Homemade plum jam with chocolate

Procedure

Wash the plums and remove the stones. Cut the cleaned plums into small pieces and place them in a saucepan to cook.  

If the plums stick a little at first, add about one shot glass of water. Do not add too much water, as this will make the plum jam too runny.

Once the plums are soft, blend them. Add the sugar and allow it to dissolve completely in the plum purée. 

Stir the finely chopped chocolate and cocoa into the purée. Stir the mixture for a while so that the heat brings everything together.  

Fill the jars with the hot plum jam whilst it is still very hot, using jars that have been cleaned and sterilised beforehand. If the jars or the rim of the lid become soiled whilst filling, wipe them clean immediately. Before sealing, give the preserving jars a thorough clean and tighten the lids firmly.  

Turn them upside down and leave them like this until they have cooled completely. The lid should seal perfectly, and the plum jam should not go off.  

However, if you want to be 100% sure that the plum jam is stored completely safely, boil it for 15 minutes and then leave it to cool. 

Store in a cool, dark place. Once opened, keep in the fridge.