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A Taste of Old-World Europe: Homemade Prune Butter (Povidla) – vegetarian recipe
Stav Kogan

A Taste of Old-World Europe: Homemade Prune Butter (Povidla)

Step into a cozy European kitchen with this treasured recipe for Czechoslovakian Prune Butter, or Povidla. This deeply flavorful, velvety smooth concoction is a rich, sweet, and slightly tangy spread perfect for scones, muffins, or toast.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings: 4 cup
Calories: 52
Ingredients Method Nutrition

Ingredients
  

  • ¾ pound (340 g / 12 oz) pitted prunes
  • 2 cups (475 ml) water
  • ½ cup (120 ml / 4.1 fl oz) orange juice
  • Juice of 1 lemon
  • 2 cups (400 g / 14.1 oz) granulated sugar
  • Dash of salt
  • For a deeper, spiced flavor, add a cinnamon stick or a few whole cloves to the pot during the initial simmer. Just be sure to remove them before blending.
  • The prune butter will bubble and may splatter as it thickens. Use a deep pot and a splatter guard to keep your stovetop clean and prevent burns.
  • For long-term, shelf-stable storage or for gifting, use properly sterilized canning jars and process them in a water bath according to standard canning procedures.
  • Use high-quality, plump, and moist pitted prunes for the best final texture and richest flavor. Avoid any that seem overly dry or hard.

Method
 

  1. In a heavy-bottomed, medium saucepan, combine the pitted prunes, water, orange juice, lemon juice, sugar, and salt.
  2. Bring the mixture to a rolling boil over medium-high heat.
  3. Reduce the heat to low, cover, and let it gently simmer for 30 minutes, allowing the prunes to soften completely.
  4. Carefully transfer the hot mixture in batches to a blender or food processor.
  5. Blend until the mixture is completely smooth and puréed.
  6. Return the smooth purée to the saucepan and continue to simmer on low heat, uncovered, for another 20-30 minutes.
  7. Stir frequently to prevent it from sticking and scorching as it thickens.
  8. To check if it's ready, perform a plate test.
  9. Place a small plate in the freezer for a few minutes.
  10. Drop a spoonful of the hot butter onto the cold plate and return it to the freezer for 5 minutes. If a watery rim does not separate from the butter, it is perfectly thickened. If it does, continue cooking for another 10 minutes and test again.
  11. Once done, remove the pan from the heat and let the prune butter cool to lukewarm. Spoon it into clean, airtight glass jars or containers. It will keep in the refrigerator for several months.

Nutrition

Calories: 52kcalCarbohydrates: 13.4gProtein: 0.2gFat: 0.1g

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