This Plum Jam with Chocolate is easy to make, vegan, gluten and nut-free. Perfect to spread on toast, pancakes or enjoy with porridge! Try adding it to muffins or use as cake filling too!
I must admit I don't make jams and preserves enough although I have noticed that the trend is on the up and every year I seem to be adding another recipe to my repertoire.
Today's recipe for homemade Plum Jam with Chocolate is inspired by one of my favourite Polish chocolates "Śliwka w Czekoladzie" which is a candied plum covered in good quality dark chocolate. It's exquisite!
Plum Jam with Chocolate - is it a jam or a chocolate spread?
Great question! I would say it's a combination of both although it's more of a jam with added chocolate in my opinion.
There is something very grown up about its flavour combining sweet and slightly sharp plums with raw decadence of chocolate (cacao powder). Hubby came up with a nickname for this lovely concoction and called it very affectionately "Plumella" even though it really isn't anything like the famous spread. In a good way I'd like to add!
The great thing about this slightly unusual plum jam is that it's full of goodness with seasonal plums and lovely cacao which is full of wonderful antioxidants so eating it doesn't need to be laden with guilt! Not that you should ever feel guilty when it comes to food! This spread is also vegan and nut-free which might be important for those of you with allergies.
I've used raw cacao in this recipe which is unprocessed and full of goodness in comparison to well known and widely used cocoa powder. You can of course use whichever one you want or have available.
Plum Jam with Chocolate - Serving Suggestions
This delicious spread is perfect with so many things. As always I've got few suggestions for you:
- The simplest and the most delicious way is to spread it on toast. Try my Easy Wholemeal Bread or Irish Soda Bread with Yogurt.
- Spread it on top of my Vegan Buckwheat Pancakes or these Healthy Pumpkin Pancakes or use as a filling for crepe style classic pancakes.
- Dollop it on top of your porridge or even yogurt with granola.
- Us it as a surprise filling for muffins or to sandwich your Victoria sponge with.
- Sneaky spoonful enjoyed as is straight out of the jar is always a winner too!
Few helpful tips when making Plum Jam with Chocolate!
- As with all the jams & preserves, try and use heavy-bottomed pan when making your plum jam. I've been using my Le Creuset cast iron casserole with great success although a proper preserving pan is on my Christmas wishlist.
- Make sure you sterilise your jars before filling so that your goodies last longer. My favourite way is popping them in dishwasher (together with lids) but you can always wash them by hand in hot and soapy water and pop them into 100C/212F/ Very Low oven for approx 30 min. Either way will do the trick. Do it as your jam is cooking and fill the jars whilst still hot and with hot jam.
- This particular plum jam is much more forgiving than your usual jams or conserves and you can adjust consistency as per your liking. The longer you cook it the thicker it gets. I find 30 min. for 1 kg/2.2lb plums gives me the consistency I like which is spreadable but still quite soft. Remember that it will thicken and set more as it cools. Feel free to use "cold plate test" (see recipe card below). Please note that if you make a double batch your timings will increase as well.
- We all have different level of sweet tooth hence some of you might want to use more and some less sugar in this recipe. I would say that starting point should be anything between 100-120g of sugar (½ -⅔ cup) and you can always add more if necessary (a lot will depend on how sweet your plums are).
How to make Plum Jam with Chocolate - Step-By-Step Instructions
- Cut your plums in half and remove the stones. Chop plum halves into chunks and put them in a large, heavy-bottomed pan and add a splash of water. Preserving pan would be perfect here but any pan will do (I used my large cast iron casserole pan and it worked a treat).
- Let the plums simmer on a low heat for approx. 10 minutes until they release their juices and start to break down a bit.
- Add sugar, vanilla extract and cacao/cocoa and mix well. Let the mixture simmer for approx 5 minutes but keep an eye on it and don't let it catch at the bottom.
