Powidl

Powidl, also known as porvidl, powidla, povidla, or powidel, is a traditional fruit preserve made from prune plums. It is popular in Central and Eastern Europe, particularly in Austria, the Czech Republic, Poland, and Hungary.

Unlike typical jams or marmalades, powidl is unique because it is prepared without any added sugar or gelling agents. The process involves cooking plums slowly for several hours to concentrate their natural sweetness and achieve a thick, spreadable consistency.​ The plums used in powidl are typically the Zwetschgen or Damsons variety and are usually harvested late in the season, often after the first frost, to ensure they are as sweet as possible.

The preparation involves washing, pitting, and cooking the plums with minimal water, allowing them to break down and release their juices. This long, slow cooking process is crucial for developing the rich, complex flavors characteristic of this fruit spread​.

Powidl is versatile and can be used in various culinary applications. It is commonly used to fill traditional pastries and baked goods such as germknödel, buchteln, and powidltascherl. It can also be enjoyed as a spread on bread, a topping for pancakes and waffles, or even as a component in savory dishes like sauces and glazes for meats​.