Homemade plum Nutella gaining popularity as healthier alternative

Applause goes to the person who came up with the idea of making 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 Plumella; ask how many jars to prepare because supplies can dwindle quickly.

Plumlla, or plum Nutella, brings a smile to the faces of sweet tooths 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.

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, preparing a delicious, lower-calorie, and less sugar-filled homemade cream based on beloved plums is better.

Plumella works well as a spread for bread, a layer in cakes, a filling for crepes, a decoration for shortbread cookies, or even enjoyed 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 or xylitol). Sugar isn’t necessary, but it’s still worth pasteurizing Plumella.

Ingredients:

• 6.6 lbs of Italian plums
• 7 oz sugar
• 4 tablespoons of cocoa
• 3.5 oz dark chocolate with a high cocoa content
• Optional: cinnamon and vanilla bean

Preparation:

1. Wash the plums, remove the pits, and cut them into smaller pieces.
2. Transfer the fruit to a non-stick pot or pan.
3. 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.
4. After this time, blend the plums along with the juice they have released. The mixture will be quite runny.
5. 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) to taste.
6. 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.
7. Transfer the hot Plumella to sterilized jars and screw the lids on very tightly.
8. Place the jars in a pot lined with a cloth and pasteurize in hot water for 25 minutes.
9. After this time, tighten the jars and set them upside down to cool for at least 24 hours.