As for the preservation of this compote, I’m not, even for a minute, here to pretend I am some sort of expert when it comes to canning. This compote can absolutely be made and kept in the fridge or freezer until eaten, and you can skip the canning process. But since this was my first canning adventure, and it seems so far to have been a success (nothing rotten/no one violently ill), maybe we can split the difference and while I won’t give you instructions, I will show you a few pictures. Half of these are from my friend’s point of view, and they are all from our phones, so please excuse both the quality and, if you already follow me on Instagram, the repetition. Or feel free to just scroll straight down to the recipe.
- 10-12 cups finely chopped pears and plums
- 3-4 cups water or fruit juice, such as apple, for more flavor and sweetness, if you prefer.
- Zest + juice of 1 large lemon (approx 2 Tablespoons zest and 1/4 cup juice)
- 1/2 cup honey or agave
- 1 teaspoon cinnamon
- 6 Tablespoons whole chia seeds, or the equivalent amount of ground (probably 3-4 Tablespoons) if you prefer
- In a stockpot large enough to hold all of the fruit with plenty of room to spare, bring the fruit and to a boil, then turn down the head and simmer, uncovered for about 30 minutes, or until the fruit starts to soften and break down.
- Stir in the lemon juice and zest, honey and cinnamon, and allow the mixture to simmer for another 30 minutes or more, so the flavors can blend
- Turn off the heat and stir in the chia seeds. Allow the compote to sit for a minimum of 30 minutes (but preferably more like an hour), while the seeds absorb the water and thicken the compote.
- You can either can the compote, or store in an airtight container in the fridge for up to 3 weeks, or in the freezer for up to 6 months.
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