Step 1

Wash the strawberries and remove the leaves and stems. Cut the strawberries in half or in quarters, then add to a medium saucepan.

Step 2

Juice half a lemon, then add it to the strawberries.

Step 3

Add the sugar to the strawberry and lemon. Turn on the burner to medium heat and allow the mixture to come to a boil.

Step 4

Once it's boiling, reduce the heat just slightly to allow it to summer. Use a potato masher or a fork to mash the strawberries from time to time, so they release all their juices. Be gentle here though. You don't want to crush the fruit too much as it can stick to the bottom of your pan.

Step 5

Continue to cook for 5-10 minutes longer.

Step 6

Once ready, set aside the compote to cool down. Then pour it into a sterilized airtight jar. If you want your compote super smooth, run it through a sieve into a clean bowl or jug. Using a wooden spoon, make circles into the compote as it drains. This will remove the seeds and any other unwanted lumps.

Step 7

To store: It's best to keep the compote in an airtight jar in the fridge for about 1-2 weeks.To freeze: freeze in an airtight container for up to 3 months. When needed, place it in the fridge to thaw overnight.To reheat: do so in a saucepan over medium-high heat. Add a teaspoon or two of water if needed.