Powidl is a plum butter or very thick plum jam that is very often used as a filling in desserts in the Austrian kitchen. I love Austrian Germknödel, a sweet thick yeast dumpling filled with Powidl and topped with a poppyseed sugar.
To make Powidl, it is best to use very ripe, sweet Italian plums as there is no sugar added in this traditional recipe. A lot of old recipes do not even add any spices at all. It is easy to make but requires time and a lot of stirring - well worth it. And when plums are in season and you are lucky to have a big tree in your garden but feel like you can't handle the abundance, this is an easy way to make good use of a lot of fruit.