For powidl, cook plums in a large saucepan, stirring frequently, for about 2 1/2 hours. Add finely chopped lemon skin, grated ginger and cinnamon and cook for another 3 hours, stirring constantly, until the puree has thickened completely and turned blue-black.
When it has thickened optimally, the powidl is already spreadable when hot. Fill into sterile jars while still hot.
The Powidl is refined with a little sugar and rum only before use.
Preparation Tip:
If you sterilize the Powidl in jars in a water bath or steamer, it will last in the cool cellar for at least half a year! So you quickly have your supply at hand!
Related Recipes:
Asian Chicken Pan with Sherry Powidl SauceMarinate the chicken cut into small pieces with finely sliced pepperoni and sherry and fry in vegetable oil...
Fish CurryRinse the fish steaks, dab with kitchen roll. Rub each steak thoroughly with a mixture of pepper, salt and...
Baked Pasta SnailsFor the baked pasta snails, first prepare the pasta dough according to the basic recipe, wrap in plastic wrap...
Curd Cheese Pancake with Plum SauceBeat the egg whites with a mixer until stiff. Stir whipped cream, curd, egg yolks, lemon zest, raisins, sugar...
Zucchini Salad Sweet and Sour Boiled DownFor the zucchini salad, first peel the zucchinis and cut away the soft white from the center, including the...
Duck with Dried PlumsFor this recipe of duck with dried plums, first rinse the duck well inside and out and pat dry on the outside...
Rice Pudding on Red Wine PlumsRinse plums, cut in half and remove seeds. Bring red wine to a boil with 1/16 liter sugar, cinnamon, water and...
Fried Fish with GingerStir the cornstarch with the ground ginger in a small baking bowl. Place the diced fish in batches in the...
Duck with Dried Plums1. soak the prunes in the mixture of port and fruit brandy for a few hours. Rinse the duck after it has cooled...
Beef Curry Indian StyleCut the meat into bite-sized cubes (approx. 3 x 3 cm). Peel the onions and garlic clove and finely dice. Peel...