Plum jam with little sugar (plum jam / Powidl)

Today I have my recipe for you for a delicious plum jam, or plum herb - Powidl - plum jam or whatever you can say about this delicious spread. I like to cook (or bake) it with very little sugar and with delicious spices. In principle, the recipe also works without any added sugar. Depending on how sweet you “need” it and how sweet the plums or plums are. Without sugar, it is even more fruity and of course healthier. ♥

Pflaumenmus

The plums or plums should be as ripe as possible and already a little soft. The fruity and sweeter the plum jam becomes and the better and more intense the taste. Apart from the fact that the cores then almost slip out by themselves. Plums and plums are just so delicious and wonderfully versatile.

I like to cook and bake with it, like mine Plum jamCinnamon rolls with plumsPlum and apple jam, quick plum cake with crumble, Plum pie with crumble with yeast dough and I even have a recipe with dried plums in my collection: Tarte aux Prunes (tart with prunes).

Pflaumenmus

I used this plum jam recipe to process our last plums for this year. The tree is so full again - unbelievable! This year was really a mad harvest year in terms of fruit. My pantry is literally quilting with all the jars. But I really wanted to make plum jam again, because with it a large amount of plums or plums can be processed at once and it tastes just super delicious.

Especially if it is nicely seasoned with cinnamon and other warming spices, then it fits really well into the upcoming cold and uncomfortable season. And not just as a topping for bread and rolls. Plum jam is also a great filling for pastries and dumplings.

Pflaumenmus

A few more tips ...

Of course, you can also calculate up and down the amounts given in the recipe as required. In principle, you can even process 6 kg of plums / plums in one go. They just have to fit into a very large roasting pan or something similar. Two kilos would of course also work, but I think it's only really worth it in the oven if you have a certain amount. In my recipe, the spices are already ground into the pitted plums, as I find it annoying to "pulp" the cloves and cinnamon sticks from the hot mixture later. Above all, the finished plum jam should be bottled as fresh and hot as possible so that it is perfect and has a long shelf life.

After the finished plum jam is nicely cooked through and reduced, you can puree it finely or not. I only mashed it very roughly, as you can see in the pictures. I think a few pieces of fruit are very tasty. But that is just a matter of taste and it is up to you how finely the plum jam is pureed at the end or not ... ♥

Pflaumenmus

Ingredients for the plum jam:

  • 3 kg fully ripe (sweet) plums or plums, pitted 
  • Juice and zest of 1 lemon
  • optional: peel abrasion of 1 orange
  • 150 g whole cane sugar (original sweetness) or coconut blossom sugar / muscovado sugar / brown cane sugar
  • 30 ml espresso (optional) or 1 shot of red wine
  • 3-4 teaspoons of cinnamon
  • 1/2 teaspoon cloves, ground
  • 3 Tl Homemade vanilla extract or bought
  • 3 pinches of cardamom, ground
  • 2-3 pinches of mace or nutmeg, ground
  • optional: 2-3 pinches of anise, ground

Prepare plum jam:

  1. Thoroughly clean and / or boil or sterilize jam jars / preserving jars including lids.
  2. Halve and stone the plums / plums.
  3. Meanwhile preheat the oven to 160 ° C hot air (alternatively 180 ° C upper-lower heat).
  4. Put the pitted fruits together with the other ingredients in a large saucepan or roasting pan and mix.
  5. Put the pot without the lid (!) In the oven for about 3-4 hours at 160 ° C hot air (alternatively 180 ° C top-bottom heat).
  6. Stir every 45-60 minutes so that the fruit on top doesn't burn, and it speeds up the whole process. (You can also accelerate the process by stucking a wooden spoon or similar between the oven door so that the moisture can escape. Or by opening the oven door more often in between.)
  7. The mass should be reduced by about half at the end.
  8. Puree with a hand blender or in portions in a heat-resistant mixer. (I only roughly puree the mixture because I like my plum jam to be slightly chunky.)
  9. Pour into the prepared jars as hot as possible and immediately close tightly with the lid.

PREPARATION IN THE THERMOMIX®:

  1. Thoroughly clean and / or boil or sterilize jam jars / preserving jars including lids.
  2. Halve and stone the plums / plums. If you like, you can also put them in portions in the mixing bowl and chop them for 3 seconds / speed 3. The cores can then be easily “peeled out”. However, with this method you should be sure that there are no maggots in the fruits.)
  3. Meanwhile preheat the oven to 160 ° C hot air (alternatively 180 ° C upper-lower heat).
  4. Put the pitted fruits together with the other ingredients in a large saucepan or roasting pan and mix.
  5. Put the pot without the lid (!) In the oven for about 3-4 hours at 160 ° C hot air (alternatively 180 ° C top-bottom heat).
  6. Stir every 45-60 minutes so that the fruit on top doesn't burn, and it speeds up the whole process. (You can also accelerate the process by stucking a wooden spoon or similar between the oven door so that the moisture can escape. Or by opening the oven door more often in between.)
  7. The mass should be reduced by about half at the end.
  8. Now add the finished plum jam in portions to the mixing bowl and puree until the desired fineness for 20 seconds / speed 6-10. (I only roughly puree the mixture because I like my plum jam to be slightly chunky.)
  9. Pour into the prepared jars as hot as possible and immediately close tightly with the lid.

Pflaumenmus


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