RECIPE: Make a Highly Addictive Czech Plum Spread

This year’s Czech plum (švestka) harvest was particularly robust according to distiller Rudolf Jelínek, maker of the traditional plum brandy, slivovice—in fact, the company says it will harvest 320 tons of plums in 2017, doubling last year’s crop.

What to do with a surplus of plums whether it’s from the market or your own trees? Make povidla, of course!

Povidla is a traditional Czech sauce that is used as a filling for desserts like koláč or buchty, in sweet dumplings or eaten plain on toast; unlike marmalade or jam it is typically produced without sugar, reduced down to a dark sticky spread that is naturally sweetened by its own sugar content.

Photo: Wikpeia Commons / @Matej Batha

To make povidla, the plums should be fully ripe (see our article Savor the Seasonal Flavor for more on Czech summer fruits.)

In some regions of Czechia, green walnuts, peel and all, are tossed into the pot when cooking povidla. There are two methods for making povidla—boiling or slow-roasting. Here are recipes for both ways, please share your favorite recipe in the comments or on our Facebook page:

Povidla Recipe #1: Roasted Plum Spread

Photo: Thinkfood.cz

3 kg washed and pitted plums 
250 g caster sugar 
1 cinnamon stick
1 vanilla pod 
Zest of one lemon
Splash Czech rum
1 dl vinegar (little less than a half cup) 
Pinch of salt

Recipe courtesy of www.thinkfood.cz.

Povidla Recipe #2: Boiled Plum Spread

Photo: Nahusto.cz

4.5 kg washed, pitted, and halved plums
Scant cup water
Sugar (optional)

Tip: You can buy preserving jars and supplies at most Czech grocery stores in the baking aisle or order them online here.