lekvar (prune filling or prune butter)
(1 rating)
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.
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(1 rating)
yield
serving(s)
prep time
5 Min
cook time
40 Min
method
Stove Top
Ingredients For lekvar (prune filling or prune butter)
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2 cdried prunes
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1 cwater
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1/4 corange juice
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1 Tbsplemon juice
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1/2 tspsalt
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1 dashclove
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1 dashcinnamon
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1/3 cbrown sugar
How To Make lekvar (prune filling or prune butter)
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1Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
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2Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
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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! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Lekvar (Prune Filling or Prune Butter):
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