9/12/2023 0 Comments Prune plum downloadPruning helps balance the top growth of your tree with the root system, giving the roots time to re-establish in your yard before spring growth. Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that compote-like dish into jam.When your tree is dug up from our fields to be shipped to you, the root ball loses many of its tiny feeder roots, which are needed to absorb moisture and nutrients. One recipe for "dark red plum jam" (povidl) begins with placing the plums in a fermentation crock along with sugar and cider vinegar, and letting the mixture sit for a day before cooking. Traditionally the plums were "overcooked," (to promote evaporation) in a copper kettle, or sometimes vinegar preserved, or even steamed. The Czech term povidla is plural only (the Polish word powidła as well). Since constantly stirring the pot was exhausting work, people took turns, and did easier work in between turns. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Powidl will keep for a long time, especially if kept in traditional crockery. In Austria, Moravia and Bohemia, powidl is the basis for Buchteln, powidl cake and Germknödel, but it is also used as a sandwich spread. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough sugar. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. Unlike jam or marmalade, and unlike the German Pflaumenmus (plum puree), powidl is prepared without additional sweeteners or gelling agents. Powidl (also porvidl, powidla, povidla, or powidel) is a fruit spread, prepared from the prune plum, that is popular in Central Europe.
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