Return to Main Recipes Page/Return to Home Page

Lekvar II (P, KLP, TNT)
Source: My mother
Yield: 3 to 3-1/2 cups

3 cups cooked prunes, pitted
Sugar to taste (approximately 1/2 cup)
2 tsp. lemon juice
Grated lemon rind
1/2 to 1 tsp. powdered cinnamon
1/2 cup finely chopped nuts (optional)

Remove the pits from 3 cups of cooked prunes and rub the prunes through a sieve or puree in a food processor. Be careful if you do the latter, because you do not want to liquefy the prunes; you want a thick, velvety mass.

Sweeten with sugar. How much depends on whether the prunes have been cooked with sugar, whether they were sweet prunes or preferably sour prunes to begin with, and your personal taste. Cooked, unsweetened sour prunes will require about 1/2 cup sugar.

Stir in a little lemon juice, grated lemon rind, 1/2 to 1 tsp. powdered cinnamon, and, if you like, about 1/2 cup finely chopped nuts.

Poster's Notes:
This is also good as a jam to spread on hot toast, waffles or French toast, or as a crepe filling.

I love to eat it as a snack on Ritz crackers. It's delicious and addictive!

Posted by Rita Busman

Nutritional Info Per Serving: N/A