"Plum Nutella": personal experience of recreating a recipe from the internet

The plum season always brings a multitude of ideas for homemade preserves: from classic jams to spicy chutneys, tkemali, or aromatic fruit spreads. But sometimes you want something special, something that combines the familiar fruity taste with unexpected accents. This is probably how “plum Nutella” was born – a delicate plum jam with the addition of cocoa and butter. Its consistency resembles chocolate spread, while its taste is a gentle dessert that can be spread on pancakes, toast, added to crepes, or even used as a layer for cakes.

Of course, this variation retains only the chocolate-butter flavor of the original nut spread “Nutella,” as there are no nuts in this jam at all. Perhaps this name appeared in the 90s-00s when few could afford to buy real Nutella, and something tasty was desired… Who knows ;) Anyway, there are many video and text recipes for this wonder floating around the internet, so we decided to prepare it and add it to our blog. What we ended up with (spoiler - it’s really delicious) - we will tell and show you next.

We wash the plums, cut them in half, and remove the pits. Next, we blend them into a puree. It is important that the mixture is as homogeneous as possible, as this is the basis for the future creamy texture.

We add sugar and vanilla sugar, mixing well. We place the mixture over low heat, bring it to a boil, and cook for 35-45 minutes, stirring occasionally with a wooden spoon. During this time, we need to remove the light foam: it is what makes the consistency less smooth.

After this, it’s time for cocoa-chocolate magic. At this stage, your kitchen will be filled with simply fantastic chocolate-fruit aromas. We add cocoa powder to the mixture. In hindsight, we realized that it can be added by sifting through a sieve to avoid lumps. We just poured 100 g of powder into the mixture, mixed thoroughly, and cooked for another 15 minutes.

The final touch! We add the butter. Stir constantly until it completely melts and combines with the fruit-chocolate mixture. We cook for another 10 minutes – and our “Nutella” becomes velvety, with a barely perceptible creamy hue.

We pour the hot mixture into pre-sterilized jars, sealing them tightly with lids. After cooling, we store them in a cool place or in the refrigerator.

So, the verdict: “plum Nutella” is both a homemade preserve and a little celebration of taste. Whoever tries it once will definitely want more. Enjoy!