I’ve learned the hard way that store bought jams, preserves don’t hold up in the heat of the oven, they run all over, and out of the pastries. Most of jams and preserves have agents like pectin, thickeners and when exposed to hear they become very fluid. To avoid a runny mess I make my own Peach Lekvar, I make it thick and it’s delicious on a piece of bread but I mainly use it to make Moravian Kolache.
Consistency of Peach Lekvar is similar to Plum Lekvar except they are peaches so flavor different.
- 12 lb peaches (when in season and most flavorful)
- 4-5 cups sugar
- 3 lemons juice of
12 lb peaches, get peaches when in season and most flavorful
4-5 cups sugar
Juice of 3 lemons
|Mixture changed color, it becomes darker as it thickens|
|Ready to be canned. Yum.|