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Hungarian Prune or Apricot Butter Recipe - Lekvar

User Rating 3 Star Rating (2 Reviews)

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Dried apricots are used in Hungarian lekvar.

Dried apricots or prunes are used in Hungarian lekvar.

© Flickr by The Well-Seasoned Cook
Hungarian prune or apricot lekvar is the equivalent of a fruit butter or a Polish powidla or plum butter, except it's made with dried fruit. The recipe calls for just three ingredients, so it's a snap to make. In addition to enjoying lekvar on breads and rolls, it is used extensively in pastries, desserts and cookies.

Makes 1 pint Hungarian Lekvar

Prep Time: 5 minutes

Cook Time: 1 hour

Total Time: 1 hour, 5 minutes

Ingredients:

  • 1 pound dried apricots or pitted dried prunes
  • Water to cover
  • 1/2 to 1 cup sugar, as desired

Preparation:

  1. Place apricots or prunes in a saucepan and cover with water. Bring to a boil, reduce heat and continue to cook until fruit is soft, adding more water as necessary.

  2. Remove from heat and puree fruit in a food processor or blender. Return to saucepan, add 1/2 to 1 cup sugar and cook until thick.

  3. Place hot lekvar in hot sterilized jars, leaving 1/4" headspace. Cover with hot sterilized lids and rings. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

  4. If you don't process in a water bath, the butter can be kept refrigerated for up to three weeks or frozen for up to one year.

  5. Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
User Reviews

Reviews for this section have been closed.

 4 out of 5
hungarian lekvar {PRUNE BUTTER}, Member grannybevy

WE MAKE THIS LEKVAR WITH UNSULFERED DRIED PRUNES. IT IS A RECIPE FROM MY HUSBAND'S GRANDMOTHER. SHE MADE IT OVER 100 YEARS AGO. WE USE A POUND OF DRIED PITTED ORGANIC PRUNES, COVERED WITH WATER. ALSO, WE ADD TWO CUT UP SMALL ORGANIC ORANGES WITH THE WHITE RIND REMOVED. GRATE THE ORANGE RIND AND ADD. USE 1/2 CUP SUGAR. WE ADD GROUND CLOVES AND GROUND CINNAMON TO TASTE. BRING TO A BOIL THEN REDUCE HEAT AND SIMMER FOR ABOUT AN HOUR. CAN PUREE IT BUT YOU DONT NEED TO. MAKES EXCELLENT PRUNE BUTTER.

19 out of 19 people found this helpful.

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