“Plum nutella”: own experience of playing a recipe from the Internet

The plum season always gives many ideas for homemade preparations: from classic jam to spicy chutney, tkemal or aromatic vydyel. But sometimes you want something special, something that combines a familiar fruity taste with unexpected accents. Probably, this is how “plum nutella” – delicate plum jam with the addition of cocoa and butter was born. It resembles chocolate paste in consistency, and – in taste is a delicate dessert that can be spread on pancakes, toast, added to pancakes or even used as a cake layer. 

Of course, only the chocolate-cream flavor is preserved from the original nut paste “Nutella” in this variation, because there are no nuts in this jam at all. Or maybe that name came about in the 90s and 00s, when few people could afford to buy real nutella, but they wanted something delicious... Who knows;) Eniway, there are many video and text recipes for this miracle walking in the tyrnet spaces, so we decided to prepare and supplement our blog with it. We will tell and show what we got (spoiler is really tasty) further.

Wash the plums, cut them in half and remove the bones. Next, grind with a blender to a puree state. It is important that the mass is as homogeneous as possible, because this is the basis of the future cream texture.

Add sugar and vanilla sugar, mix well. Put the mass on a small heat, bring to a boil and cook for 35-45 minutes, stirring periodically with a wooden spoon. At this time, you need to remove light foam: it makes the consistency less smooth.

After that comes the time of cocoa chocolate magic. At this stage, your kitchen will be filled with fantastic chocolate and fruit aromas.  Add cocoa powder to the mass. Already retrospectively, we realized that it can be added by sifting through a strainer to avoid lumps. We simply poured 100 g of powder into the mass, thoroughly mixed and boiled for another 15 minutes. 

Final touch! Add butter. Stir constantly until it melts completely and combines with the fruit and chocolate mass. Cook for another 10 minutes – and our “nutella” turns velvety, with a barely perceptible creamy tint.

Pour the hot mass into pre-sterilized jars, close tightly with lids. After cooling, keep in a cool place or refrigerator.

So, the verdict: ”plum nutella” – is both home preservation and a little celebration of taste. Whoever tastes once – will definitely want more. Delicious!