Recipe

Moms Plum Povidla Recipe

	Eyecook / All my dishes 1 year, 7 months ago This is a plum jam I make each year and the family loves it. My mom used to make it each year too. It can be used as a glaze for pork, ribs, or just on bread with butter. Prep:10m Cook:180m Servings:4	Eyecook
	plums

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lor

Ingredients

Plums - the kind that are dark purple on the outside and green or yellow on the inside and are oblong - they are usually referred to as Italian plums - they are available in the fall. I order a case - about 10 lbs which yields about 6 - 16oz jars

about 1/2 cup water

Directions

Wash plums

Split plums and remove pits

Add water to a heavy bottomed pan and add the plums

Set on low to medium heat and cook for about 3 hours stirring occasionally

Jam is ready when it's consistency is that of thick batter

Pour into sterilized jars and seal

You may add 1/2 cup to 1 cup of sugar to this to facilitate gelling but it's not necessary

This jam is the base for my BBQ sauce and can be changed by not boiling it quite as long. It will then become more liquid and less sweet and more tart.

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Comments

terriemiller 1 year, 4 months ago said:
Thanks for posting it; we were looking for this very thing!

When you seal the jars, do you do it by processing them in a boiling water bath, and if so, how long do you process them for?

eyecook 1 year, 4 months ago said:
For this recipe I pack the sterilized jars hot and leave till they seal. I have never had one fail. My mother also didn't process the jars at all - just packs em hot.

lor 1 year, 3 months ago said:
I love this recipe and my Mother never processed in a boiling water bath either. I think if you're extremely clean and particular about the preparation and the jars then everything should be just fine. I remember when my Mom made preserves and jellies she would place a layer of melted Paraffin wax on top and then seal with the lid. Thank you for submitting this "5" fork winner!
P.S. Is your recipe Czech or Polish? I have a similar Polish recipe from my Mother-in-Law that is called powidła.

eyecook 1 year, 3 months ago said:
The recipe is Polish - I spell it povidla, as it at least sounds like powidła when people say it. I've never tried using paraffin but I've gotten jellies from friends that were done that way.
Thanks for your comment!
Eva

ayngelwing 1 year, 2 months ago said:
Can't wait to try your Moms Plum Povidla Recipe. It sounds wonderful, and a girl from work just "blessed" me with about 10 pounds of Italian plums.... lol.

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