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{{Short description|Sweet prune spread}} {{no footnotes|date=June 2015}} {{Infobox food | name = Powidl | image = File:Mazowieckie powidla sliwkowe (cropped).jpg | image_size = 250px | caption = Powidła from Poland | alternate_name = | place_of_origin = [[Bohemia]] | region = | creator = | course = | type = [[Spread (food)|Spread]] | served = | main_ingredient = [[Prune plum]]s | variations = | calories = | other = }} '''Powidl''' (also '''porvidl''', '''powidła''', '''povidla''', or '''powidel''') is a [[plum butter]], a type of [[fruit spread]] prepared from the [[prune plum]], that is popular in Central Europe. Unlike [[jam]] or [[marmalade]], and unlike the [[German language|German]] ''[[Pflaumenmus]]'' (plum puree), powidl is prepared without additional [[Sugar substitute|sweeteners]] or [[gelling agent]]s. Powidl is cooked for several hours, in order to achieve the necessary sweetness and consistency. The plums used should be harvested as late as possible, ideally after the first frosts, in order to ensure they contain enough [[sugar]]. In [[Austria]], [[Moravia]] and [[Bohemia]], powidl is the basis for [[Buchteln]], powidl cake and [[Germknödel]], but it is also used as a sandwich spread. Powidl will keep for a long time, especially if kept in traditional crockery. Traditionally, large amounts of powidl to be used as a winter store and natural sweetener were prepared in late autumn during a communal event. Since constantly stirring the pot was exhausting work, people took turns, and did easier work in between turns. The Czech term ''povidla'' is plural only (the Polish word ''powidła'' as well). Traditionally the plums were "overcooked," (to promote evaporation) in a copper kettle, or sometimes vinegar preserved, or even steamed.<ref>{{Cite book |last1=Hernik |first1=Józef |url=https://books.google.com/books?id=c6xTEAAAQBAJ&dq=Powidl+Plums&pg=PA66 |title=Cultural Heritage—Possibilities for Land-Centered Societal Development |last2=Walczycka |first2=Maria |last3=Sankowski |first3=Edward |last4=Harris |first4=Betty J. |date=2021-12-08 |publisher=Springer Nature |isbn=978-3-030-58092-6 |pages=66 |language=en}}</ref> 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.<ref>{{Cite book |last=Farmers and Gardeners of Centre Terre Vivante |title=Preserving food without freezing or canning: traditional techniques using salt, oil, sugar, alcohol, vinegar, drying, cold storage, and lactic fermentation |date=2007 |publisher=Chelsea Green Pub |others=Foreword by [[Deborah Madison]] |isbn=978-1-933392-59-2 |edition=New |location=White River Junction, Vermont |pages=140 |language=en |oclc=122280218}}</ref> Another recipe for "traditional Austrian plum butter" recommends roasting the plums in an oven and then transforming that [[compote]]-like dish into jam.<ref>{{Cite book |last=Thample |first=Rachel De |url=https://books.google.com/books?id=LFuaDwAAQBAJ&dq=Powidl+Plums&pg=PT158 |title=Gifts from the Modern Larder: Homemade Presents to Make and Give |date=2019-10-03 |publisher=Octopus |isbn=978-0-85783-830-8 |language=en}}</ref> [[File:Povidla 6168-1.jpg|thumb|right|Cooking down the fruit for povidla made in Czechia]] Powidl is a key ingredient of the popular Austrian street food ''pofesen'', which is a jam-filled form of French toast.<ref>{{Cite book |last1=Kraig |first1=Bruce |url=https://books.google.com/books?id=9XCjAQAAQBAJ&dq=Powidl+Plums&pg=PA30 |title=Street Food around the World: An Encyclopedia of Food and Culture |last2=Sen |first2=Colleen Taylor |publisher=ABC-CLIO |year=2013 |isbn=978-1-59884-955-4 |pages=30 |language=en}}</ref>
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