Bob refers to this as fruit compost. But this jewelled red delight is not to be confused with compost heap jelly. [See Sue's post from earlier in the year] I have made CHJ in the past, they are two very different products.

The jelly is made by cooking the fruit, straining it, and boiling it up with sugar and water. Quite a long process, but it does yield a proper preserve which keeps for ages. The compôte is much quicker - chop up the fruit, add a little water and sugar to taste, bring to the boil, then simmer for 2-3 minutes, cool and keep in the fridge, use within 4-5 days.
But I started wondering - where did the name come from? The word compôte is French, and the circumflex over the ô indicates a historical missing S [like pâté for paste, and hôtel was originally hostel]
I finally found the answer - the word comes from the Latin compostum - which means to put together, or to mix.