- Take the pan off the heat and onto a sturdy surface (I used my wooden chopping board) and using an immersion/stick blender puree the plum mixture until smooth.
- Put it back on low heat and simmer until it reaches desired consistency (for me it took 30 min). Make sure you keep checking on your mixture and giving it a stir every now and then. To check whether your plum jam is ready you can do "cold plate test" for which you'll need small plate/saucer that has been chilled in them freezer. When you see that your jam reduced and thickened simply put a small amount onto the very cold plate straight out of the freezer and put it in the fridge for a couple of minutes. If jam thickens even more once cooled and as you push it with your finger it doesn't spread back that means it's ready. If you'd prefer thicker consistency let it bubble away for few more minutes. This particular plum jam is much more forgiving than other jams and conserves and you can really rely on your own instinct here plus bare in mind that it will thicken some more as it cools.
- Once ready pour your jam (still hot) into freshly sterilised jars and pop on the lids. Label once jars are completely cooled otherwise your labels will peel off. Store in cool cupboard, away from the heat for a few months and once opened keep in the fridge.
Have you tried my Plum Jam with Chocolate?
Please consider giving it ⭐️⭐️⭐️⭐️⭐️ rating in recipe card below and share your views or tips in the comments.
Some more easy preserves you might want to try!
Easy Stewed Plums
Easy Blackberry Jam (No Pectin)
Orange Marmalade (with step-by-step photos)
Easy Plum Jam (No Pectin)
Stewed Rhubarb (Rhubarb Compote)
Easy Cranberry Compote (Sauce)
Wild Garlic & Walnut Pesto
Lemon Curd
📋 Recipe
Plum Jam with Chocolate
Ingredients
- 1 kg plums (Victoria & Common Purple Plum are recommended) washed and stones removed & cut into small chunks
- 100-120 g granulated sugar* (or more) see notes below
- 2 teaspoon vanilla extract
- 60 g cacao or cocoa* see notes below
Instructions
- Cut your plums in half and remove the stones. Chop plum halves into chunks and put them in a large, heavy-bottomed pan and add a splash of water. Preserving pan would be perfect here but any pan will do (I used my large cast iron casserole pan and it worked a treat).
- Let them simmer on a low heat for approx. 10 minutes until they release their juices and start to break down a bit.
- Add sugar, vanilla extract and cacao/cocoa and mix well. Let the mixture simmer for approx 5 minutes but keep an eye on it and don't let it catch at the bottom.
- Take the pan off the heat and onto a sturdy surface (I used my wooden chopping board) and using an immersion/stick blender puree the plum mixture until smooth.
- Put it back on low heat and simmer until it reaches desired consistency (for me it took 30 min). Make sure you keep checking on your mixture and giving it a stir every now and then. To check whether your plum jam is ready you can do "cold plate test" for which you'll need small plate/saucer that has been chilled in them freezer. When you see that your jam reduced and thickened simply put a small amount onto the very cold plate straight out of the freezer and put it in the fridge for a couple of minutes. If jam thickens even more once cooled and as you push it with your finger it doesn't spread back that means it's ready. If you'd prefer thicker consistency let it bubble away for few more minutes. This particular plum jam is much more forgiving than other jams and conserves and you can really rely on your own instinct here plus bare in mind that it will thicken some more as it cools.
- Once ready pour your jam (still hot) into freshly sterilised jars and pop on the lids. Label once jars are completely cooled otherwise your labels will peel off. Store in cool cupboard, away from the heat for a few months and once opened keep in the fridge.
Notes
- Nutritional information is approximate and per jar based on 3 equal size jars and meant as a guideline only.
- I've made couple of batches of this spread using Victoria Plums for my first batch and Common Purple Plums for my second. Both types of plums work really well with this recipe but if I was to choose one, I would say go for purple plums.
- If you are making a batch using 1 k (2.2 lb) of plums starts with 100-120g (½ - ⅔ cup) of sugar. You can always add some more as you taste depending on your preferences but you cannot take it away!
