Pflaumenmus (homemade plum butter for bread, slowly cooked)

Pflaumenmus (also known as Powidl or Latwerge) is the traditional plum jam of German and Central European cooking, slowly cooked with little or no sugar. Dark, thick and intensely flavoured, it is excellent on bread, in pancakes or as a filling for pastries. The long cooking is the secret.

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Method

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1. Cut the plums into smaller pieces and put them in a large, heavy-bottomed pot.
2. Add the sugar, cinnamon stick, cloves and lemon juice.
3. Bring to the boil over medium heat, then simmer over low heat for 2-2.5 hours, stirring often so it does not burn. ⏱ Timer: 2 h
4. When it is thick and dark, and the trace of the spoon stays in it, remove the spices.
5. Blend until smooth if you like, and stir in the rum.
6. Pour into hot, clean jars, close them and turn them upside down for 10 minutes. ⏱ Timer: 10 min
7. Once cool, serve spread on buttered bread, on a roll or on quark.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Stir the jam often, as the thickening mass burns easily.
• Use a heavy-bottomed pot, or cook it in the oven at 150°C.
• In a well-sealed jar it keeps for months.

Frequently asked questions

When is it done?

When it slides slowly off the spoon and does not flow back together after you draw a line across the bottom of the pot.

Which plums are best?

Ripe, high-sugar, less watery plums, such as Zwetschge or Bistritz plums.

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