Povydlo is a fruit pulp cooked with or without sugar to a very thick consistency. It is popularly used as a filling for various kinds of pastries. When made of a medium consistency, it takes the place of jam. Povydlo may be made of any fruit, but plums are considered the best for this purpose. A combination of an equal quantity of plums and pears or plums and apples is excellent. Sugar may or may not be used, depending on the tartness of the fruit and on personal preference.
Use fully ripe plums that are beginning to form wrinkles at the stems. At this stage the plums are sweet and less juicy. Wash, pit, and cut the plums into quarters. Put them into a preserving kettle and add a very small quantity of water--just enough to prevent burning. Cook slowly, stirring frequently, until fairly thick. Sweeten the fruit to taste if you wish.
Place the fruit in a moderate oven (350°F) and cook, uncovered, stirring occasionally, for about 4 to 6 hours, or until the pulp is so thick that when cut across with a spoon it remains separated.
Pack into hot sealers and cover. The povydlo is well concentrated and requires no sealing, but it may be sealed, if desired.
Instructions
Povydlo is a fruit pulp cooked with or without sugar to a very thick consistency. It is popularly used as a filling for various kinds of pastries. When made of a medium consistency, it takes the place of jam. Povydlo may be made of any fruit, but plums are considered the best for this purpose. A combination of an equal quantity of plums and pears or plums and apples is excellent. Sugar may or may not be used, depending on the tartness of the fruit and on personal preference.
Use fully ripe plums that are beginning to form wrinkles at the stems. At this stage the plums are sweet and less juicy. Wash, pit, and cut the plums into quarters. Put them into a preserving kettle and add a very small quantity of water--just enough to prevent burning. Cook slowly, stirring frequently, until fairly thick. Sweeten the fruit to taste if you wish.
Place the fruit in a moderate oven (350°F) and cook, uncovered, stirring occasionally, for about 4 to 6 hours, or until the pulp is so thick that when cut across with a spoon it remains separated.
Pack into hot sealers and cover. The povydlo is well concentrated and requires no sealing, but it may be sealed, if desired.
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