John Myers
Ingredients for 1 servings:
- 5 kg plums
- 3 cinnamon sticks
- 4 tbsp brown sugar
- 4 cl rum
Instructions
Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 8 hours
tastes great
Rinse the plums in cold water, remove the stems, and pit them. Slowly caramelize the brown sugar in a large saucepan. Add the plums and stir well. Deglaze with half the rum. Bring to a boil, stirring constantly. When the plum jam has boiled and begins to bubble, reduce the heat to low. Do not cover the pan; the liquid needs to evaporate. Slowly simmer the plums for about 6 to 7 hours. Stir frequently to prevent the mixture from burning. At the end of the cooking time, remove the cinnamon sticks and season with the remaining rum. The Powidl is ready when the mixture no longer runs off the knife and has thickened to about 1/5 of its volume. Store the Powidl in a refrigerator or fill into hot, rinsed jars with screw caps and allow to cool.
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