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Easy Peach Lekvar Recipe

Peach jam, Peach lekvar

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.

Peach Lekvar
Prep Time
15 mins
Cook Time
3 hrs
 

You can use base of this recipe to make Peach, Plum, Apricot, Cherry Lekvar

Course: Appetizer, Dessert, Spreads
Hanielas.com: Hani Bacova
Ingredients
PEACH 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
Instructions
PEACH LEKVAR
FRUIT PUREE
  1. 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.

  2. 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.

  3. Process peaches without the skins in a food processor until smooth. Now you have a plain, unseasoned fruit puree.

SEASON FRUIT PUREE
  1. 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)

    TIP: You can also use other flavorings to flavor peach lekvar, for example cook lekvar with spices, like whole cinnamon stick, ginger root, cloves, add a shot of rum or other alcohol, etc. Experiment and get creative. I like to keep it simple and plain for most part.

COOKING LEKVAR - 4 METHODS
STOVE TOP
  1. If using a stove top cooking method first bring mixture to boil, stirring frequently. Lower heat to simmer and cook until it deepens in color and thickens to lekvar consistency. When cooking large quantities this can take hours and hours of cooking and frequent stirring to prevent lekvar from burning at the bottom of the pot. Make the process easier and faster by using Skillet or Oven Cooking Method.

SKILLET METHOD
  1. Cook small portions of about 3 cups of seasoned 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

OVEN METHOD
  1. Preheat oven to 390F. Pour prepared peach puree into an oven safe dish and bake until it starts to boil, check if it isboiling after 10 minutes. Then once it's boiling reduce oven temperature to 340F and continue baking lekvar for about 3-4 hours, stirring about twice every hour, until it's thick and rich in color.

    TIP : Be careful when opening the oven when mixture is boiling, so it doesn't splatter on your skin.

SLOW COOKER
  1. If you have a slow cooker you can also utilize it cook lekvar. Cook seasoned puree on low heat in an open slow cooker for about 5 hours, this helps to get rid of excess water and lekvar thickens nicely. If need cook for longer to the consistency you prefer.

    TIP : Use a splatter cooking screen on your slow cooker.

CANNING LEKVAR
  1. You can now can peach lekvar into sterilized jars. I use water bath to can my lekvar. I process jars in hot water bath for about 15 minutes.

Recipe Notes

CAN I USE THIS RECIPE TO MAKE PLUM LEKVAR?

Absolutely. 

CAN I USE BROWN SUGAR ?

Yes, you can use brown sugar.

CAN I STORE LEKVAR IN THE FRIDGE?

Yes, it keeps well in the fridge for up to a month. For a longer storage I recommend that you can lekvar in sterilized jar and process them in a water batch for about 15 minutes.

 

 



Peach Lekvar
12 lb peaches, get peaches when in season and most flavorful
4-5 cups sugar
Juice of 3 lemons

Wash, remove the stone and quarter the peaches, Cook with sugar until very soft. Remove skins using a food mill, process in the food processor. 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

 

Peach Lekvar, Peach Jam
peach, peach lekvar, peach butter, jam
Ready to be canned. Yum.

 

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5 Comments

    1. Hi Kyle,

      sure, I have used in the past. I prefer food mill because it removes the whole skin leaving only flesh. But in general I guess there is not much of a difference.

  1. I make peach butter in the crock pot to can and give in gift baskets. The smell throughout the house is amazing!

  2. 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.

    1. 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.

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