Lekvar is a thick jam or fruit butter of Central and Eastern European origin. Lekvar is also very thick, sometimes a coarse jam of pure ripe fruit usually apricots or prunes. Lekvar can be used as a twist in pierogi fillings.
I edited the recipe a little after making it this year (2015) which worked out to make a more consistent and thicker lekvar for use with kalacky or kalache…
After the lekvar cools portion the made amount and put into pint or quart size plastic zipper storage bags. Keep handy what you need during the holidays in the refrigerator and freeze the leftovers for up to 6-9 months.
To use the bagged lekvar, snip off a corner of the freezer bag and use it as a pastry bag to fill your cookies and pastries.
- 1 lb. of dried Apricots OR pitted dried Prunes
- Water to just cover
- 1 cup of sugar
- Put about a pound of the dried fruit choice in a sauce pan;
- Cover with water, set on the stove to cook, and bring to an initial boil;
- Lower temperature, cover with lid and simmer on low for about an 30-60 mins or until the fruit is very soft;
- Do not let all the water evaporate yet. Add a little water to keep this from happening;
- When the fruit is soft remove from heat and allow to cool a little before adding to your food processor;
- Add one cup of sugar (accordingly to your tastes and needs) and begin to chop and then puree the fruit along with the sugar until smooth and consistent throughout with no lumps;
- Pour the puree back to your sauce pan;
- Cook a little more until it is thick;
- Place the puree into a couple of pint sized zip-seal freezer bags or plastic containers and label.
- These bags can be frozen until you need them or used right away.
- You can use the bag as a pastry bag which can be used to squeeze the puree onto a rolled cookie dough for baking. This saves a lot of time and mess.
- You will want to make both prune and apricot.
- The lekvar stores well in the fridge and freezes very well for use much later.
- This is great when fruit is cheapest during season.
Originally Publish on: Dec 18, 2013