Strawberry or Peach Compote (small batch)

When I started making yogurt in my instant pot awhile back, I've never stopped.  When one batch is gone I make another.  It's not a sweet yogurt and for me, it needs a little sweetness.  I started out with a drizzle of honey, fresh fruit, and my homemade granola.  It's delicious that way but I needed some variety.   Swirling a dollop of homemade fruit compote is just what this yogurt needed!  It's a perfect consistency to swirl in and adds the perfect sweetness.  So far I've made a batch of strawberry and peach.  It's also yummy on toast!

• Ingredients:

• 4 cups ripe strawberries, hulled and diced or 4 cups ripe peaches, skin removed *see note and diced 
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• 1/2  cup of sugar

• 1/2 teaspoon grated lemon zest

• 2 teaspoons fresh lemon juice

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• Instructions:

1. In a saucepan heat strawberries on medium heat for 5-8 minutes to release their liquid (easier to stir in sugar).
2. Turn heat down to low, add sugar and stir until dissolved.  Add lemon zest and juice.
3. Increase heat to medium and bring mixture to a slow boil.
4. Stir frequently, continuing with a slow boil until jam is thickened about 25-30 minutes **see note.  I don't smash my fruit because I like the diced chunks in my yogurt but smash if you'd like a more jam consistency. 
5. Transfer jam to tightly lidded jars (leave a little room on top for expansion when freezing) and let cool to room temperature.
6. When cool store in the refrigerator for about 2 weeks (or freeze for 3 months)

• Makes about 2 cups 

              * Peel Peaches - Boil a pot of water, large enough to submerge several peaches.  Lower peaches into the boiling water and let them soak for about 30-45 seconds.  Use a slotted spoon to transfer the peaches from the pot into a bowl full of ice water.  Once cooled, the peach skin should be very easy to pull away gently with a knife.

**Additional tip:  If you have a thermometer when the jam reaches 215 F, it’s ready.