Turn those bruised, mushy berries into a delicious, jammy compote. Perfect drizzled on pancakes, mixed in yogurt, or added to a cheese plate. This recipe makes about a cup and half of compote in 10 minutes. It can also be easily be applied to strawberries, raspberries, and blackberries, too!
I hate food waste. Every time I have to clean out my fridge of uneaten leftovers or expired dairy, I cringe. If I can find a way to avoid throwing away edible food, I will. And making compote is one of the easiest and most delicious ways to do so.
2 cups blueberries (raspberries, blackberries, and cut strawberries work well, too!)
1/4 cup sugar
1/2 lemon (1/2 teaspoon of zest, 1 teaspoon juice)
Place the berries, sugar, and lemon zest into a small saucepan and heat on medium-low heat, stirring often. The berries will start to break down. If you prefer a smoother compote, you can smash the berries against the side of the pan with a spoon. Continue for 8-10 minutes.
Squeeze in a teaspoon of lemon juice and taste. Add more to taste if you prefer a zestier jam.
Wait about 10 minutes to cool before storing in an airtight container. The compote will last about 2 weeks in the fridge.
Gotta go; my keyboard is sticky and purple.