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Compote of jam and apples

Jam and apple compote

A tasty drink for any season! Making compote from jam is far easier than you might think. To get it really delicious, there are a few small tricks worth knowing — and I'll walk you through them. You can round the drink out with some fresh apples.

Julia M.

Recipe author

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Composition / ingredients

Servings:

Apples

Jam

300

Water

1.5

Sugar

Citric acid

0.25

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 0 % 0 g

Fats 0 % 0 g

Carbohydrates 100 % 13 g

52 kcal

GI: 7 / 0 / 93

Cooking method

Cooking time: 30 min

Step 1:

To make the compote, wash the apples well and cut them into quarters. Remove the cores.
Step 2:

Cut the apples into small wedges, put them in a pot, and cover with water. Set the pot over the heat and bring to a boil. Simmer for 5 minutes.
Step 3:

Now add any jam you like to the apples in the pot. I'm using strawberry jam — the berries in mine are cooked down but still whole. The syrup it carries is plenty for the compote.
Step 4:

Add a little citric acid. This keeps the drink from being cloyingly sweet — the acid balances out the flavor. Give it a taste. If the compote isn't sweet enough, add a bit of sugar. Bring everything to a boil and take it off the heat. Cover the pot and let it stand for about 15 minutes.
Step 5:

Strain the finished compote and pour it into a pitcher. Enjoy!

If you've got jars of jam that have been sitting around for a while, don't be in a hurry to toss them. They make a wonderful everyday drink — compote. For compote, it's best to use jam that has plenty of syrup and fruit that hasn't completely broken down. Otherwise you'll have to strain the compote very carefully to get it clear. This kind of compote is especially handy when your canned compote has run out but fresh berries and fruit aren't in season yet. If you just stir jam into water, you'll get a cloudy foam on the surface — not the prettiest look. So I do recommend bringing it to a boil. To give the compote a spiced note, add a little cinnamon, cloves, or cardamom while it cooks. Just don't add everything at once, or you'll bury the main flavor — 1 or 2 extras is plenty. Using different kinds of jam lets you get a new flavor every time.