Compote: A Different Kind of Jam

My first couple of years in Berlin, I happily joined the jam-making madness. In spring and summer, when the fruit is cheap and almost overripe, the markets are crowded. You will see people buying way too much fruit and I bet you: about to make way too much jam for the rest of the year. And to be honest, for me a jar of jam does not make the best birthday present. Therefore, I’ve decided to make just small amounts of compote, with good fruit and a few spoonfuls of honey. Much easier to make than jam! Store in the fridge for a few days, and serve with toasted bread, goat cheese, yoghurt, or ice cream.

Rhubarb & ginger

4 rhubarb stalks (about 14 oz/400 g), cut into small pieces
juice & grated zest of 1 small (organic) orange
4 heaped tbsp honey
½ tsp ground ginger or cinnamon

Heat all ingredients in a small saucepan over low heat. Cook for about 6-8 minutes or until the rhubarb starts to fall apart but some whole pieces remain. Add more honey to taste. Leave to cool completely and store in the fridge. Eat cold or reheat the compote before serving if you like.

Strawberries, raspberries & mint

14 oz/400 g strawberries
3.5 oz/100 g raspberries
juice & grated zest of 1 (organic) lemon
4 heaped tbsp honey
1 sprig of mint

Heat all ingredients in a small saucepan over low heat. Cook for about 6-8 minutes until the fruit starts to fall apart. Remove the mint and add more honey to taste. Leave to cool completely.

BLOG 2x snelle compote_MG_8385

BLOG 2x snelle compote_MG_8363

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