Makes: 2 Servings
Preparation: 5 minutes
Cooking: 10 minutes
Total: 15 minutes
1. Pick over the blueberries, removing any stalks. Rinse and drain.
2. Tip the blueberries into a saucepan and add the lemon juice and sugar.
3. Heat the mixture for two or three minutes over a moderate heat, stirring occasionally until the blueberries start to pop and soften slightly.
4. Bring to the boil and then boil steadily for three minutes for a runny consistency or up to six minutes for a firmer set. (Don’t be tempted to go beyond 6 minutes, as you will end up with a compote that is over-set and has less flavour.)
5. Remove any scum from the surface with a slotted spoon.
6. If you are making a larger quantity to store, allow the compote to cool for 15 minutes and then carefully pour it into sterilised jars. Cover with a waxed disc (waxed side down), label and date.
– Use the ratios above if you want to make a larger amount for keeping.
– Don’t be tempted to turn the compote into jam without using a jam thermometer. I remember my Dad ruining so many jars of marmalade because he overcooked it! Only really experienced jam makers can use the saucer test!
– Replace a tablespoon or two of the jam sugar with vanilla sugar. Add a pinch of cinnamon.