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Christmas Compote Jam















Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Sodium-Free, Low Sodium


100 grams figs, dried
3 1/2 ounces
100 grams dates
3 1/2 ounces
100 grams apricots, dried
3 1/2 ounces
150 grams apples
5 ounces
100 grams walnuts
3 1/2 ounces, chopped
100 grams hazelnuts (filberts)
3 1/2 ounces, blanched
100 grams almonds
3 1/2 ounce, blanched and silvered
50 grams apricots
slivered pit kernels (optional)
300 grams sugar
1 1/2 cups
1 each lemon
juice and zest
1 each cinnamon sticks
or 1 pinch of ground cinnamon
5 each cloves
2 each star anise
5 each cardamom pods
gren, or a pinch of ground cardamon
For the 1.5 liters (6 cups) quince juice:
4 1/2 pounds quinces
2 kg
2 litres water
8 cups
For the 100 g (3 1/2 oz.) candied oranges:
2 each oranges
prefer organic
6 tablespoons orange juice
½ cup sugar


Measuring out the correct amount of ground cloves and star anise is relatively tricky, which is why I recommend instead using whole spices - besides, they look nice in the jars!

Day 1 - For the quince juice:

Remove the downy covering from the quinces and quarter them, removing the stem end and the rest of the flower.

Put into the jam pan, unpeeled and with their seeds, cover with water and boil over low to medium heat for 30 to 35 minutes, or until the fruit is tender.

Put into a strainer set over a bowl and let the juice run freely for several hours, set the juice aside in a cool place until the next day.

For the candied orange:

Scrub the oranges under cool water and cut them into 3 to 4 mm (1/8") thick slices, then cut the slices into small cubes.

Put the oranges into a pan, add the orange juice and sugar and cook, watching constantly, until the liquid has completely evaporated.

At this stage, the little cubes of orange will be translucent.

This preparation can be made several days in advance and can be used for any citrus fruit.

Day 2 - Basic preparation:

Remove the stem ends from the figs (they should be soft like the other dried fruits) and cut them into 4 or 6 pieces, do the same with the apricots, pit the dates and cut them into quarters as well.

Peel and core the apples.

Measure out 1½ litres (6 cups) of the quince juice, being careful to leave any sediment at the bottom of the bowl.

Pour this juice into the jam pan with the apples, bring them to a boil and cook just for 2 minutes; lower the heat to minimum, remove the apples with a slotted spoon and put them through a food mill (using the large hole plate).

Return the apple purée to the jam pan, add all the other ingredients and bring the mixture to a simmer.

After 1 minute, pour the mixture into a bowl and set it aside in a cool place, covered with a piece of parchment paper, until the next day.

Day 3 - Finishing

Transfer the mixture from the bowl back into the jam pan and gently bring to a boil, continue cooking at a simmer for another 5 minutes.

Skim if necessary, check the thickness (even though this jam is guaranteed to set) and while still boiling hot pack the jam into hot sterilized jars.

Seal immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 36735% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 20g 20%
Dietary Fiber 5g 21%
Sugars g
Protein 12g
Vitamin A 9% Vitamin C 29%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?


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