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“From 101 Cookbooks. Be mindful of the texture of the fruit, you don't want to overcook (or over stir) the fruit to the point that it breaks down and goes to mush.”
8 1/2 pint jars

Ingredients Nutrition


  1. Pit and chop the plums into small 1/2-inch pieces. As you chop place the chopped plums in a bowl and toss with a drizzle of the lemon juice every once in a while.
  2. When all the plums have been chopped gently toss them with any remaining lemon juice and the sugar.
  3. Stir in the rose water. If you have some time to spare, and let the mixture sit for twenty minutes.
  4. In a large, wide, thick-bottomed pot bring the plum mixture to a boil over medium heat. Stir regularly scraping the bottom of the pot to make sure the fruit doesn't burn. Adjust the heat if needed and cook at a lazy boil for about 20-25 minutes, skimming off any foam that develops on top.
  5. Remove from heat and spoon the compote into individual jars.
  6. Refrigerate until ready to use. It will keep for about a week like this.

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