1. Plum wash, cut into halves, remove seeds. Put plums in a bowl multivarki, add a little water to cover the bottom.

2. To cook the plums on the mode of porridge, stirring occasionally to prevent them from burning, until polurazobrannom state (it took me about 20 minutes).

3. Plum to shift into another container, punch a blender until smooth and RUB through a sieve. Return the plum puree in the bowl multivarki, select the bake mode, add the sugar and cook until the sugar is dissolved, stirring occasionally.

4. From lemons to remove the zest, squeeze juice. Add the zest and juice into jam and stir.

5. Mix pectin with sugar and stir well so that the pectin is evenly distributed in the Sahara and with the introduction of jam is not turned into a gelatinous lump. In the boiling jam, add pectin and sugar thoroughly and stir briefly. Cook for another two or three minutes (not more) until thick, then pull the bowl from the slow cooker and cool the jam. Slightly warm the jam to put in sterilized jars. Banks I just mine in the dishwasher and pour over boiling water. Put in the refrigerator overnight. During the night the jam will get really thick, nice texture. Personally, I once tried jam pectin will not want to return to an ordinary jam.

6. The dessert is prepared at the stage of preparation of jam. For dessert, washed prunes, nuts grind in a blender into a coarse puree. If prunes too dry, pre-soak it in warm water for 30 minutes. Add the puree to the cocoa and mix well. The bottom and sides of the small shape (I got 15 of 15) vystelit with cling film. Put chernoslivovymi puree and thoroughly compacted and leveled. Sprinkle a little warm jam, flatten, close the top film and put in the freezer for a couple of hours.