End of summer compote

Preparation

1. Combine apples, strawberries, nectarines, honey, apple juice and lemon juice in a large saucepan. Bring to the boil over low heat, stirring constantly. Cover and cook over very low heat for 30 min, stirring often.
2. Meanwhile, in a separate saucepan, combine blueberries, sugar and water. Bring to a boil over medium heat, stirring often. Reduce heat and cook over low heat for 20 min.
3. Remove the 2 saucepans from the heat. Blend the apple-strawberry mixture with a hand blender until smooth. Return to the heat and cook over low heat for 20 min, stirring often to evaporate excess water.
4. Blend the blueberry mixture again in a hand blender until smooth. Sift the mixture into the apple-strawberry mixture.
5. Pour compote into hot sterilized jars and close with hot lids. Turn the jars upside down and leave to cool completely.
6. Keep refrigerated for one month. To prolong shelf life, freeze in airtight freezer containers.