This delicious strawberry compote is made with just 3 simple, whole-food ingredients. Easily make it as sweet or as tart as you like.

In less than 10 minutes, you’ll have a delicious strawberry sauce that you can:

What is Strawberry Compote and How is it Different From Jam?

Although strawberry compote and strawberry jam are made with similar ingredients, the texture is the main difference.

Compote has a syrupy consistency with soft pieces of cooked fruit whereas jam is more cohesive, thick, and spreadable.

Ingredients

This compote uses just a few really simple ingredients.

strawberries – both fresh and frozen strawberries work. What you choose will depend on what’s in season, and also what’s available to you where you live.
lemon juice and zest – The lemon adds brightness, flavor, and tang to round out the sweetness of the strawberries and the sweetener.
raw honey – gives the strawberry compote the perfect amount of sweetness without being overly sweet.
salt – just a pinch to balance out the sweetness.

Bring to a boil. Add all the ingredients to a medium pot and bring to a boil over high heat.
Cook until soft. Once boiling, reduce the heat to medium and continue to simmer, stirring occasionally until the berries are soft and starting to fall apart.
Add texture. After about 5 minutes, lightly mash your strawberries with a fork (only if your strawberries are whole). And cook for another 2-3 minutes.
Let cool. Remove from the heat and let cool.
Store. Once cool, store in a tightly sealed jar in the fridge for up to 10 days.

Please remember that recipes are just a starting point.

How can you make this strawberry compote using what you already have? Here are some ideas…

No strawberries? ➝ If you can’t find strawberries, you can also use fresh or frozen blueberries. Since they’re smaller, cook them for less time (around 3-5 minutes).
No lemons? ➝ You can also use the juice and zest from oranges or limes.
No raw honey? ➝ Substitute with maple syrup or cane sugar.

If using fresh strawberries, make sure to hull your strawberries to remove the green stem and white core near the stem. If your strawberries are larger, cut them in half or quarters.

Fresh strawberries cook down quicker than frozen, so they won’t need the additional 2-3 minutes of cooking.

The compote will thicken slightly when cooled, especially after it’s been refrigerated.

You may want to add more sweetener. This will depend on the ripeness of your fruit and your personal preference. To do this, add 1 more teaspoon at a time, tasting after each addition until it’s reached your desired sweetness.

Add all the ingredients to a medium pot and bring to a boil over high heat.
Once boiling, reduce the heat to medium and continue to simmer, stirring occasionally until the berries are soft and starting to fall apart.
After about 5 minutes, lightly mash your strawberries with a fork (only if your strawberries are whole). And cook for another 2-3 minutes.
Remove from the heat and let cool.
Once cool, store in a tightly sealed jar in the fridge for up to 10 days.

If using fresh strawberries, make sure to hull them to remove the green stem and white core near the stem. If your strawberries are larger, cut them in half or quarters.
You may want to add more sweetener. To do this, add 1 more teaspoon at a time, tasting after each addition until it’s reached your desired sweetness.
Fresh strawberries cook down quicker than frozen, so they won’t need the additional 2-3 minutes of cooking.
The compote will thicken slightly when cooled, especially after it’s been refrigerated.