|Nutritional Guidelines (per serving)|
|Servings: 1 pint (16 servings)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 1g||3%|
|*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.|
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)
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.
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.
Place hot lekvar in hot sterilized jars, leaving 1/4 inch of 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.
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.