lekvár

Lekvár is a traditional Hungarian fruit preserve made by cooking fruit with sugar until the mixture thickens into a spreadable consistency. In Hungarian cuisine, the term refers specifically to a fruit-forward conserve rather than a loose syrup, and it is commonly prepared at home as a way to preserve seasonal fruit.

Preparation typically involves simmering ripe fruit with sugar, sometimes with a small amount of water and a squeeze of lemon juice to balance acidity. Pectin may be added to help with gelling, though many home cooks rely on the fruit’s natural pectin and sugar concentration. The resulting product can range from chunky with visible fruit pieces to smooth, depending on cooking time and processing.

Common varieties include baracklekvár (apricot), szilvalekvár (plum), meggylekvár (sour cherry), and erdei gyümölcs lekvár (mixed berries); other fruits such as strawberry, apple, grape, and peach are also used. Lekvár is widely produced commercially and at home, particularly to accompany bread, pastries, and desserts, or as a filling for cakes and pastries.

Storage and serving: lekvár is typically jars sealed through cooking and cooling, giving it long shelf life when kept in a cool, dark place. After opening, it should be refrigerated and consumed within weeks to months, depending on the sugar content and processing. It remains a staple in traditional breakfasts and festive desserts, reflecting a practical approach to fruit preservation in Central European cuisine.