Powidła Śliwkowe — Polish Plum Butter
Traditional Polish plum butter made by slowly reducing ripe prune plums without added pectin.
Ingredients
Polish Plum Butter
- 15 ripe prune plums washed, halved, and pitted
- sugar optional, only if the plums are not sufficiently sweet
- ground cinnamon optional, to taste
Equipment
- Heat-safe jars clean, with lids
Directions
Traditional Method
- Wash, halve, and pit the plums. Place them in a heavy-bottomed saucepan.
- Cook uncovered over low heat, stirring regularly, until the fruit collapses and reduces to a very thick, dark plum butter, about 90 minutes or longer depending on moisture.
- Taste near the end and add a small amount of sugar only if needed; add cinnamon if desired. Continue cooking until fully dissolved and thick.
- Transfer the hot plum butter to clean heat-safe jars and cool.
- Because this traditional source does not provide a validated filled-jar processing schedule, refrigerate promptly or freeze with suitable expansion headspace. Do not store this version at room temperature.
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Recipe Notes
Safety status: traditional/incomplete for shelf-stable canning. Long reduction and hot filling alone are not a substitute for a research-tested canning process. Refrigerate or freeze. For shelf-stable plum spread, use a tested NCHFP plum-jam or fruit-butter formula and follow its specified jar size, headspace, boiling-water time, and altitude adjustment.
Exact source: https://www.polishyourkitchen.com/polish-plum-butter-powidla-ze-sliwek/