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Easy Lekvar Recipe — 12 Comments

  1. Apricot and prunes I cook down myself…just strain it first before you put in a blender…and really there no need to go the blender route…cool and fill… just in case there’s a piece of shell…Strain

  2. To make cleanup easier, wash your pot and utensils soon after you are done transferring. Use your plastic baggies as a pastry bag by snipping off a corner. Easy to fill your pastries and no spoons to cleanup.

  3. I should add that warning to the site recipe. Reduce until it gets to the consistency you desire and it will also thicken more as it cools to room temp. As it is cool enough to work with, transfer your portions to your plastic zipper bags.

  4. I’m glad to share the recipe with everyone. Michael, you are so correct about being better than jar (or canned) varieties. Homemade even has a much more REAL flavor and aroma. And NO PRESERVATIVE chemicals either. Pat, that is the main reason I decided to make my own – I can NOT find anything near it in South Carolina. The only thing here is pie fillings and they CAN NOT be used as a cook filling. Even the canned lekvar tends to run. Enjoy the Slavic Cooking site.

  5. FacebookThis is a great and easy recipe. It is much better than the jar type which runs when I bake. I find that it is imperative that after you return the lekvar to the pot after the food processor that you do not leave the stove for a second or it will burn and be ruined. I reduce mine until a spoon stands straight up in it.

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