Put the sugar into a large pan with 550ml water and stir over a moderate heat until the sugar has dissolved. Add the lemon zest, cinnamon and star anise, then turn up the heat and bring the liquid to the boil. Reduce to a simmer.
Add the apples to the pan and cook gently for 5 minutes. Now add the blackberries and simmer until you have a smooth, thick compote. Spoon into several sterilised jars, fishing out the star anise, cinnamon and lemon zest as you go.
Seal the jars and store in a cool, dry place. The compote will keep for a few months but will need to be refrigerated once opened. Serve with yoghurt, with pancakes or drop scones, or in any other way you fancy.
Most fruit will make a fine compote but the berries, blackcurrants, pears, plums and apricots are perhaps the best.
Apple and quince compote is particularly good: use 600g apple and 150g quince.
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