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Wednesday, August 28, 2013

Cocoa plum jam

This is a variation on my basic plum jam - I couldn't get the idea of including cocoa out of my head. While I do love plain plum jam I still have some in my storecupboard so it seemed OK to make a variation this time. I got the plums from L, who harvested them with LUrC (along with peaches, pears and crabapples - her kitchen was overflowing with fruit when I went over to help prep it).

(makes ~5 small-medium jars)

3 lb plums, halved and stones removed
1 tbsp lemon juice (optional)
150-400 ml water
3 lb sugar
5 tbsp Dutch process cocoa powder
1 tsp vanilla essence
1/4 tsp almond essence*

Prepare the plums (I had just over 3 lb, unprepared weight; I prepared them and froze them for a couple of weeks until I had time to jam them - this works well for high-pectin fruit like plums). Put the plums in a large pan along with 150 ml water and lemon juice (I added the lemon juice because I wasn't sure if freezing might have affected the pectin in the plums. Turned out the set was just fine and I don't think I would have needed it). Bring to the boil and simmer, uncovered, until the fruit is tender and much reduced.

Mix the cocoa with the sugar. Add to the hot fruit, along with the vanilla and almond essences. Bring to a hard boil and boil until setting point is reached. Let cool for 10-15 min, then carefully transfer to sterilised jars and put lids on immediately. Wash and label the jars once they are completely cool and sealed.

*this is as a substitute for the flavour imparted by plum kernels


The jam set perfectly (fairly firm). I think it has a good balance of plum and cocoa flavours, but I need to try more later to be sure.

Edit: it's good, I like it a lot. I ate some last night with a pot of coconut yoghurt I'd been hoarding. I miss yoghurt sometimes. A says it reminds him of Asian hawthorn candy. Only negative is that the cocoa powder makes for a matt texture and you lose the jewel-like quality that jam normally has, but that is entirely aesthetic.
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