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An Austrian Recipe for Plum Jam

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Powidl - Plum Jam - Pflaumenmuss

Powidl - Plum Jam - Pflaumenmuss

J.McGavin

Powidl is a simple recipe for plum butter that takes time and someone to stir it often so that it doesn't burn. Italian plums, Damsons or Zwetschgen can all be used for this jam, which is used in many recipes as a filling. There is no added sugar in this recipe, just concentrated plums.

Makes 3 1/2 cups of plum jam.

Prep Time: 30 minutes

Cook Time: 3 hours

Total Time: 3 hours, 30 minutes

Ingredients:

  • 3-4 lb. ripe, Italian plums
  • 10 cloves
  • 1 cinnamon stick

Preparation:

Wash the plums and cut them into small pieces (1/2 inch or so), removing the stone as you do it. Place them in a heavy pan and pour a little water in the bottom, no more that a half a cup.

Bring the plums to a boil, stirring often so that they don't burn on the bottom. Add the cinnamon stick and the cloves.

Boil gently for 3 or more hours, stirring often.

Place the cooked plums in a ricer or sieve and stir to remove the skins and spices. Bring the jam/butter back to a boil until it has reduced as far as you want it and is very thick. Ladle the butter into clean, boiled, preserving jars or into freezer bags. Freeze or can, as you wish.

To can:

Put screw caps on jars and screw down until just tight. Place the jars into a pot of boiling water, make sure they are covered with two inches of water. Boil for 5-20 minutes, depending on your elevation.

  • 0-1000 feet - 5 minutes
  • 1001 - 3000 feet - 10 minutes
  • 3001 - 6000 feet - 15 minutes
  • 6001 - 8000 feet - 20 minutes

Note: You may choose to freeze jam in freezer jars or freezer bags instead of canning them. I recommend using 1 cup per bag.

Remove jars from boiling water using tongs and invert onto towels. When they have cooled a little you can turn them back over. The lid should be depressed and not give way when pressed (showing that it has a vacuum seal).

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