Ingredients:

  • 2 pounds (900g) fresh strawberries, hulled and halved or quartered if large
  • ½ cup (100g) granulated sugar
  • 2 tablespoons (30ml) fresh lemon juice
  • 1 teaspoon (5ml) lemon zest (optional, but adds brightness)
  • ¼ teaspoon ground cinnamon (optional, for warm spice)
  • Pinch of sea salt
  • 2 tbsp (30 ml) water

Instructions:

  1. Wash and hull the strawberries. Halve or quarter them depending on their size.
  2. In a medium saucepan, combine the strawberries, sugar, lemon juice, lemon zest (if using), cinnamon (if using), and salt.
  3. Add the water. Bring the mixture to a gentle simmer over medium heat, stirring occasionally.
  4. Reduce heat to low and continue simmering, stirring occasionally, for about 20 minutes, or until the strawberries have softened and the mixture has thickened slightly. You’ll know it's done when it coats the back of a spoon.
  5. Remove from heat and let the compote cool slightly. It will thicken further as it cools. Transfer to sterilized jars (if canning) or an airtight container. Refrigerate for up to 1 week.