Hungarian Lekvar Prune or Apricot Butter

Dried apricots
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Prep: 5 mins
Cook: 60 mins
Total: 65 mins
Servings: 16 servings
Nutritional Guidelines (per serving)
17 Calories
0g Fat
4g Carbs
1g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 16
Amount per serving
Calories 17
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 1g 3%
Protein 1g
Calcium 4mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Hungarian prune or apricot lekvar is the equivalent of a fruit butter or a Polish powidła or plum butter, except it's made with dried fruit (although some Hungarian recipes use fresh fruit).

This 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.


  • 1 pound dried apricots or pitted dried prunes
  • Water to cover the fruit
  • 1/2 to 1 cup sugar (white, to taste)

Steps to Make It

  1. Gather the ingredients.

  2. 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.

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

  4. Place hot lekvar in hot sterilized jars, leaving 1/4 inch of headspace. Cover with hot sterilized lids and rings.

  5. Process in a water bath for 10 minutes. Remove to counter and allow to cool before storing in a cool, dry, dark place.

  6. Enjoy!


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