Blackberry Compote for Winter

Cooking method

1. Step 1:

   

   The first thing to do is prepare the jars; everything else takes little time or effort. Wash the jars with baking soda and rinse well under running water. Set them, still wet, neck-down in a cold oven, and lay out the lids too. Turn the oven to 300°F (150°C); once it reaches temperature, sterilize the jars — 15 minutes for 1-quart (1 L), 20 for 2-quart, 25 for 3-quart. This is the most convenient sterilizing method for me; I've used it for years and it's never let me down.

2. Step 2:

   

   Gather your ingredients. For this amount of berries I used four roughly 0.72 L (24 oz) jars — I like making compote in small jars. That size usually isn't recommended without processing, but I've made it this way before and the jars kept perfectly, even in an apartment (in a dark, cool spot).

3. Step 3:

   

   Pick over fresh berries (no spoiled ones!), rinse them in a colander under cool running water, swishing them around, and let them drain. I don't thaw frozen berries, but I do always rinse them.

4. Step 4:

   

   Fill the warm, prepared jars one-third full with blackberries (or another delicate berry). I used 70–75 g per jar, which is plenty for a good, rich compote.

5. Step 5:

   

   Pour vigorously boiling water over the berries up to the rim, cover with a sterile lid, and let stand 15–20 minutes. To keep the jar from cracking, set a spoon in it and aim the stream of water onto the metal. I fill all 4 jars at once.

6. Step 6:

   

   After that time, the water in the jars will turn a soft pink. The berries pasteurize in the jars during this rest.

7. Step 7:

   

   After 20 minutes, drain the water from all the jars into a pot, leaving the berries behind — a special perforated lid makes draining easy. Bring the drained water to a boil, add 200 g of sugar, and stir. Lower the heat to its minimum, drop in a slice of lemon, and let it simmer 3–4 minutes until the sugar fully dissolves (you'll get a fragrant, even syrup).

8. Step 8:

   

   Pour the boiling syrup back over the berries until it overflows slightly, seal the lid right away, wipe the jar, and roll it across the table (a natural wood surface is best) to check the seal. Do NOT put the lemon in the jars! If there isn't enough syrup, just top up with boiling water. Turn the jars upside down, cover them with a blanket, and let them cool. Then move them straight to a cool, dark place for storage, or refrigerate them.

9. Step 9:

   

   From this small amount of berries, I got four 0.72 L (24 oz) jars of excellent compote. Let it sit at least a week to infuse — it'll reward you with a delicate aroma and wonderful flavor!