Canning recipe
Pineapple and Mango Compote for Canning
Tropical compote made with pineapple, mango, and lime. Perfect with yogurt, 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
Preparation
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 a 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, place the lids on top, and close the jars.
8. Process in a canning pot or water bath at 90 °C for about 30 minutes.
9. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark, and dry place. Keep opened jars in the refrigerator and use within 2 to 3 days.
Shelf life
Keeps for about 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 mold, a fermented smell, bubbling, a bulging lid, or a leaking seal.