- I used cacao instead of cocoa in this recipe which in very simple terms is raw, unprocessed, additive free and full of goodness and it can be used interchangeably with cocoa (processed version) depending on what you have available and/or what's your preference.
Nutrition
Linkies
Cook Blog Share with Recipes Made Easy, Cook Once Eat Twice, Got To Be Gluten Free with Gluten Free Alchemist and Glutarama, Fiesta Friday
cheriam says
hi! can this recipe be made using frozen plums?
thank you!
joskitchenlarder says
Hi Cheriam,
I have never used frozen plums myself but have seen many jam recipes that do so I don't think it should be a problem. If your frozen plums have already had their stones removed I would pop them in a pan straight from the freezer gently simmering until defrosted and then proceed with the recipe. Hope that helps! 🙂
Jacqui – Only Crumbs Remain/Recipes Made Easy says
ohh I think this would make a really interesting cake filling.
joskitchenlarder says
Hi Jacqui, I couldn't agree more. This jam has such a lovely flavour and perfect consistency too. 🙂
Katy Bedford says
I have a glut of plums to use up and was going to make this for christmas presents - how long does it last unopened in the jar please?
joskitchenlarder says
Hi Katy, If stored in well sterilised jars in dark and cool spot, it should last even a year if not longer.
Choclette says
Your chocolate plum jam sounds delightful, but much as I want to try it I'm now desperate for some Śliwka w Czekoladzie. They sound amazing.
joskitchenlarder says
Thank you! 🙂 Oh Choclette, I'm telling you Śliwka w Czekoladzie is the bee's knees. I'm drooling just thinking about it as haven't had it for a while.
Debanita says
I've never had plum with chocolate. But the combination sounds so delicious & tempting. Lovely share! Thanks for sharing at Fiesta Friday!
Balvinder says
Very creative!
joskitchenlarder says
Thank you Balvinder! 🙂 This is actually a very popular combination of flavours in Poland but I have not come across it anywhere else.
Judith A. Graber says
Such an interesting recipe - plums + chocolate! I wish I was still canning as I would love to taste this. I canned a lot of preserves/jams/jellies, veggies such as tomatoes and green beans and even chili. Never canned anything like this. Thanks for sharing - my canning cookbooks don't have a recipe like this. Happy Fiesta Friday!
joskitchenlarder says
Thanks Judith for your kind comment! 🙂 I'm really pleased this recipe caught your interest. The flavour combination even though sounding slightly unusual really works and I've managed to wow few friends with it too! 🙂 Happy Fiesta!
pri says
This sounds so unusual but delicious!
joskitchenlarder says
Thank you lovely! 🙂
Geetha Priyanka says
The unique combo of plums and chocolate sounds interesting and delicious. Lovely share. #CookBlogShare
joskitchenlarder says
Thank you Geetha! 🙂 The combination might seem a bit unusual but it really works and the fact that it reminds me of my favourite Polish chocolates make it that bit more special too 🙂
Kat (The Baking Explorer) says
This looks absolutely gorgeous!
joskitchenlarder says
Thanks Kat! 🙂
Corina Blum says
This sounds like such a delightful combination. I love the name plumella too! Thanks so much for sharing with #CookOnceEatTwice!
joskitchenlarder says
Thanks Corina, it really works! Hubby was super proud of his creativity as far as coming up with the name is concerned (shame plumella is not really SEO friendly lol) x
Cat | Curly's Cooking says
What a unique idea. I'd never have thought of putting plums and chocolate together in a spread. It looks delicious!x
joskitchenlarder says
Thanks Cat! It really is the bee's knees as far as chocolate treats are concerned and the combination with plums really works! 🙂 x
jacqui says
Ive made plum jam this year but this looks delicious too I shall pin for future reference.
joskitchenlarder says
Thank you Jacqui! 🙂