Oh, how I love this chocolate jam! You will get it out of the fridge in the morning, spread it on toast and – taste! Yes, and it is not difficult to cook. And those who eat the gardens, in a particularly fruitful apple year, do not cook such tasty food just blasphemy.
I just today made this chocolate-apple jam for future use. And especially for the readers of Alimero, I photographed everything and now I will tell you how it is prepared.
The difficulty of cooking: simple.
Time for preparing: 60 minutes to prepare, three sets of 15-20 minutes, plus the time to cool.
We take apples, we wash them well under running water. I washed it right in the colander, since I have little garden apples.
Then cut the apples into small pieces. And we throw out the core with the seeds. But if there is a desire that there is no waste, apple compote can be cooked from the cores. But personally, I did not want to bother with it.
The smaller the apples are cut, the faster they will cook. Put the apples in a saucepan or enamelled basin. When you make jam in a basin, excess moisture evaporates faster, which reduces cooking time. But if you do not have a pelvis, then it is quite possible to use a saucepan, just make sure that it is not aluminum, otherwise everything will be oxidized. Steel or enamel ware will work very well.
Cover apples with sugar. Mix them with a spoon. Give stand in this form for an hour. Apples for this time should provide juice.
Then pour in some water, about 120-150 milliliters. And turn on the stove. Bring to a boil and cook for 15-20 minutes. Then turn off the stove and wait until the jam has cooled down a bit.
When the jam has cooled, repeat the same and cook it for another 15-20 minutes, then turn off the hotplate and let it cool again.
Making the third cooking approach. At this time should get a thick mass. If not, then you need to cook apples a little longer.
At the end of cooking add powdered cocoa powder to apples. In the amount of two or three tablespoons. Here you can focus on your taste. Cocoa must be mixed well with apples until they are uniformly brownish in color.
We give the total mass to boil again and you can turn off our jam.
While jam is cooling, prepare the jars. Well wash them with soda. And scald several times with boiling water. This should be done carefully so that banks do not burst.
When the jam has cooled, with a spoon, place it in jars.
That’s all, bon appetit!