Curried Fruit Compote
Ingredients| 3 lb peaches, peeled and sliced 2 lb apricots, peeled and halved 1 fresh pineapple, peeled and cut int, o chunks (about 5 1 cantaloupe, cut into chunks or ball, s (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 |
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Treat peaches and apricots to prevent darkening while preparing other
ingredients. Combine water, sugar, lemon juice and curry powder.
Bring to a boil. Reduce heat and add peaches, apricots, pineapple and
cantaloupe. Simmer just until fruit is hot through. Pack hot fruit
into hot jars, adding 1 lime slice to each jar when filling. Leave
1/2 inch head space. Pour hot syrup over fruit, leaving 1/2 inch head
space. Remove air bubbles. Adjust caps. Process 30 minutes in
boiling water bath. Yield: about 4 quarts.
From: Ball Blue Book Shared By: Pat Stockett
Servings:
6
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