Rose Water Plum Compote
- Ready In:
- 1hr
- Ingredients:
- 4
- Yields:
-
8 1/2 pint jars
ingredients
- 2267.96 g plums
- 78.78 ml fresh lemon juice
- 453.59 g sugar
- 44.37 ml rose water
directions
- Pit and chop the plums into small 1/2-inch pieces. As you chop place the chopped plums in a bowl and toss with a drizzle of the lemon juice every once in a while.
- When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar.
- Stir in the rose water. If you have some time to spare, and let the mixture sit for twenty minutes.
- In a large, wide, thick-bottomed pot bring the plum mixture to a boil over medium heat. Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn. Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top.
- Remove from heat and spoon the compote into individual jars.
- Refrigerate until ready to use. It will keep for about a week like this.
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