Curried Fruit Compote
Submitted by seibernetiques
Curried fruit compote with peaches, apricots, fresh pineapple, and cantaloupe in a curry-spiced sugar syrup with lime slices. A canning recipe that yields four quarts.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
50 minThis curried fruit compote is a bold canning project that pairs summer stone fruit and tropical fruit with warm curry powder in a sweet lemon syrup. Peaches, apricots, fresh pineapple chunks, and cantaloupe balls simmer briefly in the spiced syrup before getting packed into jars with a thin slice of lime.
Curry powder in a fruit preserve sounds unexpected, but it works beautifully. The spice blend adds warmth, earthiness, and a hint of turmeric color that makes the syrup glow golden. It’s not fiery. Three tablespoons across four quarts of fruit means each jar gets a gentle, aromatic warmth that complements the sweetness rather than fighting it.
The fruit only simmers until heated through, not until soft. You want the pieces to hold their shape in the jar and during the 30-minute water bath processing. Overcooked fruit turns to mush during canning.
Treat the peaches and apricots with an acidulated water bath (water with lemon juice) while you prep the other ingredients. This prevents browning and keeps the fruit looking bright in the finished jars.
Kitchen Tips
- Peel peaches by blanching in boiling water for 30 seconds, then plunging into ice water. The skins slip right off.
- Leave ½ inch headspace in each jar as directed. Too little headspace can prevent proper sealing.
- Remove air bubbles by running a thin spatula around the inside of each jar before sealing.
- Process for the full 30 minutes. This is a water bath canning recipe, so follow safe canning practices.
Variations
- Add fresh mango chunks or papaya for an even more tropical mix.
- Use Madras curry powder for a hotter, more intense spice profile.
- Serve the compote warm over vanilla ice cream or alongside roasted pork for a savory-sweet side.
Ingredients
Directions
Treat peaches and apricots to prevent darkening while preparing other ingredients.
Combine water, sugar, lemon juice and curry powder.
Bring to a boil.
Reduce heat and add peaches, apricots, pineapple and cantaloupe.
Simmer just until fruit is hot through.
Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling.
Leave ½ inch head space.
Pour hot syrup over fruit, leaving ½ inch head space.
Remove air bubbles.
Adjust caps.
Process 30 minutes in boiling water bath.
Yield: about 4 quarts.
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