- 3 cups fresh strawberries (cut in tiny pieces or pureed with a fork)
- 2 cups sugar
- 1 bag peptin
- 1/4 cup lemon juice
Put strawberries in a pot. Separately measure the 2 cups of sugar and take 1/4 cup of sugar out. Mix that 1/4 cup of sugar with peptin. Pour the sugar/peptin mix on top of strawberries and bring them to a boil. Add remaining sugar and mix. Add 1/4 cup of lemon juice. Mix well. Bring to a boil again. Let them set for a couple of minutes.
Put the jam in a jar and refrigerate.
In a saucepan combine:
- 1 cup pitted prunes
- 1 cup dried apricots
- 3/4 cup halved dried apple slices
- 1/2 cup dried cherries
- 3 fresh bay leaves (or 1 dried)
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 3 cups port wine
Bring to simmering. Slimmer very slowly, partially covered for 40 minutes. Uncover and simmer for 10 more minutes until fruit is tender and port is slightly reduced. Remove bay leaves.
Note: apricots and apples will not be completely tender. You can use the compote with the big chunks or put it all in the blender for a smoother consistency.
Serve with Herb and Garlic Crusted Pork Roast. Or serve with cheese on a cheese platter.