lekvar (prune filling or prune butter)
This prune filling is a cooked, thick jam or spread (like apple butter) that can be used to fill cakes, cookies or used as a jam on toast or muffins. Growing up I ate delectable prune-filled pastries thanks to my Slovak grandma! Smelling this while it is slowly cooking on the stove reminds me of her. Keep this covered in the refrigerator for up to 3 weeks. It can also be frozen if you aren't going to use it all at once.
prep time
5 Min
cook time
40 Min
method
Stove Top
yield
It makes about 2 cups.
Ingredients
- 2 cups dried prunes
- 1 cup water
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1 dash clove
- 1 dash cinnamon
- 1/3 cup brown sugar
How To Make lekvar (prune filling or prune butter)
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Step 1Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
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Step 2Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
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Step 3Remove lip from pan and add brown sugar. Cook, reducing liquid and stirring every few minutes. Be sure not to scorch. Mash with a wooden spoon until prunes are soft and broken up and mixture is thick until the consistency is like oatmeal (about 20 more minutes so be patient). It will thicken more when cooled. - Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Spreads
Category:
Jams & Jellies
Ingredient:
Fruit
Culture:
Eastern European
Method:
Stove Top
Tag:
#Heirloom
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