Plum-tomato compote

Getting to an end of the plum season I decided to use the last plums from a picking session in some friends garden making two version of plum compote.

I have found this recipe on plum-tomato compote in a newspaper: http://smagokologi.dk/Opskrift_Blommer.asp, which is based on recipe by Kille Enna´s cooking book called SMAG (TASTE). Looking at the ingredients in the recipe, I found it so interesting, that I wanted to test this recipe.

The smell, while the compote was cooking in my kitchen, was just wonderful, fantastic, lovely :-)) The smell was so much better compared this plum compote.

Served this plum compote together with cheese or cold meat.

Plum-tomato compote: a la Kille Enna´s SMAG

• 300 g plums - without stone
• 225 g tomatoes
• 3 tablespoons of lemon juice
• 200 g sugar

• 2 teaspoons of balsamico
• 1 teaspoon fresh ginger - grated
• 1/4 vanilla pod - both pod and vanilla corn
• 1/4 chili - finely chopped

1. Remove the stone of the plum, and cut them into smaller pieces.
2. Cut the tomato into smaller pieces
3. Add all the ingredients into a cooking pot.
4. Heat it up and let it cook for 15-20 minutes.
5. Add the pectin gelling powder and let it cook for 2 minutes.
6. Prepare the storage glasses by filling them with boiling water. I do not use any preservatives in my home-made compote, so this is important to increase shelf-life of your compote. Another thing you can do is to store the jam cold afterwards. There is not enough sugar in this compote to preserve it.
7. Fill the glass with jam and close the glass.