Christmas Compote Jam
Submitted by happyzhangbo
Christmas compote jam blends dried figs, dates, apricots, three nuts, and candied orange in a quince-juice base spiced with cinnamon, clove, cardamom, and star anise. A three-day European holiday preserve worth every step.
YIELD
12 servingsPREP
10 minCOOK
20 minREADY
3 daysChristmas compote jam is the kind of European holiday preserve that takes three days to make and disappears in three weeks because it’s that good. Dried figs, dates, and apricots join chopped walnuts, hazelnuts, and almonds in a deep amber base built from homemade quince juice and pureed apple, then spiced with whole cinnamon, cloves, cardamom, and star anise.
Quince is the secret ingredient that makes this jam set without added pectin. The fruit is naturally loaded with pectin, and a slow simmer extracts every bit. The resulting golden-pink juice gives the compote its signature jellied body and a perfumed apple-rose flavor unique to quince.
The candied orange peel adds bright citrus depth and beautiful translucent flecks throughout the jar. The three-day rest method isn’t just tradition. Each pause allows the dried fruits to plump fully in the spiced syrup, and the spices to infuse deeply rather than just floating on top.
Use whole spices instead of ground as the recipe suggests. They look gorgeous suspended in the finished jars and give clean spice notes without dusty texture. This jam is a perfect homemade holiday gift for the cheese-board enthusiasts in your life.
Pro Tips
- Don’t peel or core the quinces when boiling for juice. The seeds and skin contain the most pectin, which is what gives the jam its set without commercial pectin.
- Strain the quince juice slowly through fine cheesecloth without squeezing. Pressing the pulp will cloud the juice and dull the final color.
- Sterilize jars and lids in boiling water before filling. This is essential for any jam stored at room temperature, otherwise mold develops within weeks.
- Pack the jam while still boiling hot and seal immediately. The vacuum seal forms as the contents cool, giving you a year-long shelf life.
Variations
- Add a tablespoon of brandy or dark rum to each jar before sealing for an adult-only holiday version.
- Swap walnuts for pecans or pistachios for a different nutty profile.
- Use prunes or raisins in place of dates for a darker, more intensely sweet jam.
Ingredients
Directions
Measuring out the correct amount of ground cloves and star anise is relatively tricky, which is why I recommend instead using whole spices - besides, they look nice in the jars!
Day 1 - For the quince juice:
Remove the downy covering from the quinces and quarter them, removing the stem end and the rest of the flower.
Put into the jam pan, unpeeled and with their seeds, cover with water and boil over low to medium heat for 30 to 35 minutes, or until the fruit is tender.
Put into a strainer set over a bowl and let the juice run freely for several hours, set the juice aside in a cool place until the next day.
For the candied orange:
Scrub the oranges under cool water and cut them into 3 to 4 mm (⅛") thick slices, then cut the slices into small cubes.
Put the oranges into a pan, add the orange juice and sugar and cook, watching constantly, until the liquid has completely evaporated.
At this stage, the little cubes of orange will be translucent.
This preparation can be made several days in advance and can be used for any citrus fruit.
Day 2 - Basic preparation:
Remove the stem ends from the figs (they should be soft like the other dried fruits) and cut them into 4 or 6 pieces, do the same with the apricots, pit the dates and cut them into quarters as well.
Peel and core the apples.
Measure out 1½ litres (6 cups) of the quince juice, being careful to leave any sediment at the bottom of the bowl.
Pour this juice into the jam pan with the apples, bring them to a boil and cook just for 2 minutes; lower the heat to minimum, remove the apples with a slotted spoon and put them through a food mill (using the large hole plate).
Return the apple purée to the jam pan, add all the other ingredients and bring the mixture to a simmer.
After 1 minute, pour the mixture into a bowl and set it aside in a cool place, covered with a piece of parchment paper, until the next day.
Day 3 - Finishing
Transfer the mixture from the bowl back into the jam pan and gently bring to a boil, continue cooking at a simmer for another 5 minutes.
Skim if necessary, check the thickness (even though this jam is guaranteed to set) and while still boiling hot pack the jam into hot sterilized jars.
Seal immediately.
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