So before anyone compotely┬áloses their mind that this compote is in a jar–yes! Compote can be canned, although more frequently it is a slow-cooked fruit sauce used immediately.

For those, like me, who find the subtleties distinguishing jam from jelly, preserves, conserve, compote vs. coulis, lost on them, there’s a good Serious Eats article with all you need to know about cooking down fruit into a delightful condiment.

With that out of the way, it is almost canning season! It is a season that fills me with equal measure of delight and dread. Our plum trees are almost there. Our beloved Seattle blackberry brambles are steadily ripening, offering its bounty with outstretched (and thorny) vines. I’ve spotted some atrociously massive Adriatic figs, still hard, with those darn Starlings already swooping in overhead in droves just waiting to feast.

Pros: Delicious foraged fruit, our stock of plum preserve from the 2016 season is running low and it’s time to replenish!

Cons: Standing over and constantly tending to a giant pot of boiling fruit, a constantly blasting oven (to dry the sanitized jars), and a giant cauldron of boiling water for canning, when summer is at it’s hottest.

Seattle’s expected to have 100*F weather this week (that’s 38*C to you metric folk). Living in Seattle has made me weak. I wouldn’t have batted a frizzy eyelash at this in Kuala Lumpur. But then again, most Seattlelites aren’t equipped for this kind of heat. We don’t have an A/C unit.

Stay cool out there, people!


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