KRAKUS JAM PLUM BUTTER POVIDEL 2 pack x 9.88 oz (280g) Powidlo Sliwkowe. Love, Anna. Add a tablespoon of flour to each of 4 gallon sized food storage bags and shake to dust the inside. Plum Butter Rate this recipe Your rating Rate this a 1: Couldn't eat it Rate this a 2: Didn't like it Rate this a 3: It was OK Rate this a 4: Liked it Rate this a 5: Loved it What did you think about this recipe? Homemade plum butter is simple to make using just plums, sugar, and a little water; spread on warm bread, toast, or scones. M Recipe by: Magster I made it! Here, I share memories of growing up in Poland in the 80s and 90s, and Polish food and customs patiently kept alive at my Polish-American home. When ready, boil a large pot of water Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Loved your receipes that you share!! Cut in half lengthwise and remove pits. Designed & Developed by PixelBoom. No votes so far! The finished product should become a thick and lumpy in texture and taste sweet, tangy with a slight tinge of roasted plum. Spread 1 piece of dough per pan, into an even layer. They are small, football shaped, with yellowish flesh, and shiny purple skin. We are sorry that this post was not useful for you! Add the room-temperature butter, milk, and eggs. In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. The plums cooked for a while, and since they’re so sweet, the sugar in them would almost caramelize in the pot, creating an unusual and very distinctive taste of a roasted plum. Plums - choose plums that are soft and ripe. Sterilize jars and lids in boiling water for at least 5 minutes. Pipe or spoon half the meringue on top, staying 1/3 inch away from the borders of the cake pan (the meringue will expand while baking). They are very sweet, therefore perfect for this plum butter recipe. Powidła ze śliwek [pron. Only two ingredients are required, plums and sugar: the trick is to cook the plums Post was not sent - check your email addresses! Wash plums, remove pits and cut into smaller pieces. Line a 13 x 9 inch baking dish with parchment paper. I used my German honey in this plum butter and pretty fantastic. Yes, I rememberer making this back in Poland. Take one part of white dough and pinching small pieces of dough off (about a quarter size) cover the bottom completely. Keep an eye on it, and stir frequently to keep it from sticking and burning to the bottom of the pan. Sorry, your blog cannot share posts by email. Place plums in a large, deep pan. This creates a great taste of roasted plums). When ripe, they are deliciously sweet. Your email address will not be published. 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. Its thick and sweet and sour, perfect on bread or as a topping on cakes and filling for naleśniki. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. They are small, football shaped, with yellowish flesh, and shiny purple skin. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. Pour into the baking pan and spread over the cooled base. Beat together butter and sugar with an electric mixer until pale and fluffy. It goes well with piernik. 1 pound plums (Italian or damson, washed, halved, and pitted). If not consuming immediately, place in jars while hot. It is even sometimes turned into soup.This recipe easily can be increased. Place hot powidla into hot sterilized jars, leaving 1/4-inch headspace. And set aside for a minute while we prepare the butter topping. Place the sliced plums in a medium to large pot, and heat over medium/low heat for 30 minutes, stirring occasionally. Product of Poland. I love this stuff. Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. Cover with hot sterilized lids and rings. Let me know how it turned out for you! I am not ashamed to admit that I ate a lot of this jar with a spoon. Line a 11 x 15 x 2 inch pan* (28 cm x 38 cm x 5 cm) with parchment paper or aluminum foil and lightly grease. Using a food processor, puree batches of … Remove from heat and blend to make a more smooth butter. Powidla Wegierkowe - Plum Butter-Povidel Runoland JAMS & PRESERVES A thick fruit spread widely used in Polish cuisine not only for spreading on bread but also to … Add the sugar and continue heating for another 30 minutes. They are round, with dark redish purple skin and meaty dark flesh. With added UV protection, this top coat helps prevent nail polish from chipping and fading for radiant colour that Get it free when you sign up for our newsletter! Return to the oven for 20 minutes. So good. Heat over very low heat and simmer for 2 hours, stirring occasionally. 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. Again, Grandma had to get creative with preserving all that fruit, because “nie może się zmarnować” (can’t go to waste), so she’d make us plum pierogi, plum drożdżowiec (yeast dough sweet bread), plum dumplings and jars and jars of plum butter. And fluffy large Dutch oven, add the sugar and continue heating for another 30 minutes to... 4 minutes or until all of the ingredients combine into an even layer large bowl, combine the,. 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