Lekvar

Lekvar ia a thich jam or fruit butter. Lekvár is a very thick, sometimes coarse jam of pure ripe fruit. Lekvar is of Central and Eastern European origin.

Lekvár is usually made of fruits like apricot, peach, strawberry, plum, prune, raspberry, cherry or sour cherry, but apples, and less usually, green whole walnuts, muscadine grapes or figs may also be used.

Lekvar is used in filling pancakes [June Meyers Authentic Hungarian Heirloon Recipes Cookbook] , pastries like kifli, bukta or strudel and other sweet yeast breads, pastries, cookies, and pierogies, as a spread on toast or bisquits, and in fruit sauces.

Preparation

To prepare the fruit, seeds are removed. To remove the seeds, apples are cored and cherries, plums and apricots are pitted. Grape skins are separated from the pulp The pulp is cooked until liquid, then strained to remove the seeds. The strained pulp and skins are then combined and cooked further.The fruit butter is prepared by cooking the fruit, including the skins, in water until soft. Skins are retained to improve the flavor, texture, and color. Once the fruit is soft, sugar may be added, if desired. Prune and apricot butter generally require no added sugar. The fruit butter then is cooked slowly, adding water so that it does not burn, until both thickened and macerated to the desired extent.The lekvár is filled in jars and the jars are steamed and locked.

Etymology

Hungarian lekvár, jam, from Slovak, from Czech "lektvar", meaning electuary, from Middle High German "lactwarje", "latwarge", from Old French "leituaire", from Late Latin "alactuarium" [American Heritage Dictionary] .

The first use of the term "lekvar" in literature was from before 1350 where.

Culture

In Hungary good houskeeping calls for home made lekvár cooking in the automn, when most fruits are ripened. In Poland lekvar is a regional food cooked in the Lower Vistula Valley in Poland. Several villages organize folk feasts, during which lekvar is cooked in copper kettles (cauldrons).

References