For the last several weeks, I’ve been fully immersed in the end-of-season canning frenzy. This time of year, there’s not a lot of nuance in my preservation activities. I’m simply doing my best to get the food into the jars in the simplest way possible before the produce spoils.
One technique I use a lot this time of year is this one for mixed fruit compote. It’s the thing I call on when there are lots of odds and ends that need to be used up. As long as the fruits you use are all high in acid, you can mix and match as you see fit (this means, skip the white peaches and nectarines, figs, asian pears, mangos).
I use a variety of sweeteners in these compotes, but in this particular variation, opted for honey (mostly because there was a half empty jug on the counter that I wanted to use up). Because this preserve is sloshy by design, I use a fairly low amount of whatever sweetener I’m calling on. Typically, it ends up being a ratio of four parts fruit to one part sweetener.
These are the preserves I call on to sweeten plain yogurt, to wake up hot cereals, and to serve as a fruity layer in baked oatmeal. Gather up the dregs of the stone fruit (this batch included some of my Canbassador nectarines), throw in a few diced pears, use some berries from the freezer, and get to boiling.
Honey Sweetened Mixed Fruit Compote
- 8 cups chopped peeled and prepped mixed fruit
- 2 cups honey
- lemon juice to taste
- Prepare a canning pot and enough jars to hold 5 to 6 half pints.
- Combine the prepped fruit and honey in a large, non-reactive pot and stir to combine.
- Once the honey has started to thin out and there's some liquid in the pot, place it on the stove over high heat and bring to a boil. Reduce the heat to medium-high and cook, stirring regularly for 15-20 minutes, until the total volume in the pot has reduced by about a third.
- Taste, and add lemon juice if it needs a little balance.
- Funnel the jam into the prepared jars, leaving 1/2 inch headspace.
- Wipe the rims, apply the lids and rings, and process in a boiling water bath canner for 10 minutes.
- When the time is up, remove the jars and set them on a folded kitchen towel to cool.
- Once the jars have cooled enough that you can comfortably handle them, check the seals. Sealed jars can be stored at room temperature for up to a year. Any unsealed jars should be refrigerated and used promptly.