BLUEBERRY-LEMON VERBENA COMPOTE
WITH AN INFUSION OF LEMON VERBENA, THIS NOSTALGIC COMPOTE WOULD BE RIGHT AT HOME AT AN AFTERNOON TEA. TRY IT SPOONED OVER SLICES OF BUTTERY POUND CAKE.
WITH AN INFUSION OF LEMON VERBENA, THIS NOSTALGIC COMPOTE WOULD BE RIGHT AT HOME AT AN AFTERNOON TEA. TRY IT SPOONED OVER SLICES OF BUTTERY POUND CAKE.
PREP: 20 MINUTES COOK: 25 MINUTES PROCESS: 15 minutes MAKES: 3 HALF-PINTS
1. In a 6- to 8-quart heavy pot combine blueberries, sugar, the water, and lemon juice. Bring to boiling, stirring until sugar dissolves; reduce heat. Simmer, uncovered, about 25 minutes or until mixture is thickened and reduced to about 3 cups, stirring occasionally. Stir in lemon peel and lemon verbena.
2. Ladle hot compote into hot sterilized half-pint canning jars, leaving a ¼-inch headspace. Wipe jar rims; adjust lids and screw bands.
3. Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on a wire rack.
PER ¼ CUP: 224 cal., 0 g fat, 0 mg chol., 0 mg sodium, 56 g carb., 0 g fiber, 0 g pro.
Although there are pH meters and pH strips available on the market—and it might be tempting to think that you could improvise recipes if you simply measured the pH before canning—it is not recommended. For safety, stick to tested and approved recipes from reliable sources.