"Povidla" of Bargau - a remarkably well-preserving plum jam with no additives

 •  English

The 'povidla' of Bargau is the plum jam produced on the Bargau Valley of Bistrita-Nasaud County in northern Romania; its shelf life is remarkable - at least two years, with no sugar or preservatives added.


It's made exclusively of the Bistrita variety of plums — one of the most valued cultivars owing to its hard, sweet and scented pulp. Ripe plums are thoroughly washed; the pits are removed; the fruits are then boiled in brass pots, without prior crushing and without adding any sweeteners.

When it reaches the right consistency, the jam is poured either in clay pots or in jars. Housewives keep it unaltered in their pantries for a very long time. It is solid and it can be served for breakfast or used in cakes.

Povidla of Bargau has been certified as a traditional product in August 2013. It is prepared by the AFI ProFamilia Association of Bistrita in a social enterprise established on European funds in the commune of Bistrita Bargaului.

Since then, it has been promoted to traditional products fairs, and it began selling.

AFI ProFamilia chair Doina Monda says that the amounts produced sof ar are limited, because funds for purchasing the fruits are scarce. She hopes, however, this will change as a new project is implemented, securing jobs for more women of the Bargau Valley.AGERPRES

The content of the www.agerpres.ro website has the exclusive purpose of public informing.
All the information published on this website by AGERPRES is protected by relevant legal dispositions.
It is forbidden to copy, reproduce, recompile, decompile, distribute, publish, display, modify, create derived components or products or full services, as well as any exploitation of the site's content.
Details in the section Terms of Use. If you are interested in picking up AGERPRES news items, please contact the Marketing Department – marketing@agerpres.ro

The use of the Comments section entails your obligation to respect the AGERPRES terms and conditions in regards to the publishing of comments on the www.agerpres.ro.

Leave a comment