Prunes may not seem like a romantic ingredient, however they are magical in the center of a freshly baked cookie. I use this recipe for lekvar (plum butter) as a filling for cookies, pastries, hamantaschen, kolaches, pierogis, strudel and more. The prunes are slowly simmered with aromatic ingredients and brown sugar to create a thick, luscious concoction. This plum butter can be used as a filling for baked goods, or as a spreadable sweet treat on toast or crackers. In addition, it’s nice and thick, which means it won’t run while it bakes.
This prune filling includes orange juice and zest. It will make your kitchen smell amazing as it simmers. Brown sugar adds depth and helps the filling to hold up better during baking. It also extends the shelf life of the lekvar.
I use plum butter (lekvar) for filling cookies like hamantaschen. It can be used for filling other cookies and pastries, including sweet pierogi dumplings, kolaches, and strudel. Or, serve it as a simple jam on toast or crackers. Try it on a toasted piece of French bread topped with a mild, nutty cheese– the flavor combination is heavenly.
Need a delicious and foolproof hamantaschen dough recipe? For my Dairy Free Hamantaschen dough, click here. For my Buttery Hamantaschen dough, click here.
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Lekvar Plum Butter - Prune Filling for Hamantaschen
Ingredients
- 2 cups pitted prunes
- 1 cup water
- 1/4 cup orange juice
- 1 teaspoon orange zest
- 1/4 teaspoon salt
- 1/3 cup brown sugar
Instructions
- Combine all of the ingredients in a saucepan except for the brown sugar. Stir and bring to a boil for one minute.
- Reduce heat to medium low so the mixture simmers slowly and constantly. Cover the pot. Let the mixture simmer covered for 20 minutes, stirring every few minutes.Remove the lid from the pan. Let the prunes continue to simmer for 3-5 more minutes, stirring frequently, until most of the liquid has evaporated/absorbed. Keep a close eye on the pan to make sure the prunes don't burn. When there are about 3 tbsp of liquid left in the pan, remove from heat.
- Stir the brown sugar into the prune mixture till brown sugar melts and dissolves.
- Mash the prune mixture with a potato masher till a smooth puree forms. Run a fork through the mixture to break up any pieces the potato masher missed. You can also use an immersion blender for a smoother puree, if you want to.
- Let cool to room temperature before using. Store in a sealed, airtight container in the refrigerator. Refrigerating the filling to chill completely will make it easier to work with when filling hamantaschen.
Nutrition
Absolutely delicious and perfect prune filling for my hamantaschen! My only problem is that it made such a large amount, I had so much left over and really don’t know what to do with it. Any suggestions? Maybe I will just freeze it for Purim next year!
Wonderful flavor, and easy to make. Not sickeningly sweet like canned pie filling, and I didn’t end up with my usual extra half cans of several types of filling because I halved this recipe to suit my needs. I also made the apricot filling, which was also much tastier than canned fillings.
Easy and yummy
Around how many pounds of filling does this recipe yield?
I do not have a weight measure for this recipe, but next time I make it I will update here.
This is one of the best and simplest jams to make, that anyone can make slowly on a stovetop.
However, you REALLY don’t need any sugar or sweetener if you don’t want it. The prunes have enough frustose/sugar in them. And I find from my experience that it stores just find without added sugar, in the fridge or in a cool pantry. Just follow good sterile, clean handling and preparation habits and keep tightly sealed.
Sivas lekvar is one of the foods from the gods, truly.
This is my second year using your prune filling recipe. It is outstanding. I use it to fill 3 Kringles and it is over the top. Lots of compliments. Such great flavor.
Glad you’re enjoying it!
I made your apricot and the prune fillings and they are wonderful. Are they freezeable?
Good question! I have never frozen these fillings, but I think it should be fine!
I made this filling for hamentashen and it’s not only delicious but easy. I’m also using Tori’s butter hamentashen recipe which I’ve made before and got rave reviews. Thanks Tori,
Btw I made this because I couldn’t find simon fisher lekvar anywhere this year. It never occurred to me to make my own. I am so glad I found your recipes for prune and apricot butter- delicious!
HI BETH. DOES THIS LEKVAR TASTE LIKE THE SIMON FLIESHER LEKVAR? I GUESS THEY HAVE QUIT MAKING IT (I DID SOME RESEARCH) ALSO, DID YOU MAKE ANY CHANGES TO THE RECIPE? THANK YOU,!