Plum butter

In this article we are going to explore the topic of Plum butter in depth, analyzing its different aspects and its possible implications. Plum butter is a topic that has been debated for a long time, and is relevant in various contexts, from the personal to the professional sphere. Throughout this article, we will examine the various perspectives that exist on Plum butter, as well as its evolution over time. Likewise, we will try to shed light on the possible future implications of Plum butter and its impact on our society. We hope that this article can provide a broad and comprehensive overview of Plum butter, helping readers better understand this topic and its implications.

Powidl, a kind of plum butter

Plum butter is a type of fruit butter made out of plums. The plums are cooked until reduced to a paste. Spices, preservatives, or sweeteners can be added.

Varieties

Traditional plum butter manufacturing in Vysočina, Czech Republic
  • Magiun is the Romanian type of plum butter. One version, magiun of Topoloveni is a food specialty with protected designation of origin (PDO) which is contains 100% plums, without any sweeteners or preservatives allowed.[1][2]
  • Powidl is a plum butter popular in Central Europe, particularly in Austria, Czech Republic, Poland. It is prepared usually without additional sweeteners or gelling agents, though there are recipes in Austria which allow the addition of spices and/or sugar [3] For example, in order for a product to be called powidl on the Austrian market must contain at least 53% dry matter and a maximum content of added sugar of up to 30%.[4]
  • Pflaumenmus is the German version. In order for the plum butter to be called pflaumenmus on the German market, the product must meet the following requirements: Per 1000 g pflaumenmus, at least 1400 g pitted plums must be used and a maximum of 300 g sugar. Of the 1400 g fruit, a maximum of 350 g may come from dried plums. The dry matter must be at least 50%.[5]

See also

References

  1. ^ Horvat, Cristina (14 July 2011). "O poveste românească de succes: magiunul de Topoloveni" [A Triumphant Romanian Story: Plum Butter of Topoloveni]. Cotidianul.ro (in Romanian). Retrieved 2024-02-28.
  2. ^ Anghel, Carmen (10 March 2014). "Magiunul din prune Topoloveni este artă gastronomică" [Plum Butter of Topoloveni is Gastronomical Art]. Jurnalul.ro (in Romanian). Retrieved 2024-02-28.
  3. ^ Thample, Rachel De (2019-10-03). Gifts from the Modern Larder: Homemade Presents to Make and Give. Octopus. ISBN 978-0-85783-830-8.
  4. ^ "Powidl. In: Österreichisches Lebensmittelbuch online". Lebensmittelbuch. 5 December 2022. p. 52. Retrieved 2024-02-28. Ein aus frischen oder gedörrten Zwetschken/Pflaumen hergestelltes eingedicktes Obstmus, welches die Bezeichnung "Powidl" trägt, enthält mindestens 53 % Trockensubstanz (refraktometrisch) im Fertigprodukt, gezuckerter Powidl mindestens 58 %. Der Anteil an zugesetztem Zucker im Fertigprodukt von Powidl beträgt maximal 300 g im Kilogramm.
  5. ^ "Leitsätze für Obsterzeugnisse, chapter 5.2 Pflaumenmus" (PDF). Lebensmittelbuch. 5 April 2022. p. 52. Retrieved 2024-02-28. Für 1000 g Pflaumenmus werden mindestens 1400 g Pflaumenpülpe oder Pflaumenmark mit einem Mindestbrixwert von 12,0 (davon höchstens 350 g aus getrockneten Pflaumen) und höchstens 300 g Zuckerarten, verwendet
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