Homemade Plumella: The healthy alternative to chocolate spreads
Applause for the person who came up with the idea of making a plum cream à la Nutella. Plumella, as we now call this specialty, is increasingly shining on pantry shelves. Don’t ask whether it’s worth making Śliwella; ask how many jars to prepare because supplies can dwindle quickly.
25 July 2024 19:26
Plumella, or plum Nutella, brings a smile to the faces of those with a sweet tooth and fans of store-bought chocolate spreads. Despite being based on plums, it tastes so good and so dessert-like that it’s impossible not to appreciate the skill and creativity of the person who invented this recipe. Now, I’m sharing it with everyone. All my aunts love Plumella because they can use it to layer elaborate, multi-layered cakes.
Homemade plum Nutella. A healthier version of the beloved spread
Plum cream with cocoa added, known as the popular Plumella, is becoming an increasingly popular homemade preserve. It’s no wonder. Instead of reaching for pricey store-bought chocolate creams, it’s better to prepare a delicious, less caloric, and less sugar-filled homemade cream based on beloved plums.
Plumella will work well as a spread for bread, you can layer it in cakes, fill crepes with it, decorate shortbread cookies, or eat it straight out of the jar. Wherever it appears, it makes a splash. If you don’t want to add sugar, opt for a sweetener you usually use (it could be stevia, xylitol). Sugar isn’t necessary because it’s still worth pasteurising Plumella.
Plumella, or plum preserve with cocoa. Recipe
Ingredients:
- 3 kg of Italian plums,
- 200 g sugar,
- 4 tablespoons of cocoa,
- 100 g dark chocolate with a high cocoa content,
- optional cinnamon and vanilla bean.
Preparation:
- Wash the plums, remove the stones, and cut them into smaller pieces.
- Next, transfer the fruit to a non-stick pot or pan.
- Cover the plums with sugar or another sweetener and cook on low heat, covered, for 3-4 hours. Remember to stir the fruit occasionally to prevent burning.
- After this time, blend the plums along with the juice they have released. The mixture will be quite runny.
- Add cocoa and chocolate to the plum mixture, as well as optionally cinnamon and the seeds from a vanilla bean (you can also add the whole bean, but remember to remove it later) for flavour.
- Mix thoroughly and bring the entire mixture to a boil again. Cook the preserve for about 30 minutes, covered, on low heat until it becomes thick. Remember to stir it occasionally to prevent burning.
- Transfer the hot Plumella to sterilised jars and screw the lids on very tightly.
- Place the jars in a pot lined with a cloth and pasteurise in hot water for 25 minutes.
- After this time, tighten the jars and set them upside down to cool for at least 24 hours.
