Blueberry Compote (a little bit of heaven)

August 7, 2009 § Leave a comment


Blueberry compote is simple to make with just a couple of must-have ingredients.  It’s not as complicated as jams or jellies, and while it doesn’t have the shelf life of canned fruits, I promise, you won’t need a good expiration date.

2 pints blueberries
1 tablespoon lime juice (1/2 lime)
1/2 teaspoon lime zest
1/3 cup evaporated cane sugar



1. In a wide-brimmed skillet, heat blueberries, lime juice, zest and sugar.  The berries will soon loose their shape and their skins will burst, revealing pearly-green underbellies.  Just before boiling, the pot will turn a deep purple color, almost black.  Boil rapidly for 5 minutes.

2.  Remove from heat and set aside.  Spread a bit of jam on a plate and place in the fridge for about ten minutes.  After ten minutes, take out and spread your forefinger across the jam.  If your finger leaves a clear path, the compote will set up nicely.  If the compote is still liquidy, put the pan back on the stove and cook another minute or two.   Let the compote set for at least 20 minutes before spooning on top of bread/yogurt.  Store in an air-tight container for up to a week.

Diet Notes: Gluten-free, vegan, nut-free


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