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.
You can use base of this recipe to make Peach, Plum, Apricot, Cherry Lekvar
- 12 lb peaches (about 5-5.5kg)
- 1/2 cup water
- 4-5 cups sugar
- 3 medium to large size lemons, juice of 3 lemons
1st make fruit puree. Wash the fruit. Remove the stones and quarter the peaches (12lb), Pour prepared peaches into a large pot, pour in 1/2 cup water. Cook peaches on medium heat until they start to get soft and mixture will get watery. This is normal. Stir frequently, especially in the beginning so they don't burn on the bottom of the pot. Cook until very soft, this can take 15-20 minutes. Remove from the heat and allow to cool to lukewarm.
To remove skins from the peaches use a food mill. Set the food mill onto a bowl or a pot. And process all of the soft cooked peaches thru it. Discard the skins. Mixture will look most likely watery and a little chunky, too. This is normal.
Process peaches without the skins in a food processor until smooth. Now you have a plain, unseasoned fruit puree.
Into a pot add peach puree, pour in sugar (4-5 cups), taste before adding more and lemon juice (freshly squeezed juice of 3 medium to large size lemons). Bring mixture to boil, stirring frequently. Cook until it deepens in color and thickens to lekvar consistency. When cooking large quantities this can take hours. Make the process easier and faster by using Skillet or Oven Cooking Method.
TIP: You can also use other flavorings to flavor peach lekvar, for example cook lekvar with spices, like whole cinnamon stick, ginger root, cloves etc. Experiment and get creative. I like to keep it simple and plain for most part.
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Cook small portions of about 3 cups of flavored peach fruit puree in a skillet
Cook in the skillet in 3 cups measures, cook on medium high heat, stirring often, more often as the mixture thickens. Use a mesh splatter as needed. Make sure to scrape the sides of the skillet frequently to avoid mixture burning. You can however cook it all in one pot but it takes a log longer than this method. I like lekvar to be very thick so I cook it down until when you run the spoon through it it take 10 seconds or longer for the lines to come back together. Then scrape it out of the skillet into a clean bowl, and repeat. Once you are finished you can can the peach lekvar, process jars in the water bath for 10 minutes.
Mixture changed color, it becomes darker as it thickens
Pour sweetened and seasoned fruit puree into a large casserole dish.
Peach Lekvar
12 lb peaches, get peaches when in season and most flavorful
4-5 cups sugar
Juice of 3 lemons
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| Mixture changed color, it becomes darker as it thickens |
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| Ready to be canned. Yum. |
I make peach butter in the crock pot to can and give in gift baskets. The smell throughout the house is amazing!
Like apple butter texture–but peach? Sounds wonderful! When you use in kolache, you make a dip in the dough and fill with this, then fold over and after it rises make a new dip and fill with cheese? Want to be sure I understood the instruction from looking at photo.
Hi Ellen, yes that is how my grandmother made them, I also like putting cheese inside and adding some lekvar on the top and sprinkles some butter flour sugar streusel. That's why I like lekvar/fruit butter to be so thick. I'm actually shopping for italian plums so I can make plum butter. I hope I can find some good ones.