Powidl

The plum jam (also plum jam from Czech povidla ) is in the Bohemian and Austrian cuisine, a muscle that from the fruits of plum (Prunus domestica domestica ) is produced. The plum jam is used in Austria and in Bohemia as a filling for dumplings, Kolaches, plum puree parcels, Powidlpofesen, Powidlkuchen and yeast dumplings, but also as a spread. Powidl is durable and is traditionally kept in clay pots.

Production

In contrast to the jam or marmalade plum jam is traditionally produced only by boiling sugar or gelling agents and preservatives. As an ingredient or parched fresh plums can be used; Powidl originally was made in the Bohemian cuisine from dried fruits.

For the sweetness of natural sugars of the fruits used may be sufficient if one reduces a large amount of output strong enough. Plum jam is cooked for hours until the required consistency and sweetness is achieved. The fruit should be harvested only very late and preferably have already survived frost, so that there is enough sugar has formed. With lower initial amount and shorter boiling it is necessary and permissible, add sugar. Plum jam, which is made with no added sugar, consists of approximately 500 grams of fruit per 100 grams; commercially under the designation " Powidl " but also products with added sugar and a Rohfruchtanteil of around 300 grams of fruits sold per 100 grams.

The color is almost black in some recipes achieved by the addition of green walnuts ( all immature walnut shell included ).

Demarcation to the plum

With accession to the EU, the parallel use of the term plum jam and plum jam was agreed. According to Austrian Food Code Powidl is a Obstmus from plums, apply to the following requirements:

• Dry mass of at least 53 %, at least 58 % added sugar
• Not more than 30 % share of added sugar in the finished product

In practice, only products may be marketed as " Powidl " which meet these requirements. Of course, apply to German Food Code for the term " plum " such strict criteria, namely:

• Dry mass of at least 50 %
• Not more than 30 % share of added sugar in the finished product
• At least 140 parts per 100 parts of fruit plum
• Which no more than 35 parts of dried fruit

Therefore, one can perhaps say that the term " plum " in Germany plays a similar role as " Powidl " in Austria. In contrast, " plum " in Austria is considered as a replacement name for products which may not be declared as Powidl for not achieving the minimum requirements. This can lead to misunderstandings in communication between Austrians and Germans.

In Germany, the word " Powidl " relatively unknown and is really only associated with the Bohemian and Austrian cuisine.

Others

The traditional, rustic plum jam production was a late autumnal society event where plum jam this joint in large quantities as winter supplies and natural sweeteners (see Apfelkraut ) was prepared. As the tough Cooked must be vigorously stirred constantly, you have replaced each other with heavy muscle work, while the other participants, meanwhile, were doing lighter needlework.

Contrary electuaries Powidl is made exclusively from plums.

The Czech Powidl designation povidla only exists as a majority; the word is probably linked to the ancient Indian root word pavitra ( "screen", " loud " ) together.

The term " ... is powidl me " means " ... I do not care " and is preferably used ( Viennese ) in affect.