Plum butter, known in Czech as povidla, is a traditional filling for sweet pastries like koláče and buchty buns. Because authentic plum butter is often hard to find in stores abroad, I am sharing my recipe for homemade povidla, prepared from scratch with fresh plums.

In this post: Pronunciation | What is plum butter | History of plum butter in Czech lands | Ingredients | Kitchen equipment | Instructions | Video recipe | Storage | Usage

Want more koláče filling ideas? Try poppy seed, cheese, or even sweet cabbage - less traditional, but soo good!

FUN FACT: For over 70 years, Czechs and Slovaks shared a common state called Czechoslovakia. Plum butter is just as beloved in today's Slovakia, where it is known as slivkový lekvár.

➜ What is plum butter

Plum butter is a thick, smooth fruit spread made by slowly cooking plums until they break down, their juices evaporate, and the flavor concentrates. Czech povidla are often lightly spiced for an even richer taste. When properly made, plum butter is glossy and dark purple-brown in color, with a dense texture that holds its shape when baked.

First, let me mention that there are many ways to make plum butter. Some people grind the plums in a meat grinder in advance, others chop or tear them by hand, and in the past, unpitted plums were used and the finished butter strained through a coarse sieve. The cooking methods also vary. Plums can be simmered on the stove, baked in the oven, or, in older times, cooked in huge cauldrons. Today, some cooks even turn to the slow cooker.

My method is quite universal. I use clean, pitted plums, cut them in halves, and place them in the largest pot I have at home. I pour a little vinegar over the plums, sprinkle them with sugar, and leave them to rest overnight. The next day I cook them on the stove, and from about 7 pounds (3 kilograms) of plums, the butter is ready in 3-4 hours.

➜ History of plum butter in Czech lands

Before I move on to the recipe, here is a little note from Czech history. In the 18th century, during the reign of Empress Maria Theresa, fruit trees were planted on a large scale along roads to improve traffic safety and to provide fruit for the people.

Plums soon became important because they were rich in natural sugar, while white sugar was very costly at the time. Villagers often cooked large batches of plum butter in cauldrons set over an open fire, with anyone passing by stopping to stir so it would not burn.

The butter was cooked very thick, without added sugar, and could last for months in the pantry. When housewives wanted to cook with povidla, they softened it with a little water into a spreadable paste, sometimes flavored with spices, and used it in both sweet and savory dishes.

➜ Ingredients for Czech plum butter

✅ See the recipe below with step-by-step photos and many helpful tips. Scroll down for the full printable recipe in both US cups and metric measurements.

→ Fresh plums - often called Italian prune plums, are the best choice. They are small and oval, with a freestone pit that separates easily. The plums should be ripe and sweet so they cook down into a naturally thick, glossy butter without the need for added pectin. Their flesh is firm, which makes them perfect for long cooking.

Keep in mind that the fresh plum season is quite short, even in the Czech Republic - it usually lasts from mid-August to September, depending on the weather. This is the very time of year when Czechs have been making plum butter for generations!

→ White sugar - the amount depends on the sweetness of the plums. It helps balance tartness if the fruit is sour or under-ripe, and it makes the butter taste rounder and more pleasant. Sugar also supports the natural pectin in plums, giving the resulting butter a smoother, thicker consistency. And there is one more important point: sugar improves preservation, helping prevent spoilage and allowing the butter to keep longer in the pantry. The plums I used in this recipe were sweet but had firm flesh with a hint of tartness. For 7 pounds (3 kg) of plums, I used 1 ¾ cups (350 g) sugar and achieved a perfect result (see below the recipe card).

TIP: At the beginning, always add less sugar rather than more! As the plum butter cooks, it thickens and the natural sweetness becomes concentrated.

→ Apple cider vinegar - with 5% acidity. It may sound like a weird ingredient, but it truly makes sense! Vinegar is common in old Czech recipes, and here it is poured over cut plums and left overnight. It makes the butter taste more pronounced, preserves the rich color, brightens the flavor, and draws out juice for easier cooking. In the Czech Republic, vinegar usually has 8% acidity, but I used 5% apple cider vinegar instead since it is easier to find in stores worldwide.

→ Czech rum (optional but very welcome) - a shot in the middle of cooking gives plum butter a warm, caramel-like aroma, adds a traditional Czech touch, and helps with preservation. Czech rum, or tuzemák, is hard to find abroad, but Austrian Stroh or spiced Kirkland rum from Costco in the U.S. work well as substitutes. And if a friend from the Czech Republic visits, ask them to bring a bottle. Czech rum never disappoints, in cooking or beyond!

→ Spices - for sweet cooking, Czechs often add a little spice to plum butter. Never add too much, just a pinch is enough, and you can always adjust the flavor later. My favorite combo is star anise, cloves, and ground cinnamon (I forgot to add cinnamon when taking the picture of the ingredients). I grind the star anise and cloves in a dedicated coffee grinder, then sift them through a coarse sieve. I regrind any firm pieces and sift again, discarding what remains in the sieve. These spices give povidla a warm, festive flavor.

