Simply make plum jam (Powidl)


Preparation time: 15 min.
Cooking or baking time: 6 hours
Total preparation time: 6 hours 15 minutes

Plums or plums, as they are called by our German neighbors, are everywhere in large quantities. So it makes sense to cook something out of it for the winter. If you already have enough jam or compote of it, you could try it with plum jam (called "Powidl" in Austria).

This recipe variant is made in the oven and it saves you the hours of stirring and careful that nothing burns. I have processed about 6 kg plums and it has become about 2 kg Powidl. And this is how it is done:


  • 5-6 kg plums
  • 500-1000 g of sugar
  • rum
  • about 70 ml of apple cider vinegar
  • 1 heaped teaspoon of cinnamon


Put the apple cider vinegar in the pot. Place a layer of plums in a sufficiently large saucepan. He should not be filled more than 2/3. Then sprinkle with sugar, add another layer of plums and then sugar, etc.

The pot not covered put in the tube and adjust this to about 100 degrees. The plum jam should now simmer very easily. But this takes several hours until the liquid in the pot has evaporated. It is very important: Do not stir! Now and then open the oven to allow the steam to escape. Personally, to shorten the whole process, I finally took the pot on the tube and cooked it on the stove. But then you have to stir constantly, because the danger of it burning is very high.

Hot fill the Powidl in screw jars and keep it as jam.

The powder should have a dark color when finished and have a tough texture like honey. Initially, I only used 500 grams of sugar to sprinkle and then added another 500 grams while cooking on the hot plate, as the plum jam was too sour for me. Here everyone should try for themselves how they like it best.

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