Powidl from the oven

Ingredients for 1 servings:

• 3 kg plums, ripe, pitted
• 3 tbsp honey
• 1 vanilla pod(s)
• 1 tbsp cinnamon powder
• 125 ml rum
• 250 ml water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 7 hours; Total time approx. 7 hours 30 minutes

Powidl without burning – my grandma’s recipe, guaranteed to succeed!

Briefly boil the pitted, ripe plums with 250 ml of water in a heavy roasting pan on the stove. Meanwhile, preheat the oven to 180°C. Once boiling, add the split and scraped vanilla pod, cinnamon, and honey, and stir in the rum. Place the whole thing (not completely covered) in the hot oven and stir every hour (that’s more than enough time), scraping up any excess liquid from the sides as well. After about 3 hours, reduce the temperature to 150°C. After 5 hours, reduce the temperature to 120°C. Depending on the quality and quantity of the plums (the quantity can, of course, be varied as desired), the whole process takes about 6-8 hours in the oven. Immediately pour into jars while still hot. Originally, nothing was added to the Powidl (pure plums). This has changed over the years, of course. I really like the taste of this version.