Please give me recipes for a HOMEMADE fruit JAM. Is that the same as a compote?

Answer 1

Compote - mixed fruit, raw or cooked, usually served in “compote” dishes. Cooked in syrup or liquor.

Jam - fresh whole fruit and sugar cooked into a spread that preserves well.
Jelly - a clear preserve of strained fruit juice with sugar.
Marmalade - a citrus jelly that also contains unpeeled slices of citrus fruit.

Blueberry Jam
4 1/2 cups crushed wild blueberries
2 tablespoons lemon juice
7 cups sugar
2 pouches liquid pectin
Pick over fruit, removing any stems and leaves. Crush berries and measure 4 1/2 cups crushed fruit. Put into a large heavy pot. Add lemon juice and sugar; mix well. Place over high heat, stirring, and bring to a full rolling boil. Boil hard for 1 minute, stirring constantly. Remove from heat; stir in pectin at once. Skim off foam, stir and skim off foam again. Ladle into hot, sterilized jars and seal. If desired, process for 10 minutes in boiling water bath(Recommended.) Makes about 7 pints.
http://www.cooksrecipes.com/sauce/blueberry-jam-recipe.html

Bing Cherry Jam
Blueberry Elderberry Jam
Cherry Jam
Elderberry Jam I
Elderberry Jam II
Fig Jam
Freshest Strawberry Jam
Homemade Berry Jam
Kiwifruit Jams & Jellies
Orange Fig Jam
Spiced Tomato Jam
Spicy Tomato Jam
Strawberry Jam
Strawberry Rhubarb Jam
Tomato Ginger Jam
Tomato Jam
http://www.cooksrecipes.com/sauces/jams-and-preserves-recipes.html
Lime Pineapple Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=9803
Strawberry Peach Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=26521
Apricot Pineapple Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21157
Almond Apricot Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=22042
Surprise Raspberry Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=21153
Cranberry Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=1358
Cinnamon Plum Jam
http://recipes.tasteofhome.com/eRMS/recp.aspx?recid=5354
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To give you an idea of what a compote is:

Apple Raisin Compote
http://www.cooksrecipes.com/sauce/apple_raisin_compote_recipe.html
Holiday Fruit Compote
http://www.cooksrecipes.com/sauce/holiday_fruit_compote_recipe.html
Pear-Berry Compote
http://www.cooksrecipes.com/sauce/pear-berry_compote_recipe.html

Answer 2

A compote is a dessert drink most made of dried fruit cooked in sugar syrup.

Jam is very different.It is a preserve which is cooked in sugar and pectin so that it may set.

If you are a first time jam maker these tips will prove very helpful

1. When making jam, slightly under-ripe fruit is better than slightly over-ripe. When you are preparing the fruit, take care to remove damaged or bruised pieces.
2. You will find it easier to clean your jam pan if you rub the inside with butter prior to using.
3. Granulated sugar is best for jam making. Caster sugar or brown sugar produce a lot of froth and are not recommended.
4. You can cut down the amount of froth when you are boiling your jams by adding a knob of butter.
5. Sugar will dissolve more quickly if you first warm it in a heat-proof bowl in a low oven while you are cooking the fruit.
6. Pectin is a natural chemical that helps the jam set. Cook the fruit thoroughly so that all the pectin is extracted from the fruit before adding your sugar.
7. After adding the sugar, allow it time to dissolve completely before the jam starts to boil. Do not over stir jam.
8. When stirring, make a large "figure eight" to prevent sticking.
9. Jam will become dark colored and sugary if you over boil it.
10. To test if jam is at setting point - drop a teaspoonful onto an ice-cold plate and it should wrinkle when touched after a minute.
11. If jam will not set, re-boil it with 2 tbsp fresh lemon juice or the recommended amount of pectin to each 4 pounds of fruit.
12. A delicious flavor can be added when making marmalade. Simply add one pint pineapple juice instead of water for a delicious flavor.
13. If homemade jam becomes sugary, stand the jar in a saucepan of cold water and heat slowly. This will dissolve the sugar.

