Polish Plum Butter (Powidla Sliwkowe)

By
Barbara Rolek
Barbara Rolek
Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer.
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Updated on 05/18/21
Polish plum butter
Dogeared / Flickr / CC By 2.0
Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 32 servings
Nutrition Facts (per serving)
19 Calories
0g Fat
5g Carbs
0g Protein
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Nutrition Facts
Servings: 32
Amount per serving
Calories 19
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 5g 2%
Dietary Fiber 0g 1%
Total Sugars 5g
Protein 0g
Vitamin C 1mg 7%
Calcium 1mg 0%
Iron 0mg 0%
Potassium 22mg 0%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.

Ingredients

  • 1 pound Italian or damson plums washed, halved, and pitted

  • 1/2 cup sugar

Steps to Make It

  1. Gather the ingredients.

  2. 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.

  3. 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.

  4. Place hot powidla into hot sterilized jars, leaving 1/4-inch headspace. Cover with hot sterilized lids and rings.

  5. Process in a water bath for 10 minutes.

  6. Remove to counter and allow to cool before storing in a cool, dry, dark place.

Tip

  • 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.

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