Preserving recipe
Pineapple and Mango Compote for Preserving
Tropical compote made with pineapple, mango and lime. Ideal with yoghurt, rice dishes, cakes or simple desserts.
45 min.
30 min.
32
8
Easy
Ingredients
- 2.6 kg pineapple, peeled and diced
- 2.0 kg mango, peeled and diced
- 1.2 l water
- 450 g sugar
- 200 ml lime or lemon juice
- zest of 3 unwaxed limes, optional
- 1 pinch of salt
Method
2. Peel the pineapple and mango and cut them into even pieces.
3. Bring the water, sugar, lime or lemon juice, optional lime zest and salt to the boil.
4. Add the pineapple pieces to the syrup and simmer gently for 5 minutes.
5. Add the mango and heat carefully for another 2 to 3 minutes.
6. Fill the hot compote into the prepared jars. Leave about 2 cm headspace.
7. Wipe the jar rims clean, fit the lids and close the jars.
8. Preserve in a preserving cooker or water bath at 90 °C for about 30 minutes.
9. Allow the jars to cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the fridge and use within 2 to 3 days.
Shelf life
Keeps for approx. 6 to 12 months if prepared cleanly.
Safety note
Mango can vary in acidity depending on ripeness. Do not reduce the lime or lemon juice. Do not add banana, coconut milk, dairy products, starch or flour. Discard jars with mould, a fermented smell, bubbling, a bulging lid or a leaking seal.