Jam and chocolate are, at first glance, completely different products, with different textures, tastes and not very compatible with each other. But no! Having tried chocolate jam for the first time, you will want more and more and again and again to try different options. It is very difficult to stop at such a tasting, especially if you are an avid chocolate lover.
This jam can be made from cherries or cherries (the classic flavor combination is chocolate-covered cherries), from peaches, apricots or nectarines, apples, strawberries, mangoes - it’s just a question of ingredients and imagination.
The intensity of the taste of the base fruit in the finished product depends on the intensity of its native taste: that is, if you want chocolate to dominate, choose fruits and berries with a more neutral taste and aroma (for example, apples), and if on the contrary, feel free to take cherries, black currants or tropical fruits.
You can also add zest with the help of flavorings: not only the usual vanilla, but also play with the flavors of cinnamon, nutmeg and alcoholic ingredients (liqueurs, cognac, rum).
We bring to your attention several recipes for chocolate jam with photos: from apricots, apples, plums and cherries.
Recipe for chocolate jam with apricots
The most affordable for the reader, given the yield, will be chocolate apricot jam. The composition includes additional butter, which will increase the thickness of the jam, and this mass can be used for spreading cakes and preparing various pastries. The guests will be surprised!
- 3 kg apricot;
- 1.5 kg sugar;
- 250 g butter;
- 100 g.
As a preliminary preparation, apricots must be washed and pitted. Grind the apricots with a meat grinder or blender until a fruit mass is formed and cook on low flame for up to half an hour.
After this time, place sugar and cocoa in a container with apricot puree and, after stirring, cook for another 10-15 minutes, remembering to stir all the time.
Then add the butter, wait until it melts completely, stir again and place the finished product in containers for further cooling and storage.
Classic chocolate-cherry jam
The classic combination of chocolate and cherries in the form of chocolate cherry jam will also be excellent. Its texture is a bit like a sauce and goes very harmoniously with various desserts, pancakes and toasts. Preparation will take no more than half an hour, and even the most sophisticated gourmets will like the taste.
- 500 g cherries;
- 150 g sugar;
- 100 g;
- 100 g water;
- 1 tbsp. l. lemon juice.
Mix all ingredients, excluding chocolate, and cook for up to half an hour over low heat. Then turn off the stove and add the chocolate pieces. Stir to completely dissolve it and, after waiting for the mass to cool, place it in the cold overnight to acquire a pleasant thickness.
Plum-chocolate jam recipe
Chocolate plum jam takes longer to prepare; you will have to tinker for about two hours. It is very beneficial to smear cookies or morning toast with such a sweet mixture, its aroma is simply divine, you immediately want to enjoy life. Plum-chocolate jam is thick due to the butter in the composition and is suitable as a filling for baked goods or spreads for cakes. From the specified number of components you will get 3 liters of the finished product.
- 3.5 kg sugar;
- 3 kg of ripe Hungarian plums;
- 250 g butter;
- 50 g cocoa.
Peel the pre-washed and already dry plum fruits and turn them into puree using a meat grinder or blender. Pour sugar into the puree and, stirring, boil for about half an hour.
Then add cocoa, cook for 10 minutes, butter and another 10 minutes. Transfer the finished thick and slightly viscous product into pre-sterilized containers and seal for further storage.
Creamy chocolate plum jam with cocoa
A faster option for preparing such an original delicacy has a richer taste due to the presence of vanillin and walnuts in the composition. This chocolate jam is made from plums with cocoa, just like the previous one, but it is not as sweet, more chocolatey, and this chocolate jam has a creamy, delicate flavor. The most delicious option of all, slightly reminiscent of chocolate spread, only with the taste of plums.
- 2 kg pitted plums;
- 750 g sugar;
- 250 g walnuts;
- 200 g butter;
- 5 tbsp. l. cocoa;
- 1 chip vanillin.
The specified number of components will yield more than 2 kg of finished product.
Using a blender or meat grinder, grind separately the pre-washed pitted plums and separately the peeled and fried nuts. Boil the plum puree for 1 hour at minimum temperature.
Then add the cocoa and sugar mixture, continue cooking for another 10 minutes, then butter, cook for 10 minutes, nut mixture, another 10 minutes, vanillin and again for 10 minutes.
Immediately distribute the hot jam into sterile storage containers and cover with a lid.
Recipe for chocolate plum jam for the winter
Like any other jam, you can prepare chocolate jam for the winter, because its storage and closing features are familiar, without unnecessary complications. Due to the availability of plums and their rich aroma, it is recommended to stock up on chocolate plum jam for the winter - on frosty evenings it will set the mood for a quiet mood and bring peace and tranquility to the soul.
The taste of the jam will resemble everyone’s favorite prunes in chocolate; to highlight and complement such a rich taste, you can also experiment with oranges and zest. It is also highly recommended to try baking buns with this jam, just like with other fruit jams.
- 6 kg plums;
- 3 kg sugar;
- 500 g butter;
- 200 g cocoa.
