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We headed to Nana and Opah’s house this weekend, and the first thing I noticed when we walked in was the abundance of plums. They were everywhere. Buckets, bowls – you could hardly see their table due to the plums. Throughout the weekend, my mom had neighbors stop by, and she’d send them back home with a bucket. By the time we left Sunday, there was one bowl left, so we took a bag full with us. What to do with all these plums? My mom mentioned seeing a recipe for plum cake so I started looking into that when I came across Polish Plum Butter or Powidla Sliwkowe.
After my peach honey, I knew I needed to try polish plum butter. What I love about this recipe, is it uses very few ingredients…as in exactly 2 ingredients. That’s it. Plums and Sugar. There are some recipes I came across that use a few more, but really you don’t have to, the plum becomes extremely sweet when cooked down, and thickens itself very nicely as well.
As I started chopping up my plums, I realized this would make a nice substitution to the plum sauce I use when making Plum Pork. Can you guess what I’m making for dinner tonight? Mmmhmm.
At one point I wished I had an immersion blender
, but made do with my regular blender. It just means I’ve got a few more dishes in the sink (which by the way is having plumbing issues…blah). I hope you enjoy this as much as I am. You can use it on bread, meat, or as the Polish like it, in Hunters Stew.
, but made do with my regular blender. It just means I’ve got a few more dishes in the sink (which by the way is having plumbing issues…blah). I hope you enjoy this as much as I am. You can use it on bread, meat, or as the Polish like it, in Hunters Stew. Polish Plum Butter or Powidla Sliwkowe
2016-03-31 10:44:02
Ingredients
- 2 lbs plums, any variety
- 1/4 cup vanilla sugar
Instructions
- Slice and pit plums.
- Place the sliced plums in a medium to large pot, and heat over medium/low heat for 30 minutes, stirring occasionally.
- Add the sugar and continue heating for another 30 minutes.
- Keep an eye on it, and stir frequently to keep it from sticking and burning to the bottom of the pan.
- Remove from heat and blend to make a more smooth butter.
- Place plum butter back in pan and heat for another 20-30 minutes, stirring frequently.
- Once the "butter" sticks to the spoon, it's ready to either can or freeze.
Notes
- You can skip the blending, but you'll have good sized chunks of the plum peel. I prefer mine a little more smooth.
- I used my 8 oz Ball Freezer cups, and filled three, then put a small gravy pitcher in the fridge for immediate use.
Home Maid Simple https://www.homemaidsimple.com/
This post is part of Simple Living and Eating’s Food of the World Party. Browse different dishes from Poland on the linky below. Next month we’re visiting Malaysia!
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Love it I never even heard of plum butter… sounds so delicious.
Wow! I have to try this! xx