|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 0g||1%|
|Total Sugars 5g|
|Vitamin C 1mg||7%|
|*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.|
This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter.
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.
This recipe easily can be increased.
1 pound Italian or damson plums washed, halved, and pitted
1/2 cup sugar
Gather the ingredients.
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-inch 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.