Making plum butter and drying plums are probably the oldest and most widespread fruit preservation techniques in the history of Hungarian gastronomy. Hungarian plum butter (szilvalekvár) is a unique and culturally significant food product, and throughout the changes in Hungarian cuisine, it has always remained an important ingredient, not only as a filling for dumplings, but also in all sorts of pastries, buns, lattice pies, poppy seed cakes, and even Christmas cookies.

The most famous tradition of making plum jam comes from Szatmár, where large quantities of plums are grown and made into plum butter using Penyige plums, while in other regions, the Beszterce type is the most popular for this purpose. Plum butter is often cooked in giant copper cauldrons over an open fire, stirred occasionally with large wooden spoons, sometimes for as long as 12 hours.

This slow-cooking process helps to concentrate the flavors without the need for added sugar or preservatives, relying entirely on the natural sweetness of the plums. It results in a thick, dark, and intensely flavored spread that has a longer shelf life due to the natural preservation methods used during its preparation. This makes it a popular choice for those looking for natural and traditional food products.

The traditional plum butter is often associated with the Szatmár region in Hungary, however, plum butter is cooked in nearly every part of the country. The product is valued not only for its taste, but also for its health benefits. It supports various aspects of health, from digestive wellness to heart health. Plum butter is rich in vitamins like vitamin C and K, as well as minerals such as potassium. It’s also packed with dietary fibers and antioxidants, particularly polyphenols, which help combat oxidative stress in the body and reduce inflammation, potentially lowering the risk of chronic diseases.

In lack of a cauldron you can make your own plum butter in the oven. Many believe that Hungarian plum butter’s extreme simplicity is just a myth, but in this case, the legend is true: you really don’t need any sugar, thickening agents, pectin, or anything else. The reason is because, in an ideal case, plum contains everything needed for a plum butter: enough pectin and sugar. You just need to pit the plums, put them in a pot, and keep an eye on them for a very long time. However, it does matter what you put in the pot, what kind of pot you use, and how you watch over it.

Let’s see what you need to make Hungarian plum butter.