Tag Archives: compote

A Case of the Red, White, and BLUES

And by blues, I mean blueberries!  Around this time each year I am reminded just how much I love those tiny indigo berries!  Not only do they lower your risk of heart disease and cancer, but they are also anti-inflammatory, which is a key driver of all chronic diseases!

blueberries

Everyone knows that fresh is best and it’s a no-brainer that blueberries consumed raw is when they best deliver their peak power-house performance!  Wanting to save them to be enjoyed throughout the year I started spinning my preservation wheels and came up with two very delicious recipes!  If you’re looking for something quick and dirty, then the compote recipe is the one for you.  If you have the luxury of time and can commit to some babysitting, then this no pectin jam is the way to go!  These recipes are interchangeable, so if you prefer a blueberry lemon jam or a blueberry vanilla compote then just swap out the cooking times!

blueberry compote

Blueberry Lemon Compote – yields 9 half-pints

11 cups of blueberries

Grated zest and juice of one lemon

1/3 cup honey

1 cup sugar

In a large pot combine blueberries, zest, juice, sugar, and honey over medium-high heat and bring to a boil.  Reduce to low heat and simmer for 25 minutes.  Ladle compote into hot jars, leaving 1/4″ headspace.  Remove air bubbles, wipe rims, and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes.  Remove canner from heat, wait 5 minutes and then remove jars and allow seals to set for 12-24 hours.

Blueberry Vanilla Jam – yields 4 half-pints

11 cups of blueberries

juice from 1/2 lemon

1/3 cup honey

1 cup sugar

1 Madagascar vanilla bean, split and seeds scraped

In a large pot combine blueberries, juice, sugar, honey, vanilla bean and seeds and bring to a boil over medium-high heat.  Reduce to low heat and simmer for 45 minutes; skim off any foam that develops.  Ladle jam into hot jars, leaving 1/4″ headspace.  Remove air bubbles, wipe rims, and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes.  Remove canner from heat, wait 5 minutes and then remove jars and allow seals to set for 12-24 hours.

After canning both recipes I still had quite a few blueberries left over.  Seeing as how my freezer is full of strawberries I decided to can the remaining berries in a light simple syrup.

Blueberries in Light Syrup

Blueberries

1 cup of sugar for every 4 cups of water

Dissolve sugar in water over medium heat.  Fill hot pint jars with blueberries and fill with sugar-water leaving 1/2″ headspace.  Wipe rims and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 15 minutes.  Remove canner from heat, wait 5 minutes and then remove jars and allow seals to set for 12-24 hours.

These jars of berries will really come in handy when it’s cold outside and I want to heat things up with a bit of pie and cobbler making!

Images and content copyright © 2013 Danielle R Limoge.

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Filed under Boiling-Water Bath Canning, Jam & Jelly, Spices & Sauces

Strawberry Fields Part 1: Compote

Two weeks ago I ventured across the river to my friend’s farm.  There, I spent my Sunday morning alone in the quiet fields picking the essence of Summer: sun-ripened, perfectly sweetened strawberries.  Last Sunday I did the exact same thing.  In total my efforts yielded 50 quarts, which translated into hours and hours of washing, hulling, and preserving Summer’s most sought after fruit!

quart containers

In preparation for the harvest I was planning on bringing home, I started formulating my plan of action.  I had already decided that half of my fruitage would end up frozen to be enjoyed in the off-season, and there was definitely going to be a lot of shortcake baking taking place, which eliminated several more quarts.  Now, what to do with the rest?  After flipping through my collection of food preservation books, I finally narrowed it down to three mouth-watering recipes.  First up: strawberry orange compote.  Oh yes!

strawberry compote jar-spoonStrawberry Orange Compote – yields 8 half-pint jars

4 quarts of strawberries, hulled and quartered

grated zest and juice of one lemon

grated zest and juice of one orange

2 cups granulated sugar

In a large pot combine strawberries, sugar, orange and lemon juices and their zest; bring to a simmer over med-high heat, stirring often.  Lower the heat to a minimum and gently simmer for 30-45 minutes, stirring frequently to prevent scorching.  You will end up with a slightly reduced, but still runny mixture.

Ladle into hot, sterilized jars leaving 1/4″ headspace; remove air bubbles, wipe rims, and adjust two-piece lids to fingertip-tight.  Process in a boiling-water bath for 10 minutes, adjust for elevation.

strawberries & sauce

So far my favorite way to enjoy this slightly sweetened sauce is drizzled over a bowl of creamy vanilla bean ice cream.  Absolute heaven if you ask me!

ice cream & sauce

I also canned a batch where I excluded the zest, therefore reducing the pectin content, which resulted in a slightly looser, but equally delicious sauce.

PDFBadge

Images and content copyright © 2013 Danielle R Limoge. Recipe adapted from Tart and Sweet – 101 canning and pickling recipes for the modern kitchen by Kelly Geary and Jessie Knadler.

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Filed under Boiling-Water Bath Canning, Spices & Sauces