Polish Plum Butter (Powidla Sliwkowe)

Polish plum butter
Dogeared / Flickr / CC By 2.0
Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 32 servings

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 plums (Italian or damson, washed, halved, and pitted)
  • 1/2 to 1 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.


  • 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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