Step 1

Wash and dry the blueberries.

Step 2

Add blueberries, sugar, salt, lemon zest and lemon juice in a medium sauce pan and cook over medium heat for 5 to 6 minutes until blueberries are wilted and soft.

Step 3

Remove blueberries with a slotted spoon and cook the liquid for 2 - 3 more minutes until reduced in half and thickened.

Step 4

Add blueberries back into the pot and stir to combined.

Step 5

Remove from heat and transfer to a jar. As the compote cool, it will thicken almost to pie filling consistency.

Step 6

Continue cooking without removing the blueberries for the next 2 - 3 minutes, reduce the heat slightly so the mixture doesn’t boil over.

Step 7

Remove from heat and transfer to a jar. As the compote cool, it will continue to thicken but will still be slightly thinner and pourable.