Blackcurrant compote

Blackcurrant compote

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(6 ratings)

Prep: 5 mins Cook: 20 mins

More effort

makes 1 x 455ml jar

A simple fruity compote to dollop onto your breakfast bowl, taking it from bland to berry beautiful

Nutrition and extra info

  • Gluten-free
  • Vegetarian
  • Vegan

Nutrition: per serving

  • kcal15
  • fat0g
  • saturates0g
  • carbs3g
  • sugars3g
  • fibre1g
  • protein0g
  • salt0g
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  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 500g blackcurrants



    The most intensely coloured and flavoured of all currants, blackcurrants are highly aromatic and…

  • 100g golden caster sugar


  1. Put 2 tbsp water and the lemon juice in a large saucepan, bring to the boil, then add the blackcurrants and simmer until broken down.

  2. Tip in the golden caster sugar and bring to 105C on a temperature probe. Pour into sterilised jars and leave to cool. Will keep in the fridge for up to 3 weeks.

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Comments, questions and tips

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16th Jul, 2019
Even better than I anticipated. Eaten with Greek yoghurt and also ice cream. Yum.
Frantic Flapjack
23rd Jul, 2016
This is so so good. Ideal for using up a glut of blackcurrants. It's lovely with muesli and Greek yogurt. Just the right amount of tartness and sweetness and very easy to make.
Emma Bennett's picture
Emma Bennett
26th Jun, 2020
Wondering why the compote lasts 3 weeks and the jam lasts 3 months... is it the sugar content??
lulu_grimes's picture
29th Jun, 2020
Hi, Yes exactly that, you need lots of sugar for it to work as a preservative. Lulu
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