Best Prune Filling Lekvar Recipes

LEKVAR (PRUNE FILLING OR PRUNE BUTTER)

Steps:

• 1. Combine everything into a saucepan (except brown sugar) and cook on low heat, stirring every few minutes. Heat to boiling.
• 2. Lower heat to simmer, cover pan and cook for 20 minutes, stirring every few mins.
• 3. Remove 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.

LEKVAR PRUNE PLUM FILLING OR (APRICOT)

Steps:

• Simmer all ingredients, except brown sugar, covered 25- 30 minutes until very soft and most of water is evaporated.
• Uncover last few minutes if necessary.
• Remove from heat and mash.
• Stir in brown sugar.
• You can keep Lekvar in the refrigerator for a long time.
• Put it in a canning jar.

PRUNE FILLING (LEKVAR)

Steps:

• Combine water or orange juice, lemon juice, prunes, raisins, sugar and cinnamon in a small saucepan over a low heat.
• Simmer for 8 to 10 minutes, tossing and stirring the fruit to soften the prunes and plump the raisins.
• Make sure the bottom does not stick and the mixture doesn't boil.
• Remove pot from heat and allow contents to cool for 5 minutes.
• Add cinnamon and walnuts, if using, and process in food processor until it forms a thick puree.
• Add a bit more orange juice or water to thin the puree if necessary.
• Taste and add 1 tablespoons of sugar at a time until filling is desired sweetness.
• Filling should be thick and moist.
• Chill filling slightly before using.
• Will keep in the fridge for up to 2 weeks or in the freezer for up to 6 months.
• If chilled filling is too stiff to spread, loosen with a bit of warm juice or water.