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 couldn't 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, and of course we took a bag full with us. What to do with all these plums though? My mom mentioned seeing a recipe for cake, so I started looking into Plum Cake, when I came across Polish Plum Butter or Powidla Sliwkowe.
After my peach honey, I knew I needed to try 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.
Polish Plum Butter or Powidla SliwkoweIngredients
2 lbs plums, any variety
1/4 cup vanilla sugar
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. You can skip this, but you'll have good sized chunks of the plum peel. I prefer mine a little more smooth.
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. I used my 8 oz Ball Freezer cups, and filled three, then put a small gravy pitcher in the fridge for immediate use.
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!
May also be linked up to these FUN PARTIES!