Tayberry compote is like a jam but made from significantly less sugar.
Compote is great on its own, or as a topping for ice cream, added to yoghurts or smoothies, or spread on toast.
As compotes are quick to make, they are ideal for turning small amounts of fruit into tasty treats. Simply scale the recipe up or down as required.
Watch How To Make Tayberry Compote
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I prefer the taste of compote to jam as the flavour of the fruit comes through more. The lower sugar levels do not overpower the fruit but help bring out its natural flavour.
Tayberries are a raspberry blackberry cross – a large juicy fruit that is easy to grow, hardy, and relatively disease free. Patience is required to grow tayberries, as like summer fruiting raspberries, tayberries fruit on one year old canes rather than the current summer’s growth. Tayberries can be eaten fresh, but come into their own when cooked.
If you don’t have tayberries, the recipe will work very well with raspberries, blackberries, or even blackcurrants.
The first step is preparing the fruit. The fruit needs to be well washed. Unlike for jam, it doesn’t matter if the fruit is slightly overripe.
Remove the kneading blade from the bread pan of the bread maker – it is not required in this recipe. Then add the tayberries, sugar, and water to the bread pan.
Select the right cooking programme, and about an hour later your compote will be ready. Give the mixture a good stir before serving.
Tayberry compote is made to be eaten fresh – rather than stored – although it will keep in the fridge for a few days.