LOW/NO SUGAR INSTANT JAM/FRUIT COMPOTE: frugal, easy

USES UP SOFT BUT NOT ROTTEN BERRIES...

updated 7/23; original post 2015

Almost-Instant Strawberry Compote, with sugar-free, low-fat Scotch Pancakes for tea 'Astonishingly good! I'll always prefer this to store-bought.'

Own-brand supermarket berries, usually less pricy than others, can sometimes be disappointing -- not quite sweet enough, occasionally a little soft.  

But they make unbelievably delicious almost-instant jam/compotes. 
And you can add any berries languishing in the fridge or discounted berries because they're on a sell-by date.

All you need is a frying pan, fruit, water or orange juice, sugar and vanilla essence.  Use one type of berry or a mixture, and as little or as much sugar as you like.  

Cooking time will determine whether you end up with a Compotes containing softened but whole pieces of fruit in a jammy sauce or Jam which is broken down into a spreadable puree.  

Cost: depends on the fruit, min £1.50'ish

Makes: 3-5 normal portions

Ingredients :  

   2 generous handfuls fresh or frozen berries 

   minimum 1 tsp sugar min -- max 2 tbsp sugar, depending on sweetness of fruit

   2.5'ish tbsp water or orange juice, to stop fruit sticking to the pan

   1/4 tsp essence of vanilla OR 1/4 tsp orange zest 

  

  generous squeeze of lemon juice (opt) OR

  a shot brandy, whisky or fruit liqeur

Method:

1. Put a heavy-bottomed frying pan over med-high heat
2. Remove any bruised or rotten bits from fruit
3. When pan is ready, add fruit, a bit of sugar (try a minimum amount first) and a tbsp water or juice; stir; if the mix is sticking, add a little more water 
   
4. Turn heat to medium; cook berries until they begin to pop and the juices start to run (maybe 5 mins).  Add vanilla extract.  Taste; you'll be surprised by its sweetness but if necessary, add more sugar, bit by bit
   
5. For compote: when fruit is soft but still holding it's shape, add a little more water/juice until it reaches a thick pouring consistency; if you like, add a little lemon juice or alcohol 
6. For jam: let the mix cook down over med-low heat 5-10 mins until it turns glossy and spreadable; if you like, add a little lemon juice or alcohol  
7. Goes quickly but leftovers keep in the fridge three days; if frozen; a month

Comments:

'After trying this, I nearly always make my own...even though it can be more expensive'.  Trainee chef  

Tips:

• once this method is mastered, try sensational Plum & Ginger Jam
• How to Freeze Fruit
• 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.