Compote vs. Jam: Differences Between Compote and Jam

Compote is a type of fruit spread made from whole fruit or small pieces of fruit combined with sugar syrup. It is slowly cooked to create its signature flavor. Some compotes are seasoned with spices or a dash of liquor. Other recipes add small amounts of powdered pectin to the cooked fruit, which thickens the mixture.

Depending on the recipe, compote can be spreadable like jam, or it can have the soft quality of pureed fruit. This will depend on the size of fruit pieces and the pectin content in a particular recipe. Unlike other fruit spreads, a compote is rarely stored long-term in a jar or can. Typically it is prepared to complement a particular dish (such as a piece of meat) and eaten shortly after it’s made. This allows chefs to use less sugar than they might in fruit jam recipes because they do not need the preservative power of sugar.

Jam is a fruit spread made from chunks of fruit, crushed fruit, or thick fruit pulp. These fruit solids are cooked with sugar and—in many cases—added pectin or acid (such as lemon juice). The final product can be easily spread onto toast, scones, and crêpes. It also mixes famously well with peanut butter in a PB&J sandwich. You can also mix fruit jam into ice cream or cheesecake.

Nearly any kind of fruit can be turned into jam. Strawberry jam is the best-selling variety in the United States, but you can easily find jam made from apricots, peaches, blackberries, raspberries, quince, and citrus fruits at most grocery stores. Although all jam contains sugar, the final product is not always sweet. Tomato jam, for instance, produces a primarily savory flavor.

Compote and jam are relatively similar and you can substitute one for another with certain considerations.

• Compote is less spreadable. Most jam has a fairly uniform consistency, which makes it easy to spread. Compote, which may feature whole pieces of fruit, can be a bit harder to evenly spread.
• Jam is designed to last in the refrigerator; compote is not. Most compotes have less sugar than your typical jar of jam. This keeps the calorie count a bit lower, but the tradeoff is losing sugar's preservative properties. As a result, compote typically lasts about two weeks in the fridge, while an opened jar of jam can last a month or more.
• Compote and jam are distinct from fruit butter, marmalade, and jelly. If you want a product with no added sugar, consider apple butter. If you like the flavor of citrus peels, consider grapefruit or orange marmalade, where citrus rinds are a key ingredient. If you prefer a spread with strong gelling properties, consider jelly, which is mostly fruit juice, sugar, and pectin.

Both fruit compote and fruit chutney feature chopped fruit and sugar. Fruit chutney goes a step further by incorporating various spices, vinegars, and citrus rinds, depending on the recipe. Some chutney recipes use dried fruit as a core ingredient, while compotes typically begin with fresh fruit. Chutneys are popular in Indian cuisine. Cranberry chutney is a favorite in the United States.

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