Cherry Compote

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Cherry Compote
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Health Score:
60 / 100
45 min.

Nutritional values

1 cup contains
(Percentage of daily recommendation)
Calorie535 cal.(25 %)
Protein3 g(3 %)
Fat1 g(1 %)
Carbohydrates127 g(85 %)
Sugar added97 g(388 %)
Roughage24.1 g(80 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E0.4 mg(3 %)
Vitamin K3.6 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1 mg(8 %)
Vitamin B₆0.1 mg(7 %)
Folate51 μg(17 %)
Pantothenic acid0.4 mg(7 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C28 mg(29 %)
Potassium554 mg(14 %)
Calcium222 mg(22 %)
Magnesium43 mg(14 %)
Iron1.3 mg(9 %)
Iodine3 μg(2 %)
Zinc0.2 mg(3 %)
Saturated fatty acids0.2 g
Uric acid35 mg
Cholesterol0 mg
Complete sugar121 g


3 cups fresh Cherries (pitted and chopped)
½ cup unsweetened Apple juice
2 tsps lemon juice
4 ozs powdered, fruit Pectin
3 cups white sugar
How healthy are the main ingredients?
CherrysugarApple juice

Preparation steps

Place cherries, apple juice, lemon juice, and pectin into a large saucepan over medium heat; bring to a boil, and mix in the sugar. Cook the jam at a rolling boil for 2 minutes, stirring constantly. Remove from heat and skim off any foam.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the cherry jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 15 minutes, or the time as recommended by your county Extension agent.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.