Plum jam
Plum is a thickly cooked porridge of plums or other plums , who as a spread and an ingredient for confectionery and pastries serves. In Switzerland the common plum jam is called Latwerge , in Austria it is called Powidl . In parts of Hesse one speaks of plum honey . In southern Hesse and the Palatinate, Latwerge is also common , in Lorraine and Alsace, squeeze hammer (squeeze = plum) is common, and in Silesian dialect one speaks of Schmootsch . The name Kreude is also common in various regions .
Plum jam
preparation
In contrast to jam or jam , plum jam is traditionally only made by reducing it without any gelling agents or preservatives . For preparation, plums that are as ripe and sweet as possible are pitted, roughly chopped, with a maximum of a quarter of their weight in sugar and, depending on the recipe, mixed with a little vinegar to rest for a day. Then the sugar pulled a large part of the juice out of the cell tissue by means of osmosis . Subsequently, the mixture at a moderate temperature over several hours and with regular stirring cooked open until a thick, dark violet to brown Mus arose.
According to the German Food Book, a product sold under the name "plum jam", "plum jam" or "plum jam" must meet the following requirements: 100 parts of plum jam contain at least 140 parts of pitted plums and a maximum of 30 parts of sugar. Of the 140 parts of fruit, a maximum of 35 parts may come from prunes. The dry matter must be at least 50%.
Preservation
The plum jam can be kept for several years by heating it once until it comes to the boil, removing water when simmering again and keeping the total sugar content. No further preservation is necessary when filling into jars (e.g. with screw caps ) if the jars have been rinsed with boiling water before filling. Alternatively, the contents can be sterilized when boiling in the jar. Traditionally, plum jam was kept in earthenware pots. If the puree is only boiled down briefly and not thickly, it remains sour, the sugar content is lower and the shelf life is reduced. Spoilage can be recognized by the smell of vinegar or mold. Sprinkling the cellophane with potassium sorbate is no longer recommended, the use of salicylic acid is no longer permitted.
Seasoning
Usually thickly cooked plum jam is seasoned with cinnamon , cloves or star anise , which are added before or during cooking. The mush gets a special note if you add some green walnuts with an outer shell. An almost black end product is then created.
Regional variants
Another variant is the Mecklenburg plum jam , which is particularly well known in Mecklenburg-Western Pomerania . This is an unseasoned plum jam, so its recipe contains only plums and sugar, but no spices. Schmootsch is called the variant from the Silesian cuisine .
Latwerge
The latwerge, which is actually a form of medicinal preservation as a lick , often refers to plum or plum purée, but can sometimes also be made from sloe , juniper , rose hip , spruce shoots , etc. There are numerous regional variants of the electuary and different spellings and names ( of Latwerg; regional Lattwerg , Lattwersch , Latwäri , Latweje , Latwejsche , Latsch Minimize , leak grease , Leckmerich , Leckwenisch , Lekwar , Laksem or Laxem called).
Latwerge is used both as a spread and to sweeten quark dishes and other desserts. As Lattwaerick in is Pennsylvania Dutch strongly thickened apple and / or pear juice called, which in the Rhineland as apple butter , in Belgium as Sirop de Liège and in Western Switzerland as vin cuit ( "cooked wine" not to be confused with the fermented must concentrate Vin cuit de Provence ) is known.
preparation
Traditionally, the plum latwerge was cooked in huge quantities in the copper washing kettle of the laundry room with the help of neighbors . Occasionally, however, joint preparation can still be found today - to maintain "tradition, [...] preservation of cultural assets as well as [...] of the community."
Nowadays, on the other hand, the preparation takes place in household quantities on the stove, sometimes in the oven.
The latwerge does not require any additional ingredients. Depending on the region, about 10% sugar and spices (e.g. cinnamon, star anise) are added towards the end of the cooking time.
powidl
Powidl (also Powidel, from Czech povidla or Polish powidła ) is plum sauce used in Bohemian and Austrian cuisine . The Powidl is used as a filling for Buchteln , Kolatschen , Powidltascherln , Powidlpofesen, Powidlkuchen and Germknödel , but also as a spread.
Manufacturing
The traditional, peasant Powidl production was a late autumn social event, in which this plum sauce was jointly produced in large quantities as a winter supply and natural sweetener. Since the tough cooked food has to be constantly stirred vigorously, the heavy muscle work has been relieved from each other.
Fresh plums or plums that are harvested at a later point in time can be used as an ingredient. If the initial quantity is lower and the cooking time is shorter, it is necessary and permissible to add sugar. Powidl, which is made without added sugar, consists of approx. 500 grams of fruit per 100 grams; In the trade, however, products with added sugar and a raw fruit content of around 300 grams of fruit per 100 grams are sold under the name “Powidl”.
With the accession to the EU , the parallel use of the terms Powidl and plum jam was agreed. According to the Austrian food book , Powidl is a fruit purée made from plums, for which the following requirements apply:
- Dry matter at least 53%, with added sugar at least 58%
- A maximum of 30% added sugar in the finished product
In practice, only products that meet these requirements may be traded as "Powidl". In Austria, “plum jam” is used as a substitute for products that cannot be declared as Powidl because they do not meet the minimum requirements.
Trivia
The expression “… is powidl” means “… I don't care” and is preferably used in affect ( Viennese ).
Web links
Individual evidence
- ↑ Barbara Suchner: Silesian Dictionary . 3. Edition. Husum paperback, 1996, ISBN 3-88042-766-6 .
- ↑ Principles for fruit products . In: Federal Ministry for Food and Agriculture (Ed.): Food book . January 8, 2008, 5.2 Plum Jam, p. 50 ( bmel.de [PDF]).
- ↑ Andrea Haefely: A treey spread . In: The Swiss Observer . No. 14 . Axel Springer Switzerland, Zurich July 4, 2007 ( observer.ch ).
- ↑ Ernst Christmann, Julius Krämer: Latwerge . In: Palatinate dictionary . Wiesbaden / Stuttgart ( germazope.uni-trier.de - 1965-1997).
- ^ Anne Dammel, Gabi Bender: Latejetage. In: Landfrauen-Nauhaim.de. September 20, 2006, archived from the original on September 27, 2007 ; Retrieved June 3, 2014 .
- ↑ Protocol No. 10 on the use of specifically Austrian expressions in the German language within the European Union. In: Federal Law Gazette No. 45/1995. RIS , January 1, 1995, accessed April 1, 2014 .
- ↑ Observance of Austrian expressions. (PDF; 91 kB) European Union , accessed April 1, 2014 .
- ↑ 2.2.1.2 Powidl. In: Austrian food book online. Retrieved June 10, 2014 .