Puree puree pitted plums and, stirring constantly, cook for 35-45 minutes on the smallest flame.
Add sugar and cocoa to the boiling puree, stir and cook for another 10 minutes. Add soft butter, stir and transfer the jam to a sterilized container. Roll up the lids.
Chocolate apple jam recipe
And finally, a recipe for chocolate jam with the most pronounced chocolate aroma, because it is made from apples. Those who have an apple orchard are always thinking about what else they can come up with from apples, and chocolate jam is a very original solution.
- 2.5 kg peeled apples;
- 2.5 kg granulated sugar;
- 250 g butter;
- 100 g cocoa.
Simmer the washed apples for about half an hour and puree in a blender until smooth. Add the bulk ingredients and boil for about another hour. Add the butter, simmer for another half hour, stir and let the paste cool completely. Store in a sterile container.
Bon appetit!
Especially on cold winter evenings with a cup of hot tea? Of course, on the shelves of the supermarket, you can buy everything your heart desires, but why overpay. If any jam can be made at home. It's not difficult at all. By spending a little of your precious time, you can get an amazing delicacy that not only children, but also adults will be delighted with. Delicate apricot jam with a chocolate flavor and fruity aroma is perfect for breakfast and more. The recipe is universal. Apricot jam with cocoa and butter can be served with pancakes, pancakes, sweet casseroles and porridges, or with a slice of fresh bun.
- apricot 1 kg,
- sugar 700 g,
- cocoa powder 1 tbsp,
- butter 70 g.
To make delicious jam, we need ripe or overripe fruits. You can use both cultivated and wild apricots. Rinse all fruits well. Cut into two halves, remove the pit. 
Take a cooking pot. It is better to use an enamel or stainless steel pan. Aluminum pans are not suitable for making jam. Place the apricot slices in a saucepan, sprinkling each layer with granulated sugar. Leave the saucepan at room temperature for a couple of hours to allow the fruit to release its juice. Then place on low heat and bring to a boil. Stir occasionally with a wooden spatula until the sugar is completely dissolved. 
Add butter and cocoa powder to the boiled mixture. Stir until there are no lumps of cocoa. Send to low heat. Bring to a boil. Cook from the moment of boiling for 1.5-2 hours until desired thickness. 
Prepare jars and lids. Before packaging the jam, they need to be sterilized in a way convenient for you. Afterwards, dry it so that there is no moisture inside the jar. Pour hot jam into jars. Seal with lids
Turn upside down. No need to wrap it up. Let cool to room temperature. Store in a place convenient for you. Good luck with your preparations and delicious jam! 
with respect Svetlaya.
It turns out no less tasty
Recipe for chocolate jam from apricots with kernels and butter with step-by-step preparation.
- Type of dish: Canning
- Recipe difficulty: Very simple recipe
- National cuisine: home kitchen
- Features: Recipe for a lacto vegetarian diet
- Preparation time: 12 minutes
- Cooking time: over 2 hours
- Number of servings: 16 servings
- Calorie Amount: 229 kilocalories
A simple step-by-step recipe for homemade chocolate apricot jam with kernels and butter. It can be easily prepared at home in over 2 hours. The dish contains only 229 kilocalories.Ingredients for 16 servings
- Apricot 2 kg.
- Granulated sugar 1.5 kg.
- Cocoa powder 5 tbsp. spoon
- Butter 200 g.
- Vanilla sugar 10 g.
Step by step recipe
- Chocolate jam made from apricots with kernels and butter is a real treat, with a light stone aroma and the taste of natural marmalade in chocolate. To prepare such an unusual jam, you need to take two kilograms of apricots with seeds, one and a half kilograms of granulated sugar, a pack of butter, five tablespoons of cocoa powder and one bag of vanilla sugar.
- We select apricots for jam that are whole, sweet, without damage, and wash them well.
- Cut the apricots into halves and remove the pits.
- Place the prepared apricot halves in a bowl for making jam and sprinkle them with granulated sugar. Add two to three tablespoons of sugar to prepare the chocolate mass. Cover the bowl with apricots in sugar with a towel and leave for eight to ten hours so that the apricots release their juice.
- Mix cocoa powder with two tablespoons of sugar.
- We extract the kernels from the apricot seeds and clean them. Fresh apricot kernels are easily peeled.
- When the apricots release their juice and the sugar has melted, place the bowl on the stove and begin to heat it over high heat.
- While the apricots are heating, add a few spoons from under the apricots to the mixture of cocoa powder and sugar.
- Mix the chocolate mass thoroughly so that there are no lumps of cocoa left, add vanilla sugar and set aside.
- We return to the apricots, bring them to a boil and skim off the foam, then leave the jam until it cools completely.
- When the jam has cooled completely, return it to the stove and bring to a boil again.
- When the jam starts to boil, add the peeled apricot kernels to it.
- Cook apricot jam with kernels, stirring, over low heat for ten minutes.
