|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 9g||3%|
|Dietary Fiber 1g||5%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.
- 3 to 4 lbs. ripe, Italian plums
- 10 cloves
- 1 cinnamon stick
Gather the ingredients.
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 than 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.
- You may choose to freeze jam in freezer jars or freezer bags instead of canning them. Using 1 cup per bag is recommended.
- 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).
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 to 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