Polish plum butter (Powidła)

Directions

• Preparation
• Begin by washing the plums thoroughly. Remove the pits and cut the plums into quarters.
• Cooking
• In a large pot, combine the plums, sugar (if using), lemon juice, and the cinnamon stick. Over medium heat, bring the mixture to a simmer.
• Allow the plum mixture to simmer on low heat, stirring occasionally to ensure it doesn’t stick to the bottom. As the plums break down, they will release their juices and begin to thicken.
• Blending
• Once the plums have fully softened (usually after 1-2 hours), remove the cinnamon stick and use an immersion blender to puree the mixture until smooth. If you don’t have an immersion blender, you can use a regular blender, but make sure the mixture has cooled slightly before blending.
• Final Cooking
• Return the pureed mixture to the pot and continue to simmer on low heat until it has reached your desired consistency. This can take an additional 30 minutes to an hour.
• Storage
• Once the plum butter has thickened, transfer it to sterilized jars, leaving about half an inch of space at the top. Seal the jars while the butter is still hot. Allow them to cool at room temperature, then store in a cool, dark place or refrigerate.