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Curried Fruit Compote

Print Makes about 8 (16 oz) pints or 4 (32 oz) quarts
Curry powder adds a distinct flavor to the summer fruits in this compote. It's excellent served with grilled chicken breasts or as a side dish with chicken salad for a special brunch.

Level of Ease:

Medium

Preserving Method:

Waterbath Preserving

You Will Need:

  • 3 cups sugar
  • 3 Tbsp curry powder
  • 4 cups water
  • 4 Tbsp lemon juice
  • 7 cups cubed seeded peeled cantaloupe (1-inch cubes)
  • 6 3/4 cups sliced pitted peeled peaches, treated to prevent browning and drained
  • 5 cups cubed cored peeled pineapple (1-inch cubes)
  • 4 cups halved pitted peeled apricots, treated to prevent browning and drained
  • 8 thin lime slices
  • 8 (16 oz) pint or 4 (32 oz) quart glass preserving jars with lids and bands

Directions:

  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
  2. COMBINE sugar, curry powder, water and lemon juice in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar. Reduce heat to medium-low and add cantaloupe, peaches, pineapple and apricots. Heat gently, stirring occasionally, just until fruit is heated though, about 5 minutes.
  3. PACK hot fruit into hot jars leaving 1/2 inch headspace, using a slotted spoon. Add a lime slice to each pint jar or 2 lime slices to each quart jar. Ladle hot syrup into jar to cover fruit leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more syrup to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  4. PROCESS filled jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

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