lum jam (lekvar) is a very thick jam of dark blue almost black color with a rich plum flavor and light sourness. It is cooked from two varieties of plums: “uhorka” or “bystrytsa”. Depending on the variety of plums and their sugar content, the jam has a more or less pronounced sweet or sour taste. It is believed that plum jam has healing properties: it strengthens the immune system and cures many stomach diseases. The lack of sugar increases the value of the product. 

The cooking history of plum jam has a long tradition. It was made at the beginning of the XIXth century, when orchards became popular in the region. For a long time, the jam was of great importance in the daily diet of Transcarpathians. It was used as a dessert or as an ingredient in other dishes. The cooking of the jam deserves special attention because it performed an important social function, and namely uniting the family. Both children and adults were involved into its making. The process gave the family a possibility to demostrate teamwork skills and develop such a trait as responsibility.