Hungarian Lekvar Apricot or Prune Butter
A simple, three-ingredient Hungarian fruit butter, ideal for pastries or spreading on rolls.
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Instructions
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Start boiling water with dried apricots or prunes in a saucepan; cook until the fruit is soft.
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Remove from heat and purée the fruit until smooth.
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Return the purée to the saucepan, add sugar, and cook until the mixture is thick, adjusting sweetness as desired.
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To can, fill hot sterilized jars with the hot lekvar, leaving 1/4 inch headspace, then seal with lids and rings.
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Process jars in a water bath for 10 minutes, then cool before storing.
Nutritional Info (per serving)
Calories:
117 kcal
Carbohydrate:
30 g
Cholesterol:
0 mg
Fiber:
2 g
Protein:
1 g
Saturated Fat:
0 g
Sodium:
3 mg
Sugar:
28 g
Fat:
0 g
Unsaturated Fat:
0 g