What is Powidl?

Powidl, also written as a Powidel, is declared a "po -vandle" and is known as plum jam in Czech. It is pruned butter or meat plums that are consumed as spreading or used as a filling to prepare other meals. It is very popular in Austria, Hungary, the Czech Republic and other parts of Eastern Europe. The Powidli production process is for quite a long time, although it is not particularly complicated.

This is a traditional meal that was prepared mainly in winter in earlier days. Winter was the only period when most people had time for long cooking and constant mixing needed to produce this pruned butter. Women would often gather to make cooking, and alternate to mix cooked plum stews, and when they tell each other. The Czech word for telling stories is to say and the name of this food was made of it.

The main ingredients used to produce this pruned butter are late plums, cinnamon and cloves. Plumare cut, added to cinnamon, cloves and water, and the mixture is first brought to a boil and then cooks for many hours. It is necessary to mix the mixture at regular intervals when it cooks to prevent plums from sticking to the bottom of the pot. Powidl is considered to be done when water evaporates to a good degree and the mixture has reached a strong consistency. The mixture is then tense through the sieve to remove the skin and spices and get smooth pruned butter.

In most jams, sugar and lemon juice, they are usually added to the jam as preservatives. Sugar is generally not added in the production of Powidl, but small lemon juice can be added to the mixture. The mixture is then filled in glasses and held in the fridge for a few weeks. Without this, it is unlikely that the butter will last long after the opening of the container.Mnoho chefs these days prefers the preparation of Powidl in small amounts as needed, so there is no doubt about the plum.

This pruned butter can be used in span for sandwiches or cakes or jAKO filling in pastry, cake and dumplings. The popular Austrian food that uses plum filling is a dumpling known as germknödel . Powidl is also used to produce a special Powidl cake and for the production of bohemian pastries called Buchtelln .