Wednesday, November 20, 2013


1 ½ kilogram pitted plums
100 ml fresh orange juice
2 tablespoons orange zest
300 grams sugar
100 grams dark chocolate

Wash the plums and remove the pits, then weigh them to get 1 ½ kilogram. Chop up the plums, put them into a heavy-based pot, add the orange zest and orange juice and bring it to a boil (on medium heat). Simmer for 20 minutes, stirring often (they tend to stick to the pan). After 20 minutes, add the sugar and stir until dissolved, raise the heat slightly, bring to a boil and simmer for another 20-25 minutes, stirring quite often. After the jam has thickened up significantly, remove from heat and add the chopped up chocolate, stir well and let the jam sit at room temperature for about 10 minutes. Pour the jam into prepared jars (I got one 750 gram jar) and let them cool down to room temperature, then store in a cool and dark place.