and aroma.

I picked for this plum. In our region this is not cheap. To boil this jam for buckets, alas, too expensive, so for the experiment took the best of what I thought would be appropriate in this recipe.


1 kg ripe plums 3 cups sugar (250 ml) 1 Cup nuts (I have kernels of apricot pits) 100 g cocoa powder 2 tbsp Amaretto liqueur

Cooking jam

Due to high content of cocoa, jam was not only much chocolate, but cooking it had quite a bit.

Plums washed, removed the seeds and peel, cut them into pieces. Filled with sugar and stir. Plum immediately give a large quantity of juice. Put on the fire, brought to a boil and cooked 7 minutes. If there is foam, remove it as in conventional cooking of any jam. Was allowed to cool. Through a colander has otsudila part of the syrup.

In a blender pour all the cocoa and poured the separated juice. They did this in order to jam cocoa did not work lumps. Whipped until a homogeneous mass. Weight came out quite thick. Put it into a saucepan with the jam.

With the kernels of apricot pits, removed the skins, pre-soak them in boiling water for 15 minutes and shredded in a coffee grinder into a fine crumb.

Put jam on the fire, poured the grains, brought to a boil and boil for 5 minutes. Jam was already quite thick and boil it on was nowhere. In the end to enhance the flavor of the seeds, poured a little Amaretto liqueur.

Remember that the seeds of apricot seeds you can't eat in large quantities, so if you are counting on the table quickly and many do not use them. Take the best almonds, walnuts, cashews or any other of your favorite.

Try that jam at the end of cooking and add the ingredients that is not enough for your taste. Perhaps it will be a vanilla, cinnamon or lemon juice.

In the refrigerator jam froze and became very thick.


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