Mintball wrote:
Good point.
I would particularly recommend St Dalfour 'jams' (
) which have no added sugar, but are set with pectin alone. And they are gorgeous...
I do note the wink but just to labour the point, it may be nice but of course it ain't jam.
Mintball wrote:
On a very slight side note: when we're self catering in France, I usually end up with a jar of Bonne Maman rhubarb compote, which I chuck into decent fromage frais or yogurt for brekkie. Lovely stuff. Still has that welcome touch of bite to it.
And I've just realised you can get it over here too!
I am in the habit of making my own compote-like thing because it is so easy and takes mere minutes.
You just stick the fruit or whatever in a pan, and gently stew it a bit until it's oozing juice and hasn't yet fallen apart (although with rhubarb I stew it until the lumps are actually disintegrating), adding sugar to taste (rhubarb requires quite a lot, strawberries and raspberries hardly any) and in only a few minutes I have (what I call) fresh compote which I allow to cool and then keep in the fridge.
I dollop that onto plain yoghurt, which is on top of muesli.
I have no idea ultimately how long it will keep as it's always used-up within a few days.
e.g. Last week, I bought six trays of raspberries that had been drastically reduced because, although they were still fine, they were "on the brink".
Into six trays-worth, I only added three dessertspoons of sugar.
In that instance, I froze half and kept half in the fridge.
IMHO, it actually improves supermarket "Elsanta" variety strawberries, which tend to be lacking in taste when fresh.
In the winter, I'll be doing the same with the blackberries I picked wild and and are now in the freezer.
Being frozen, you wouldn't want to eat them like fresh fruit but "compote-ed" or in a pie they are fine.
This is rapidly becoming another food thread.
