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How to make Powidl at home

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Detailled instructions on how to make Austrian Powidl ("plum butter") in the oven.
Vorbereitungszeit 30 Minuten
Arbeitszeit 3 Stunden
Portionen 200 ml jar (¾ cup)

Kochutensilien

  • knife
  • cutting board
  • baking sheet
  • Parchment paper
  • Spatula for stirring and scraping the finished Powidl from the baking sheet
  • Saucepan
  • Jam funnel
  • Sterilized canning jars and lids

Zutaten

For the Powidl:

  • 1.5 kg Italian plums pitted (about 3.3 lbs; approximately 1.7 kg / 3.75 lbs with pits)
  • 150 g granulated sugar about ¾ cup

For cooking down the Powidl, optional:

  • 150 ml apple juice about ⅔ cup
  • 1 teaspoon brown rum I use Austrian Inländer Rum, 38% ABV
  • 1 pkg vanilla sugar 2 tsp, or ⅓ teaspoon vanilla extract + 2 teaspoon sugar
  • pinch ground cinnamon

Anleitung

  • Wash, pit, and quarter the Italian plums. Spread them out on a parchment-lined baking sheet.
    Zwetschken entsteint und geviertelt auf Backblech.
  • Optionally, sprinkle the plums with sugar. This gives the Powidl a subtle caramelized flavor.
  • Bake at 140°C (285°F) convection / 160°C (320°F) conventional oven for 3–4 hours. Stir every 30–60 minutes to prevent the plums around the edges from burning.
  • Scrape the finished Powidl from the baking sheet.
    The Powidl is ready when the plums have cooked down into a dark, almost black or deep purple, thick and slightly firm, sticky mixture, but are not burnt.
  • Transfer the Powidl to a saucepan and simmer for about 5 minutes with the apple juice, rum, vanilla sugar, and cinnamon.
  • While still hot, transfer the Powidl into sterilized canning jars using a jam funnel. Seal with sterilized lids.

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September 3, 2026

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/how-to-make-powidl-at-home/