My local supermarket stopped selling my favourite fruit jam. It was a no-sugar-added compote with chunks of real fruit. Why they would take the best jam ever off the shelves beats me; but then I also do not understand how people can eat that artificial tasting sweet stuff that gets passed off as jam. I guess I was spoiled growing up on my grandmother and uncle’s home-made jams.
Thankfully every cloud has a silver lining: looking for a replacement I discovered this ridiculously easy compote. Sugar free and slightly tart it goes wonderfully with anything from scones to yoghurt. In the fridge it should last for at least two weeks. By the way this recipe works fine with strawberries that have too soft for eating fresh.
One day I am going to tackle real jam making, but for now I am happy to make this quick and easy compote.
(found on the blog ‘Appetite for Life)
- Hull and halve a punnet of strawberries. Place them in a small saucepan.
- Add a tablespoon or so of water.
- Bring to a soft simmer on a medium low heat.
- Turn the heat low and cook without a lid. Stir once in a while until the compote has reached the desired thickness. (About 30 minutes is a good guideline. You can cook them for longer if you are looking for a smoother compote, like on the above photograph)
- Store in an airtight container in the refrigerator. (Should last about 2 weeks)
Tips & Variations
In the last 5 minutes you can add some
- Sweetner: Agave syprup, honey, stevia or sugar
- Flavouring: lemon juice, orange juice or vanilla sugar