Sweet Stone Fruit Compote

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Sweet Stone Fruit Compote
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Difficulty:
easy
Difficulty
Preparation:
55 min.
Preparation
Calories:
202
calories
Calories

Nutritional values

1 jar contains
(Percentage of daily recommendation)
Calorie202 kcal(10 %)
Protein0.72 g(1 %)
Fat1.32 g(1 %)
Carbohydrates49.05 g(33 %)
Sugar added40.24 g(161 %)
Roughage1.37 g(5 %)
Vitamin A75.45 mg(9,431 %)
Vitamin D0 μg(0 %)
Vitamin E0.11 mg(1 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.3 mg(3 %)
Vitamin B₆0.04 mg(3 %)
Folate11.62 μg(4 %)
Pantothenic acid0.13 mg(2 %)
Biotin0.45 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C18.59 mg(20 %)
Potassium129.01 mg(3 %)
Calcium19.85 mg(2 %)
Magnesium7.23 mg(2 %)
Iron0.2 mg(1 %)
Zinc0.07 mg(1 %)
Saturated fatty acids0.75 g
Cholesterol3.05 mg
Author of this recipe:

Ingredients

for
1
Ingredients
3 cups
Morello cherry (washed and stoned)
2
large Oranges (juiced)
2 cups
granulated sugar
1 ⅔ cups
1 tablespoon

Preparation steps

1.
Preheat the oven to 170°C (150°C fan) | 325°F | gas 3.
2.
Place a couple of saucers in the freezer; they will be needed for testing the jam's setting point.
3.
Combine the cherries and water in a large saucepan and cook over a medium heat, stirring occasionally, until the fruit softens. Once soft, add the sugar and stir well, scraping down the sides of the saucepan.
4.
Reduce the heat and simmer the fruit and sugar for 10-15 minutes until the sugar has dissolved, stirring the jam occasionally. Once the sugar has dissolved, increase the heat and boil the jam for 10 minutes.
5.
Remove the saucepan from the heat and spoon a teaspoon of the hot jam onto the cold saucers from the freezer; when the jam has cooled, prod it to see if a skin has formed. If it has, the jam is ready. If not, continue boiling for a few more minutes before testing again.
6.
Once the jam is ready to set, add the butter and stir well until dissolved into the jam; skim off any scum on top and discard. Place a 1 lb jam jar in the oven with its lids to sterilise.
7.
Remove after 10 minutes and place on a flat, heatproof surface. Spoon the jam into the jar and cover the top with a waxed disc.
8.
Seal well and let the jar cool to room temperature before serving.
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