How to make Blackberry Mint Compote

I have access to endless blackberry bushes at work right now – when I need a break from the screen or need to step away from video calls I hit the trail around work and pick blackberries. In the past few weeks I have made blackberry mint compote, blackberry crumble, blackberry & raspberry honey jam, blackberry habanero jam & I use fresh berries on top of our favorite chia pudding bowls. My Blackberry Sage Lemonade is the perfect summer drink!

This recipe makes one 8 oz. jar of compote – feel free to double or triple the recipe as needed.

You might be asking… what is the difference between jam and compote? Compote has less sugar, it needs to be refrigerated since there are no preservatives, and it is a loose chunky fruit mixture simmered in a syrup (compared to a set jam). It’s delicious and I like to use it in yogurt parfaits, on toast, serve over ice cream, or put a tablespoon or two in club soda for a refreshing drink.

Ingredients:

• 2 cups of fresh blackberries, rinsed and clean
• 1 tablespoon of lemon juice
• 1/4 cup of white sugar
• 10 fresh mint leaves, torn
• Pinch of salt

Step One: Using a spatula mix all of your ingredients together in a saucepan (I use a 3 quart saucepan). Let rest for 10 minutes.

Step Two: Bring the mixture to a boil and then let simmer for ~ 10 minutes.

Step Three: Let cool and put the compote in an airtight container, I use a mason jar.

Note: You can use the compote right away or you can keep it in the refrigerator for up to 2 weeks. Remember, there are no preservatives in compote like there is in jam which is why it has a shorter shelf life.

Enjoy!