Curried Fruit Compote Recipe

Serves 6 (4 quarts)

Ingredients:

  • 3 lb peaches, peeled and sliced
  • 2 lb apricots, peeled and halved
  • 1 fresh pineapple, peeled and cut into chunks (about 5 pounds)
  • 1 cantaloupe, cut into chunks or balls (about 4 pounds)
  • 1/2 cup thinly sliced lime (about 1, small)
  • 4 cup water
  • 3 cup sugar
  • 1/4 cup lemon juice
  • 3 tbsp curry powder

    • Instructions:

    1. Treat peaches and apricots to prevent darkening while preparing other ingredients.
    2. Combine water, sugar, lemon juice and curry powder.
    3. Bring to a boil.
    4. Reduce heat and add peaches, apricots, pineapple and cantaloupe.
    5. Simmer just until fruit is hot through.
    6. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling.
    7. Leave 1/2 inch head space.
    8. Pour hot syrup over fruit, leaving 1/2 inch head space.
    9. Remove air bubbles.
    10. Adjust caps.
    11. Process 30 minutes in boiling water bath.
    12. Serve hot or let cool. Makes about 4 quarts.