- Meanwhile, add butter to the chocolate mass, kneaded in advance, and heat it until the butter dissolves.
- Pour the resulting chocolate into boiling apricot jam with kernels and mix well.
- Cook the chocolate apricot jam over low heat for half an hour, stirring occasionally.
- After half an hour, pour the finished hot chocolate jam from apricots with kernels and butter into sterile jars and immediately seal with sterile metal lids.
- From the specified amount of ingredients I got five 480 ml jars.
- When the jam rolled in jars has cooled completely, put the jars in the pantry and store at room temperature until used.
Oh, what a wonderful recipe I have in store for you! You can't even imagine! Apricot jam, but... with chocolate flavor. The result is a magical apricot jam with cocoa - moderately sweet, with a slight bitterness (as chocolate should be), but also with apricot notes. The jam comes out quite thick, although I would not say that it needs to be boiled for a long time; apparently, it is cocoa that gives this effect.
Ingredients:
- 1 kg of apricots;
- 800 g sugar;
- 3 tablespoons of cocoa (slightly heaped).
The weight of apricots after pitting is indicated.
How to make apricot jam with cocoa:
We sort through the apricots. For jam, we select only ripe fruits with soft, juicy pulp. Unripe apricots are not suitable for jam. Wash the selected apricots thoroughly. Tear it into 2 halves with your hands and remove the seeds.
It is best to cook jam in a wide pan with a thick bottom. In front of the apricots, pour a little water into the pan (about 3-4 tablespoons for every kilogram of apricot), and then put the fruit in and put it on the fire. We need the apricots to boil – to become soft and mushy. It is better to cover the pan with a lid - this will make the process go faster. After the contents of the pan boil, stir the apricots and cook them over low heat, stirring occasionally. Within 10-15 minutes the desired result will be achieved.
Then cool the apricots a little and pass through a colander with small holes (you can use a sieve). The result is apricot puree - very appetizing, but sour in taste.
Pour the apricot puree into a saucepan, add sugar and put on the fire, bring to a boil. Cook over low heat, stirring occasionally, for 20 minutes.
Pour a little, 200 grams, of apricot mass into a small bowl, add cocoa.
Mix the jam and cocoa thoroughly so that there are no lumps.
Add cocoa to the apricot jam, immediately mix thoroughly until a uniform chocolate color is obtained.
Cook over low heat for another 5-10 minutes until the jam reaches the desired thickness.
After sterilization (while they are still hot), we fill the jars with hot jam.
And immediately close the lids - roll them up or screw them down. As with other jams, we turn the jars upside down and wait until it cools completely. After this, we can begin to be proud of ourselves - we have created an incredibly tasty apricot jam with cocoa, and in winter we will be able to pamper our family with such a wonderful dessert. You can store such jars in your apartment, but away from sunlight.
Chocolate variations on the theme of winter preparations
5 (100%) 1 vote[s]Avid lovers of sweets of all ages will not refuse a wonderful dessert - chocolate spread with a fruity flavor. Easy to make and made from available ingredients, jam or jam with cocoa and chocolate is perfect for school breakfasts. See recipes below.
Jam with chocolate and plum (with cocoa)
Ingredients for preparing 2.3 liters of excellent “Plum in Chocolate” jam:
- 2 kilograms of peeled plums of small varieties;
- 750 grams of granulated sugar;
- 200 grams of medium fat butter;
- one glass of cocoa powder;
- one glass of any available nuts;
- a bag of vanilla sugar or a pinch of vanillin.
Technology for making plum jam with cocoa:
- Wash the berries thoroughly and remove the seeds.
- Measure the required weight of peeled plums and grind them in a meat grinder.
- Boil the berry mixture over low heat for an hour.
- Mix sugar and cocoa thoroughly, pour in a thin stream into the plum jam, stirring constantly for a more complete distribution of cocoa.
- Divide the semi-soft butter into small pieces.
- Ten minutes after adding the cocoa, stir the butter into the chocolate-berry mixture, adding each piece after the previous one has completely dissolved.
- Grind peeled, lightly toasted nuts of any available type in a meat grinder.
- Add the minced nuts a quarter of an hour after the oil and mix thoroughly.
- After another ten minutes, add vanillin to the chocolate paste.
- for bottling the finished product.
- After the next ten minutes after boiling, pour the plum and cocoa jam into jars and roll up.
Jam with chocolate and cherries
This preparation is suitable for any homemade baked goods, yogurt or ice cream. The combination of chocolate and cherries is familiar to the older generation from the famous “Cherry in Chocolate” candies. In Soviet times, the delicacy was in great short supply, was obtained exclusively through great connections and was considered a good option for a bribe to the right official or the best thank you to a doctor from a recovered patient.
Preparing such “Cherry in Chocolate” is a troublesome task, but very rewarding. In addition, having managed to hide an extra jar of such delights from the family, every housewife will subsequently have the option of an unusual and original gift for someone’s birthday.
