INSTANT JAM/FRUIT COMPOTE. Low-sugar, Easy-peasy, Frugal

GREAT FOR USING UP END-OF-SEASON FRUIT...

Strawberry Compote: fast, easy, oh-so-delicious and good for you!

Those half-price packets of fresh berries because they're on a sell-by date?  They're usually off their best and it's not a good idea to freeze them; use them in smoothies or fruit salads.

OR try this unbelievably easy, delicious instant jam or compote.  The technique is used repeatedly on the BBC's Saturday Kitchen but is also used regularly in high-end commercial kitchens.

All you need is a frying pan, fruit, a bit of water, a bit of sugar and a few drops of vanilla essence.  Use one fruit or a mix and as much or as little sugar as you like.  For a juicy compote to serve over ice cream or with cake, add more liquid; for a thickish jam, less.  Orange juice can be substituted for water.

The method is super easy but attention is required.  Quanties of sugar in particular depend on personal taste so slow but cautious is the key.  You also need to watch water levels; juicy can turn easily into candied fruit.  Experiment with one punnet of berries to get a sense of what's needed and go from there.  

It's worth it.  It's pricier than shop bought products jams but a thousand times more tasty and satisfying.  And healthier with no additives.

Quantity and cost: depends on the season and amount of berries used

Method:

1. Put a heavy-bottomed frying pan over med-high heat.
2. Cut away any bruised or rotten bits of fruit and discard
3. Add fruit, a bit of sugar (try a minimum amount first, say a teaspoon or tablespoon) and a small amount of water - enough so the fruit doesn't stick  to the pan.
   
4. Cook until the berries begin to pop and the juices begin to run -probably a few minutes.  Add vanilla extract. Taste; you'll be surprised by its sweetness but if necessary, add more sugar, bit by bit
   
5. For a loose compote, add water until it reaches the consistency you like; this will be perfect for pouring over ice cream.
6. For jam, let the mix cook down until and it's nearly spreadable, 5-10 mins  
7. Keeps in the fridge three days.

Tip:

• Once the compote/jam is cooled, it can be frozen
• This method is also useful when supermarkets sell large quantities of berries because of a glut!  
• It works equally well with fresh or frozen berries.
• Fruit can be frozen once in its raw state and again when cooked, but no more.

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Copyright: This recipe has been developed by B M Lee/ Bright Sun Enterprises and may not be reproduced, in any form, without the author's written permission.