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Snack recipe · from the recipe book

Two-Stage Jammy Berry Compote with Lemon Zest

A glossy, jammy blueberry base cooked down with honey, then folded with fresh strawberries and raspberries off the heat for bright, juicy bursts and a lemony finish over pancakes.

Two-Stage Jammy Berry Compote with Lemon Zest

Ingredients

  • 2 cups300 gBlueberries
  • 1¼ cups sliced200 gStrawberriesquartered
  • 1 cup125 gRaspberries
  • 1½ tbsp35 gHoney
  • 2 tbsp30 gWater
  • 1 tbsp15 gLemon juice
  • 2 tsp4 gLemon zestfinely grated

Steps

  1. Prepare the fruit first: rinse the blueberries, strawberries and raspberries, quarter the strawberries, and keep the strawberries and raspberries in a separate bowl from the blueberries.
  2. Zest the lemon before juicing it, then measure out the lemon juice.
  3. In a medium saucepan, combine the blueberries, honey, water and half of the lemon zest.
  4. Bring to a simmer over medium heat and cook, stirring often and lightly mashing about a third of the berries, for 8 to 10 minutes until thick and jammy.
  5. Take the pan off the heat and stir in the lemon juice.
  6. Gently fold in the strawberries and raspberries so they warm through but stay mostly whole.
  7. Stir in the remaining half of the lemon zest and let the compote stand 5 minutes to thicken slightly.
  8. Spoon warm over pancakes. Cool leftovers briefly, refrigerate promptly in a covered container, and use within 3 days.

Allergens: none of the nine major allergens in the ingredients as written.

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Saved in the Every Helping recipe book on October 24, 2026.

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