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Povydlo is a fruit pulp cooked with or without sugar to a very thick consistency.
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It is popularly used as a filling for various kinds of pastries.
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When made of a medium consistency, it takes the place of jam.
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Povydlo may be made of any fruit, but plums are considered the best for this purpose.
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A combination of an equal quantity of plums and pears or plums and apples is excellent.
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Sugar may or may not be used, depending on the tartness of the fruit and on personal preference.
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Use fully ripe plums that are beginning to form wrinkles at the stems.
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At this stage the plums are sweet and less juicy.
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Wash, pit, and cut the plums into quarters.
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Put them into a preserving kettle and add a very small quantity of water--just enough to prevent burning.
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Cook slowly, stirring frequently, until fairly thick.
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Sweeten the fruit to taste if you wish.
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Place the fruit in a moderate oven (350AF) and cook, uncovered, stirring occasionally, for about 4 to 6 hours, or until the pulp is so thick that when cut across with a spoon it remains separated.
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Pack into hot sealers and cover.
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The povydlo is well concentrated and requires no sealing, but it may be sealed, if desired.
