Powidła śliwkowe
Powidła śliwkowe: thick, dark Polish plum butter slowly cooked without added sugar
In the villages around Szydłów in the Świętokrzyskie hills, late-season Hungarian plums were once stirred in copper cauldrons over a fire for a day or more, until they became powidła, so thick a spoon stands up in it. The sugar in very ripe plums caramelises, turning the purée nearly black, glossy and intensely fruity with a slight bitterness. It fills pączki, drożdżówki and pierogi, and is spread on bread with butter. Traditional cooks spread the cooking over three days, letting the pot cool between sessions; an oven gets you there in an afternoon. The usual slip is cooking on the hob on high heat, which burns the bottom long before the plums thicken. Chef's tip: use the latest, ripest, wrinkly-skinned plums you can find; they need no sugar at all.
- Total time
- 240 min
- Difficulty
- easy
- Serves
- 24
Ingredients
- 6 ⅝ lb very ripe dark plums (Hungarian type)stoned
- 1 cinnamon stick (optional)
- 2 cloves (optional)
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What you'll need
Spices & pantry
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Method
0/4 doneStep 1: Put 6 ⅝ lb very ripe dark plums (Hungarian type) in a large, heavy ovenproof pot, add 1 cinnamon stick and 2 cloves if using, and cook over a low heat, covered, for 20 minutes, stirring, until the plums collapse and release their juice.
20 minStep 2: Heat the oven to 300°F (275°F fan). Blend the plums with a stick blender until smooth, or leave some texture if you prefer, removing the spices first.
5 minStep 3: Move the pot, uncovered, to the oven and bake for 3–3½ hours, stirring every 30 minutes and scraping the sides, until the purée is very dark and so thick that a spoon dragged across the bottom leaves a clean path that stays open.
195 minStep 4: Spoon the hot plum butter into hot, clean jars, close and turn upside down to cool. Keep in a cool dark place for up to 6 months, or in the fridge once opened.
10 min
Nutrition per serving
- Calories
- 45 kcal
- Protein
- 1 g
- Carbs
- 10 g
- Fat
- 0 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does powidła śliwkowe take?
- About 240 minutes in total: 30 minutes to prepare and 210 minutes to cook.
- How many people does it serve?
- 24 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
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