Making home made Hungarian Plum Lekvar (Szilvalekvár)

[MagyarMan]

Here is a follow up and the results of my efforts to make and preserve home made Hungarian Plum Lekvar. (Szilva lekvár főzés)
I started with 1/2 bushel of ripe Stanley (Black) Michigan Plums. (About 20 pounds)
I had to de-pit and cut them all up.
Slow cooked continuously for over 36 hours. (Electric pot)
It rendered only 56 ounces of Lekvar.
I canned only five 5 oz jars, and four 4 oz jars.
Making the home made Hungarian Plum Lekvar. (Szilva lekvár főzés) is a simple process, and does not require a lot of skill,
But it is a very labor and time intensive project. Cook it and stir it until it is as thick as roofing tar.
If it wasn't for the fact that this allows me to keep in touch with my Hungarian heritage and the way my grandparents must have done it, I would have to say that you are probably better off buying a jar of Fischer's Plum Lekvar from the store. (If you can find it) I don't know how they can make a 12 oz jar of Lekvar and sell it for $3.95 to $5.00 . I paid $12.00 for this 1/2 bushel of plums at the farmers market. This is a labor of love, not a money  saving project.
I may make a second batch if I feel ambitious.