For this recipe she used 12 peaches, 5 plums & 2 mangoes which produced 8 cups of compote.
4c fruit, peeled & washed
1/4 tsp salt
1 tbsp butter
1 1/2 tbsp pectin
*For preserves - fruit should be finely chopped
*For jam - blend fruit for 5 seconds in a blender on "chop" setting
*For butter - blend longer to make smooth & add 1tbsp of cinnamon
from sticking. Start temp on high to bring to a boil, then lower to medium (should be at a rolling boil) & cook for 20 minutes.
Remove from heat. Let sit for about 30 minutes to allow mixture to cool enough to handle.
For ease of use, pour some of mixture into a large measuring cup.
*If your fruit is especially juicy it will take less water.
*If your mixture sticks while cooking slowly add water in 1/4 cup
Pour mixture into jar, leave 1/2" for larger jars to 1/4" for smaller jars, at the pop of the jar. Place lid with ring onto jar, tighten & set overnight. Lids will "pop" while cooling, this is the sealing process. Once they pop, re-tighten the lid.
Ready to eat in 24 hours. Keep refrigerated. Best if used within 2 months-- if you don't eat it up!
Try on pork chops as a tenderloin glaze, with an Asian style meal or... as a dessert topping - Angel food cake, pound cake and always with a scoop of vanilla ice cream!!