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5 from 3 votes

Powidl recipe

This authentic Powidl preserve contains the pure essence of plums and won’t taste of sugar like typical jams. As a rule of thumb, you'll end up with 20% of the initial plum weight when making Powidl, for example 5kg of plums will cook down to 1kg of Powidl. 


  • 2.5 kg Zwetschken/damsons/plums
  • 1 lemon grated zest only
  • 1/2 tsp ground cloves and/or cinnamon
  • 2 tbsp dark rum


How to make Powidl

  • Take a quantity of Zwetschken/damsons/plums (e.g. use 2.5kg to make 500g of Powidl), halve and de-stone the fruit. Add a few de-stoned dried plums if you like. It adds an additional layer of flavour complexity to the Powidl.
  • You can add grated lemon zest, a little bit of ground cloves and/or cinnamon and some dark rum (Stroh if you are going all Austrian).
  • Bring to a boil in a suitable pot and slowly simmer on a low heat for several hours
  • Stir frequently.
  • Continue until the plums have cooked down to a dark purple or brownish pulp - a viscous paste which is spreadable i.e. it shouldn't be too runny and not too thick.
  • Fill into jam glasses.