Serves 1
50 min
Lekvár
Recipe GLPR7ac393ae54e3c3
Lekvár is a traditional Eastern European fruit preserve made by gently cooking dried apricots or prunes with sugar and lemon juice until they transform into a thick, spreadable paste. Optional ground nuts add richness and depth. This naturally vegan and gluten-free preserve is perfect as a spread for bread, a filling for pastries, or a sweetener for various desserts.
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Ingredients
1 pound (500 g) Dried apricots or prunes, pitted
to just cover fruit Water
1½ ounces (50 g) Granulated sugar
1½ tablespoons Lemon juice
⅝ ounces (20 g) Ground almonds or walnuts, optional
Directions
Place the dried apricots or prunes in a heavy-bottomed saucepan and add just enough water to cover them. Bring to a gentle simmer over medium heat.
Cook the fruit uncovered for 20–30 minutes, stirring occasionally, until the fruit is very soft and breaks down easily when pressed with a spoon.
Add the granulated sugar and lemon juice to the cooked fruit, stirring well to combine.
Continue cooking over medium heat for another 10–15 minutes, stirring frequently, until the mixture becomes thick, dark, and jam-like. The paste should be so thick that a spoon drawn through it leaves a clear trail.
If using ground nuts, stir them in near the end of cooking until evenly distributed.
Remove from heat and allow the lekvár to cool. It will continue to thicken as it cools. Store in clean jars once fully cooled.
