Plum jam and choco-plum jam

Purple plums are the most popular ones in Poland. They are tasty, sweet and they provide our body with vitamins and nutritional values, that is why it is worth eating plums regular and also making jam for winter. Today we uncover for you the tastiest plum jam and its chocolate version. Our jam is actually called “povidlo” – find out more at the end of the recipe. 

Plum jam has antioxidants, which protect us from cancer, potassium, which controls blood pressure and kidney work, and also magnesium, which stabilizes the function of the nervous system.

Our plum jam needs only 2 or 3 ingredients (depends on the version) and tastes like heaven! You can simply eat it with a spoon, in a sandwich or use it in your pastries. So get to work right now!

Ingredients for plum jam and choco-plum jam:

• 2 kg of plums
• 600 g of sugar (or as much as you like)
• 200 g of dark chocolate (for the choco-plum version)

Method:

1. We wash the plums, cut them in half and remove seeds. Then we mix the plums with a blender into a smooth mixture. 
2. We pour the plum mixture into a big thick frying pan and cook it for an hour, mixing it from time to time. Remember to keep an eye on the mixture, so that it doesn’t burn. The mixture should become dense and dark. 
3. After one hour of cooking ad sugar. How much sugar to add depends on what you like and how sweet are the plums you are using. We recommend adding sugar gradually, tasting it, if it is already sweet enough for you or not. 
4. After adding sugar, cook it for half an hour. Now the classic plum jam is ready! 🙂 
5. To make a chocolate version at the end of cooking you should add the dark chocolate cut in small pieces, melt it and mix it well with the plum mixture. That is how we get the choco-plum jam, which will be just great for your pastries, especially the Christmas ones. 

The jam works perfectly with various cakes and desserts such as our recipes for quick gingerbread cake or wafer cookies with butterscotch.

Which jam do you like more, the plum or the choco-plum? Tell us on Facebook, Instagram and Twitter. 🙂 We are waiting for your opinion. 

P.s. We used white sugar, but you can also use the brown sugar if you like when you jam would have a little bit of caramel taste. We cook our jam really long that is why there is no need to use gelling sugar. Also, the plums don’t give too much juice and if they are really sweet when you can use even less sugar, but cook the plum jam longer.

Do you know, that is the difference between jam and or ‘povidlo’ version of jam? Jam has more sugar and to make it dense people add gelling agents such as pectin or gelatin. The most common ‘povidlo’ jam is the plum one, it is much denser and has less sugar.