RFCJ RECIPE ARCHIVE
Posted by : Phyllis Jaffee Plum Jam Hamentasch Filling: Povidl - pareve
Regarding the prune plum recipes: I was taught by my mother to make "Povidel" as a child and have continued the tradition every year, even tho my mother doesn't make it anymore. She made it with just the plums and sugar and cooked it down to a thick filling -- about 10 hours!! The ratio is one cup of sugar to one pound of plums. Pit them and just toss them in the pot. For a more modern canning treatment -- I just freeze it. It keeps for a least two years--I know from experience ;-) Now for the treat. I really only use the filling once a year -- In March/April. It becomes the filling for my hamantaschen. I will probably be drummed out of the family for sharing this secret but here it is. Mix the povidel with shredded coconut, chopped walnuts and golden raisins. Put a tablespoonfull onto a rolled cookie-dough circle and form the "hat". Bake until the hamantaschen becomes lightly browned. Try to eat one -- you won't be able to. They are to die for! Phyllis Jaffee
