Recipe: Rosewater Plum Compote

Ingredients

Prepare a large bowl and pit and chop the plums into small ½-inch pieces, tossing them with lemon juice as you go.
Once all plums are chopped, mix them with the remaining lemon juice and sugar, then stir in the rose water.
Let the mixture sit for about 20 minutes if time allows.
In a large pot, bring the plum mixture to a boil over medium heat, stirring regularly to prevent burning.
Cook at a gentle boil for about 20-25 minutes, skimming off any foam that forms.
Be careful not to overcook the fruit to avoid it turning mushy.
Remove from heat and spoon the compote into jars, then refrigerate until ready to use.

Servings

8 half-pint jars

Calories

250

Total fat

Total carbohydrates

65g

Total protein

Sodium

0mg

Cholesterol

0mg