Of all the powidlas, plum powidla is the best known and best loved. It is used as a spread on bread, rolls, sour-milk pancakes - racuszki - but also in sauces, pastries and sometimes in the national dish of Poland - Hunter's Stew or bigos. It is even sometimes turned into soup -- powidlanka.
This recipe easily can be increased.
Makes 1 pint of Polish Plum Butter or Powidla Sliwkowke
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
- 1 pound ripe Italian or damson plums, washed, halved and pitted
- 1/2 to 1 cup sugar
- Place plums in a small saucepan. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon.
- Add sugar to taste and continue to cook and stir until butter is thick enough so when a spoonful is turned upside down it doesn't immediately drop back into the pan.
- Place hot powidla into hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.
- If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.