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.
Note: Before attempting a home canning project, read what the Ball canning jars company has to say about it.
Which Is Which?
One of the simplest ways to tell the difference is by their consistency. You know, for example, that jam doesn't shake so it must be jelly! But they vary in other ways too.