Ingredients
Equipment
Method
- Hull your strawberries by removing the green leafy tops and any white core underneath using a sharp knife or hulling tool. Cut each strawberry in half to ensure they cook evenly and break down quickly in the pan.
- Pour the halved strawberries into a large saucepan and add the granulated sugar and salt. Stir everything together so the sugar coats the strawberries, then let the mixture sit for 5 minutes, which allows the strawberries to release their juices and the sugar to start dissolving.
- Place the saucepan over medium heat and bring the strawberry mixture to a gentle simmer, stirring occasionally. You'll notice the strawberries releasing more liquid and the sugar completely dissolving after about 3 to 4 minutes of gentle heat.
- Stir in the fresh lemon juice once the mixture reaches a simmer. The lemon juice prevents the compote from tasting cloyingly sweet and helps preserve its bright strawberry flavor.
- Let the mixture bubble gently for about 8 to 10 minutes, stirring occasionally with a wooden spoon. You'll notice white foam rising to the surface; skim this off with a slotted spoon and discard it, since this foam can make the finished compote look less clear and pretty.
- Drop a small spoonful of compote onto a chilled plate and let it cool for 30 seconds, then push it gently with your finger. If it wrinkles slightly and holds its shape, it's ready; if it's still very runny, cook for another 2 to 3 minutes and test again.
- Using a wooden spoon, gently press some of the strawberry pieces against the side of the pan to release more juice and create a chunky-jammy texture. Don't crush everything into a smooth puree unless that's your preference; a little texture is lovely.
- Remove the pan from heat and let the compote cool for 5 minutes, which allows any residual cooking to finish. Pour the warm compote into clean glass jars, seal loosely while warm, then refrigerate once fully cooled.
Notes
Don't overcook your compote chasing a jam-like set; strawberry compote should be thicker than syrup but looser than traditional jam, and it thickens more as it cools, so remove it from heat just before it looks done. Store cooled compote in clean glass jars with tight-fitting lids and refrigerate for up to 2 weeks. Freeze in glass jars leaving 1/2 inch of headspace for up to 6 months. If using frozen strawberries, thaw them first and reduce the sugar to 3/4 cup since frozen berries are often picked when sweeter.