Here is a simple Freezer Cherry Jam recipe

With a few ingredients, some freezer pectin, and fresh bing cherries, you can make this jam.
* 6 cups bing cherries
* 1-2/3 cups sugar
* 1 pouch freezer jam pectin
* 1 tablespoon lemon juice

PREPARATION:
Place five (250 ml) mason jars in the dishwasher and run through the wash cycle to sanitize. Leave jars in dishwasher until you're ready to fill them.

Carefully pit cherries, remove stems, and coarsely chop themIn large bowl, combine sugar and the freezer jam pectin; stir well with wire whisk. Stir cherries along with their juice and the lemon juice into the sugar mixture and stir well for 3-4 minutes to dissolve the sugar.

Ladle jam into each jar leaving about 1/2" of headspace. Wipe tops of jars with a damp cloth and place lids on jars; fasten securely. Let stand at room temperature for one hour, then label and freeze up to one year. When opened, each jar will last, refrigerated, for about three weeks. You can also refrigerate the jars for up to three weeks; I do that with the first one and freeze the rest, taking them out of the freezer and putting them in the fridge the night before I want to use the jam.

Answer 3

jam is more like jelly only with seed of fruit such as strawberries and blackberries in it.
A compote is a dessert made of fruit cooked in sugar syrup. Compotes may also contain spices.

Blackberry Jam
(can use strawberries or raspberries instead of blackberries)

9-10 pints blackberries (should make 9 cups crushed)
6 cups sugar
1 box of pectin (Jello brand sure-jell or Certo)

Clean, de-stem and crush blackberries.
In a large stainless steal or enamel pot combine crushed berries, sugar and pectin.
bring to a boil, stirring often until sugar and pectin are dissolved.
Cook to jell point, stirring often.
Remove from heat, skim off foam and ladle into clean hot jars.
Leave 1/4 inch head space.
Process in a boiling water bath for 10 minutes at altitudes up to 1000 feet.

Answer 4

Winter Fruit Compote Jam

Recipe By : Key Gourmet CD Rom
Serving Size : 6 Preparation Time :0:00
Categories : Jams & Jellies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup dried apricots -- pitted
1/2 cup dried prunes -- pitted
2 tart apples -- unpeeled, diced
1 large pear -- unpeeled, diced
2 plums -- unpeeled, diced
1 banana -- peeled & diced
1/4 cup white raisins
1/4 cup Jim Beam or other good bourbon
1/4 cup chopped dates
1/2 cup coarsely chopped walnuts
6 tablespoons brown sugar
1 teaspoon cinnamon
Grated zest of 1 lemon
1 lime -- Juice of
2 tablespoons butter or margarine

Place apricots and prunes with water to cover in saucepan; simmer for 5 minutes
and let cool in the liquid. Mix apples, pear, plums and banana. Dice cooled a
pricots and prunes, reserving liquid. Mix dates, raisins and nuts with sugar a
nd cinnamon, then stir into rest of fruit. Divide fruit in half and put in thr
ee quart casserole. Dot with 1 tablespoon butter or margarine, sprinkle with l
emon zest and 1/2 lime juice. Add remaining fruit, dot with remaining butter o
r margarine; add last of lime juice and lemon zest. Pour over 1/4 cup reserved
fruit liquid and 1/4 cup Jim Beam or other bourbon. Bake at 325 degrees for a
pproximately 1 hour or until fruit is very soft. Stir one time during baking.
Serve lukewarm with whipped cream or ice cream if you believe in gilding the l
ily. Serves 6.

rtening and eggs and add vanilla. Sift together the dry ingredients and hand
mix with the creamed mixture. This will make a stiff dough. Roll on floured
board to about 1/4" thick. Place cut out cookies on greased cookie sheet. Spr
inkle with sugar. Bake at 375 degrees until lightly brown. Makes 6 dozen.

Answer 5

try yahoo cooking group