Quick Plum-Chocolate Jam (Džem od šljiva sa čokoladom)

This is a super easy and tasty jam, made for special occasions. I am not a jam person, I would always rather choose Nutella over jam to fill my crepes, but this is something even better - fruit and chocolate together.


On this blog I already have recipes with plum and chocolate: Prune-Chocolate Balls and Plum-Chocolate Tart, so now you know I am a huge fan of that combo.

Since my kids for some reason do not like dark jams, only bright ones (apricot and orange), it didn't make sense to make more than one jar. Plus, this jam is very rich in taste, so you use it in very small quantities. And, I don't like using pectin or anything artificial to keep my jam fresh for months. One jar at a time.


I've never thought about baking jam, as my mom always cooked it in large pans, but it is possible. Dutch oven is a perfect choice for that. This is a revolution method, very easy and fast, and going forward I will make all my jams this way. Look at that jam texture on the pictures, this is really great way of making it.


Plum-chocolate jam is great for crepes, but you can use it for many other things, as you do with regular jam. Recipe for crepes find here.


You can experiment with proportion of ingredients, based on you taste, but these are all good for my palate!

You need for 1 jar (375ml):

1.3lb Italian or any other plum, very ripe and sweet
1/2 - 1 cup (100-200g) sugar (depending how sweet the plum is)
100g dark chocolate (60% Cocoa)
2 tablespoons dark rum or vanilla extract

Dutch oven with lid


Steps:

Wash and dry plums. Remove pits and cut them into small chunks.

Preheat the oven to 450F (230C).

Place plums into Dutch oven. Add sugar over it. Bake it for 20 minutes on 450F, and then decrease the temperature to 355F (180C), and bake for additional 20-30 minutes until you get nice consistency of jam with some chunks of plum. Remove it from the oven. At the and add chocolate and  rum, stir it and cover with lid. After 10-15 minutes put jam into sterilized glass jar, very carefully, little by little to avoid breaking the glass as jam is still hot. Put the lid on. When it is completely cooled down remove to a fridge. Consume within 3 weeks.