They are small, football shaped, with yellowish flesh, and shiny purple skin. Grandparents had one old plum tree in their garden. Take one part of white dough and pinching small pieces of dough off (about a quarter size) cover the bottom completely. 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. With added UV protection, this top coat helps prevent nail polish from chipping and fading for radiant colour that Place plums in a large, deep pan. Barbara, good luck! Helps nourish, strengthen and rejuvenate the look of dry, brittle nails with this butter LONDON Jelly Shine and top coat. Cover with hot sterilized lids and rings. 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? Wash plums, remove pits and cut into smaller pieces. Cook on low heat until almost all liquid evaporates and the butter starts sticking to the bottom (let it stick a bit, but don't let it burn. Sorry, your blog cannot share posts by email. Required fields are marked *. Keep an eye on it, and stir frequently to keep it from sticking and burning to the bottom of the pan. 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. In fact, nothing is added, no pectin or seasonings, and pasteurisation in water bath is not needed. Add a tablespoon of flour to each of 4 gallon sized food storage bags and shake to dust the inside. 4.4 out of 5 stars 14 $16.99 Only 11 left in stock - order soon. Knead well, adding a bit of water if necessary. Lightly push in the halved plums, skin side down. Heat over very low heat and simmer for 2 hours, stirring occasionally. Spread 1 piece of dough per pan, into an even layer. If you can't find those, buy what you can and let sit on your counter until they become soft. That’s why at butter LONDON we use only the highest quality ingredients to meet our performance standards and give you high-impact colour you can count on. 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. 1 pound plums (Italian or damson, washed, halved, and pitted). Preheat oven to 350°F with the rack in the middle. 2 Blend together butter and … 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. HELP KEEP THIS PAGE ALIVE DONATE VIA PAYPAL, Christmas Market Treats | Szczecin | Poland, Video recipe: Christmas Beetroot Broth with Mushroom Dumplings, Poland’s Crooked Forest Conspiracy | Gas station food | Gryfino | Poland, Visiting the biggest Cathedral in North Poland, Polish Your Kitchen; A book of memories; Christmas Edition, Polish-style home-made sauerkraut {kapusta kiszona}, Video recipe: Authentic Polish-style home-made sauerkraut. Preheat oven to 350°F / 180°C. Beat with a hand mixer at medium speed for 4 minutes or until all of the ingredients combine. If very ripe plums are used, no sugar need be added. Mix to combine. I am not ashamed to admit that I ate a lot of this jar with a spoon. Wash and dry plums. Flatten each dough ball and wrap it around a pitted plum. If your fruit was sweet and ripe, you should not need to add any sugar. Polish Plum Butter {Powidła ze Śliwek} Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. And set aside for a minute while we prepare the butter topping. Jun 10, 2019 - Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. The plum butter is ready when it doesn't run when placed on a chilled plate. It bloomed every other year, if I remember correctly, and when it did the branches hung low under the weight of the fruit. I used my German honey in this plum butter and pretty fantastic. This creates a great taste of roasted plums). Place hot powidla into hot sterilized jars, leaving 1/4-inch headspace. Once plums have cooked down, remove from heat and set aside for 2 hours. Leave a comment below. Add the room-temperature butter, milk, and eggs. Preheat the oven to 350 F. Lightly coat a 13 x 9-inch baking dish with cooking spray. poh-vee-dwa zeh shlee-vehk] would line the shelves of the basement pantry, along the side of pickles, sour cherries, pickled beets and other goodies, and as we slowly depleted her provisions, Grandma was glad to see that we were making room for the next season’s harverst. Mix in flour mixture at low speed just until blended. Add the ground cloves. 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. For Pączki Dough: Heat milk to 110 F, and then dissolve yeast into it. I’m not a professional chef, just a home cook influenced by years of listening, watching and tasting, who's constantly craving flavors and smells of home. Sprinkle each plum with sugar (about 1/8 teaspoon) and a pinch or dash of cinnamon. Next, divide and spread the plum butter between the two pans. Plum Butter brings back memories of the time I spent with my Oma and Opa growing up in southern Germany. Grandparents had one old plum tree in their garden. Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. Bring to a boil, reduce heat and simmer until plums completely break down and are tender, stirring with a wooden spoon. My Grandma was not using strict guidelines, but followed her culinary instinct and experience instead. Love, Anna. Return to the oven for 20 minutes. It is made with 2 ingredients -- plums and sugar. Remove to counter and allow to cool before storing in a cool, dry, dark place. Using a food processor, puree batches of … Sterilize jars and lids in boiling water for at least 5 minutes. Polish Plum Butter or Jam (Powidla Sliwkowe) This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter. Let me know how it turned out for you! Plum Jam RecipesJelly RecipesFruit RecipesRecipiesPlum Recipes To FreezeCherry Plum RecipesPlum Recipes HealthyHealthy … Its thick and sweet and sour, perfect on bread or as a topping on cakes and filling for naleśniki. When ripe, they are deliciously sweet. How to make the Plum Butter Cookies -. Powidła ze śliwek [pron. Join my network of friends and stay in touch with your roots through my stories. Precise recipe for the yeast cake, which I liked the most I found on malacukierenka.pl . Plums - choose plums that are soft and ripe. Loved your receipes that you share!! Want a cookbook of our best dessert recipes? Cut in half lengthwise and remove pits. Add the butter. The final product has a beautiful color, a sweet and tangy flavor and it smells amazing. Remove from heat and blend to make a more smooth butter. When ripe, they are deliciously sweet. Of all the powidlas, plum powidla is the best known and best loved. Powidl (or powidel, from Czech povidla or Polish powidła or powidło) is a fruit spread prepared from the zwetschge plum. For instance, you’ll see it as a filling in gingerbread cake or as a filling for Polish doughnuts, or paczki. Get it free when you sign up for our newsletter! Your Polish Plum Yeast Cake is ready. Discard the vanilla bean. All Rights Reserved. We are sorry that this post was not useful for you! Beat together butter and sugar with an electric mixer until pale and fluffy. They are round, with dark redish purple skin and meaty dark flesh. In a large bowl, combine the flour, baking powder, salt, and 3/4 cup of sugar. butter LONDON’s luxury beauty products in multi-piece collections, new arrivals, best sellers, travel size beauty, foundation collection, and Pantone Color of the Year nail lacquer celebration. 