➜ Kitchen equipment

Here is a quick overview of the equipment you will need for making plum butter on the stovetop:

• Large pot - I use the biggest one I have. Plum butter can splatter as it cooks, and it is very hot. The high sides of the pot help keep splatters under control.
• Wooden spoon with a long handle - perfect for stirring without getting too close to the bubbling butter.
• Preserving jars with screw lids - wash them in dishwasher before use. I fill the jars while they are still warm, which helps prevent cracking.
• Preserving funnel with a wide neck - placed on the jar, it makes filling easier and prevents butter from smearing the rim.
• Stainless steel ladle - for safely filling the hot plum butter into the jars.

➜ Making plum butter from scratch

STEP 1: Prepare the plums

Wash and dry the plums. Using a knife, cut them lengthwise around, open, and remove the pits. Cut the halves into smaller pieces and place them in a large pot.

👉 TIP: Wear disposable food gloves when pitting and cutting plums. They can stain your fingers and nails brown for days!

Do I need to peel the plums? No, skins help give color and body. They cook down completely!

STEP 2: Add sugar and vinegar

Stir sugar and vinegar into the plums. Cover the pot with a clean cloth and leave it on the kitchen counter to marinate overnight. This simple trick draws out flavor and juices, which makes cooking the butter easier and faster.

STEP 3: Start cooking

In the morning, stir the plums. By now they should have released plenty of juice. Place the pot on the stove, set to high heat, and bring the mixture to a gentle boil. Do not cover with a lid! Plum butter needs to thicken by evaporating the liquid.

👉 If you cook on a gas stove, place a cast iron plate or heat diffuser under the pot to distribute the heat evenly.

STEP 4: Skim the foam

During cooking, foam will likely rise to the surface. Carefully skim it off with a spoon or flat sieve and discard. This keeps the butter glossy and smooth.

STEP 5: Simmer, thicken and stir

Once boiling, reduce the heat so the mixture simmers gently, stir from time to time. The liquid will evaporate and the plum butter will slowly thicken. As it thickens, lower the heat further and stirr often to avoid scorching.

👉 Should I stir constantly? Not in the beginning. But as the plum butter thickens, you will want to stir more and more often to keep it from burning. I strongly suggest not leaving it unattended.

STEP 6: Add rum (optional)

After about two hours, stir in a shot of rum. The butter will thin slightly, but as you continue cooking it will thicken again.

STEP 7: Check for doneness

After about 3 to 3 ½ hours (depending on the ripeness of your plums), the butter should be ready: thick, glossy, and richly flavored.

How to tell my povidla are done? Drop a spoonful onto a cold plate. The mound should hold its shape, no liquid should seep around the edges, and it should stay firm even when the plate is tilted.

STEP 8: Add spices

Stir in spices such as ground star anise, cloves, and cinnamon. Taste, and if needed, adjust the sweetness with a little extra sugar. From my experience, the butter is usually sweet enough.

STEP 9: Fill jars

Prepare clean, dry, and heated preserving jars. Place a wide preserving funnel on each jar and fill with hot plum butter using a stainless steel ladle. Wipe the rims clean if necessary, cover with lids, and tighten firmly. Immediately, turn the jar upside down and leave it so for about an hour.

👉 Butter residue left on the jar rims during filling can cause the lids to stick, giving you a hard time when opening the jars later.

Do I need to can (water-bath process) plum butter? Traditionally, no. Many modern cooks, however, prefer to process the jars in simmering water for 10 minutes to be on the safe side, as it guarantees a proper vacuum seal and reduces the risk of spoilage. Personally, I do not can my plum butter, since I cook it thick, add sugar for preservation, and fill the jars with hot povidla, sealing them right away and flipping the jars upside down. If you prefer, you can still water-bath can your jars for extra peace of mind.

➜ Video recipe

If you are more of a visual person, I recorded a quick video of making plum butter. You can find it on my YouTube channel here: Plum butter (povidla) short recipe.

➜ How to store

As it cools, the plum butter will thicken even more. I store the jars in a cool, dark pantry, where they keep well until the next plum season. From time to time, I take a peek to make sure everything is fine - no mold on the surface.

Do I need to refrigerate my plum butter? Not if jars are sealed; after opening, yes.

➜ Usage

Plum butter made this way is perfect for baking, as it holds its shape in the oven and will not melt or run like softer jams. It shines in koláče, buchty, and different kinds of cookies, but is just as delicious in its simplest form: spread on fresh chleba rye bread or rohlík roll. Some Czech cooks also fill fruit dumplings with povidla instead of fresh fruit. For me, that is the taste of true Czech comfort!

In the old days, Czechs also made a sweet plum butter sauce, which was served alongside different kinds of meat and dumplings.

→ Check out all plum recipes on my blog.

How do I soften plum butter if it is too thick to spread? Warm gently with a spoonful of water or rum until spreadable, but never let it get runny.

📖 Recipe