Homemade Plum Butter (Czech Povidla)

Czech povidla plum butter spread on a slice of rye bread.

Homemade Plum Butter (Czech Povidla)

Povidla, the Czech plum butter, is a staple in Czech cooking. Since it can be hard to find in stores abroad, I make the most of plum season and prepare it at home from scratch. With my recipe, you can too.

Course Sweet Filling

Cuisine Czech

Keyword fruit butter

Prep Time 30

Cook Time 3 30

Resting time 12

Total Time 16

Servings 8 oz jars

Calories 508kcal

Author Petra Kupská

Ingredients

7 pounds Italian plums fresh ones
1 ¾ cups granulated sugar
½ cup apple vinegar 5% acidity
⅓ cup Czech rum or Austrian Stroh
1 anise star ground
5 cloves ground
½ teaspoon cinnamon ground

Cups - Metric

Instructions

Prepare plums: Wash and dry 7 pounds Italian plums. Cut lengthwise, remove pits, then cut into smaller pieces. Place in a large pot.
Add sugar & vinegar: Stir 1 ¾ cups granulated sugar and ½ cup apple vinegar into the plums. Cover the pot with a clean cloth and leave on the counter overnight. This draws out juice and deepens the flavor.
Cook: Next day, stir and bring the mixture to a gentle boil, uncovered. Reduce the heat and simmer, stirring from time to time, until the liquid evaporates and the butter thickens (about 3–3 ½ hours). Skim off foam as needed.
Flavor, optional: After 2 hours, stir in ⅓ cup Czech rum. Toward the end, add ground spices: 1 anise star, 5 cloves, and ½ teaspoon cinnamon. Taste and adjust sweetness with sugar if needed.
Fill jars: Spoon hot plum butter into clean, heated jars. Wipe rims, seal with lids, and tighten. Turn jars upside down for about 1 hour, then store in a cool, dark place.

Notes

The basic recipe makes about 6 full 8-oz jars.
Storage: As the plum butter cools, it 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.
How to use: This plum butter is ideal for baking. It holds its shape in the oven without melting like softer jams. It shines in koláče, buchty, cookies, or simply spread on rye bread or a rohlík roll. Some cooks even use it to fill fruit dumplings, a true Czech comfort. In the past, it was also made into a sweet sauce served with meat and dumplings.
Should I stir constantly when making plum butter? Not in the beginning. But as it thickens, you will want to stir more and more often to keep the plum butter from burning. I strongly suggest not leaving it unattended.
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.
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.

Nutrition