15 plums make about 2 cups of plum butter. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. In a large Dutch oven, add the chopped plums and all other ingredients except for the Grand Marnier. 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). KRAKUS JAM PLUM BUTTER POVIDEL 2 pack x 9.88 oz (280g) Powidlo Sliwkowe. Homemade plum butter is simple to make using just plums, sugar, and a little water; spread on warm bread, toast, or scones. Beat in yolks and vanilla until combined well. © 2020 - Polish Your Kitchen. Cream together 1/2 cup butter with 1 cup Crisco shortening and 1 cup sugar for about 1 minute with a mixer. When ready, boil a large pot of water They are very sweet, therefore perfect for this plum butter recipe. Plums I grew up eating in Poland are called Hungarian plums = śliwki węgierki, in the US known as damson plum. Yes, I rememberer making this back in Poland. Your email address will not be published. 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. There it’s called Pflaumenmus and you can readily find it … Designed & Developed by PixelBoom. I made your pickles back in the summer, yum! Post was not sent - check your email addresses! Pour into the baking pan and spread over the cooled base. Place the sliced plums in a medium to large pot, and heat over medium/low heat for 30 minutes, stirring occasionally. Form the dough into small walnut-sized pieces. I will be making plum butter this weekend. If not consuming immediately, place in jars while hot. Pour out excess flour and set aside. Add the sugar and continue heating for another 30 minutes. Combine 1 tsp baking soda with 1 tbsp vinegar in a cup and stir until the foam subsides. Especially since I’m particularly Polish!! Makes about 2 cups. 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 … Barbara P. I just bought 5 pounds of plums on clearance. M Recipe by: Magster I made it! For the butter topping, put sugar in a small bowl. Of all the powidlas, plum powidla is the best known and best loved. No votes so far! Place lids on and bake at 350°F / 180°C for 10 min. This recipe for Polish Plum Butter - Powidla Sliwkowe - calls for only two ingredients - plums and sugar and not very much of the latter. It is made with 2 ingredients -- plums and sugar. Not all ingredients are created equal. It is even sometimes turned into soup.This recipe easily can be increased. It goes well with piernik. It is made with 2 ingredients -- plums and sugar. Plum butter is often used in Polish recipes. Cut each half again in half (Italian plums) or into thirds or quarters (medium to large black or red plums). The finished product should become a thick and lumpy in texture and taste sweet, tangy with a slight tinge of roasted plum. Add butter, flour, egg, cream and salt. Sprinkle with half the walnuts. Barbara Rolek is a former chef who became a cooking school instructor and award-winning food writer. No added sugar needed. Sweet Polish plum dumplings (2) 55 min In Poland, these potato dumplings filled with plums are served with cream, sugar or melted butter. For my recipe I’m using “blood plums”. I love this stuff. It is nothing but Italian plums (called węgierki or Hungarian plums by Poles) cooked down very slowly (and stirred frequently) into a thick paste. They are small, football shaped, with yellowish flesh, and shiny purple skin. Your email address will not be published. Be the first to rate this post. Add a little bit of water to prevent burning. Polish plum butter, known as powidla sliwkowe, is like a fruit butter but the purée isn't strained. 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. Welcome to my Polish food blog! Double-Crust Polish Plum Pie (Półkruche ciasto ze śliwkami) September 30, 2019 No Comments The closest equivalent to an American pie in Polish cuisine is a double-crust, sweet pastry filled with summer fruit, usually apples or plums, and baked in a large, rectangular baking pan. Stovetop Stewed Plums With Cinnamon Recipe, Easy Raspberry Jam With Frozen or Fresh Berries. Place plums in a small saucepan. Next, spread plum butter on top of white layer. JavaScript seems to be disabled in your browser. Tell me about what your family preserved the most? Line a 13 x 9 inch baking dish with parchment paper. Bring mixture to a boil, reduce heat to medium, and cook until fruit is very tender, about 15 minutes. Only two ingredients are required, plums and sugar: the trick is to cook the plums Maintal Premium Plum Butter, 12 … Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Pocket (Opens in new window), Click to share on Skype (Opens in new window), Click to email this to a friend (Opens in new window). So good. Product of Poland. This plum-studded cake will be welcomed with open arms for afternoon tea, dessert or in a lunchbox Ingredients 180 g butter, softened 1 cup caster sugar 3 eggs 3 cups self-raising flour, sifted 2 tablespoons lemon juice ½ teaspoon Top with the plum quarters, skin side down. Water to prevent burning are called Hungarian plums = śliwki węgierki, in the middle combine 1 tsp baking with... The butter topping, put sugar in a small bowl I just bought 5 pounds of plums on clearance nails. 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Tablespoon of flour to each of 4 gallon sized food storage bags and shake to dust inside... Adding a bit of water if necessary Recipes HealthyHealthy … Lightly push polish plum butter the US as!