The Long Road To Powidl

It took me a long time to make this Powidl (pronounced: po-viddle), a thick Austro-Hungarian plum butter. I don?t mean that it?s an especially time-consuming process (it is, but the hands-on time is negligible) or that it?s difficult (it?s laughably easy). It?s more that sometimes (ok, constantly) I ramp up the difficulty factor of things in my head far more than necessary. It was this: the idea of preserving stuff scared me a little.