When plums are in season during the summer, I like to make homemade Zwetschkenröster (stewed plums), especially if I have some slightly shriveled plums that need to be used up.
This simple and quick recipe pairs well with Kaiserschmarrn, Grießschmarrn, sweet dumplings, Buchteln, and more.
![Zwetschkenröster in enamel pot.](https://www.vienna-sunday.kitchen/wp-content/uploads/2024/07/Zwetschkenroester-3-von-4.jpg)
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What Goes Well with Zwetschkenröster
Zwetschkenröster is cooked with less sugar than jam and with less liquid than compote. This simple and quick recipe pairs well with Kaiserschmarrn, Grießschmarrn, Topfenknödel, Grießknödel, Buchteln, or even with pudding, in yogurt, and more.
Ingredients
Ingredients for about 2 jars, each 200g (7 oz):
- 500 g (1.1 lbs) plums, pitted and chopped
- 3-4 tablespoon water
- 50 g (¼ cup) sugar
- 1 pinch cinnamon
- 1 tablespoon vanilla sugar (1 packet, about 12 g)
Instructions
Wash, pit, and roughly chop the plums. (Cut into quarters.) Add to a pot with a little water and all the other ingredients, then bring to a boil.
Simmer on low heat for about 10 minutes until the plums are soft. Stir occasionally. Pour into clean jars through a funnel.
Preserving Zwetschkenröster
In clean jars, Zwetschkenröster will last for a few weeks in the refrigerator. However, if you want it to be shelf-stable outside the refrigerator for longer, jars and lids must be boiled/sterilized for about 10 minutes before use. This can be done in a pot of water (fully submerged), in a steam oven, or directly in the oven for 10 minutes at 120°C (250°F). After sterilizing, the lids and jars should be placed on a clean or also sterilized kitchen towel using clean or sterilized tongs.
After filling and sealing the jars, they should be additionally pasteurized (canned) by placing them in a pot and filling with water until about ¾ of the jars are covered. Then pasteurize at 80°C (175°F) for 30 minutes. (Just simmer, do not let it boil!) Note: a cloth or insert grid should be placed at the bottom of the pot under the jars to prevent direct contact with the pot bottom, which could cause the jars to overheat and break. Alternatively, use a steam oven or canning machine.
With proper canning and clean, hygienic handling, Zwetschkenröster will last 1-2 years in a cool room (e.g., a cellar). Once opened, use within a few weeks.
RECIPE
Zwetschkenröster (Stewed Plums)
Zutaten
- 500 g plums 1.1 lbs
- 3-4 tablespoon water
- 50 g sugar ¼ cup
- 1 pinch of cinnamon
- 1 tablespoon vanilla sugar or vanilla flavor
Anleitung
- Wash the plums, remove the stones and cut roughly into pieces.
- Bring to the boil in a pan with a little water and all the other ingredients.
- Simmer for approx. 10 minutes on a low heat until the plums are soft.
- Pour through a funnel into clean screw-top jars.
(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen
Juli 26, 2024 Hast du das Rezept ausprobiert? Dann freue ich mich über deine Bewertung!! / Rate this Recipe!
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