Švestková Povidla – Plum sauce
Švestková Povidla - Plum sauce
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Rate this recipe!
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| Servings |
| 8jars |
| Cook Time |
| 1 1/2hours |
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Švestková Povidla - Plum sauce
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Instructions
- Plums for plum sauce need to be very ripe. Remove pits from all the plums. Cut the plums into small pieces.
- Place the plums into a pot and stir in sugar. Turn on the heat to medium-high and start cooking. Stir occasionally. The sauce will have from the beginning radish color, and with time it will turn brown.
- Be careful, the sauce has a tendency to splatter out of the pot, so just turn down the heat to medium. Cook for one hour. The sauce is done when texture is thick and falls off of a wooden spoon, and does not drip.
- When sauce is done pour it into cups or jars.
- Preheat the oven to 250°F. Place the jars on a baking sheet, and put them in the oven without lids for 20 minutes. The sauce will create a thin crust on top.
- Take the jars out of the oven and let cool, and then cover with lids. There is no need to further preserving. The sauce won't spoil. Once the jar is opened place the rest of the sauce into the refrigerator. It is amazing how long this sauce will keep.(7-8 years)
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It was a good year for Czech plums with the crop doubling in some areas—what to do with all of yours? Povidla, of course!
Hello,
Plums? Wow there is so much you can do. Plum fruit dumplings, Plum sweet pastry with crumble or with poppy seed filing and plums on top, freeze them dry them……