Big-Batch Strawberry Compote

From the kitchen of Carly

Four pounds of strawberries cooked down with sugar and salt until jammy and thick, brightened with lemon juice and your choice of vanilla or zest. Make a big batch and keep it in the fridge for yogurt, toast, or straight from the jar.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 14 lb. strawberries, hulled, halved if large
  • 13/4 cup granulated sugar
  • 11/4 tsp. kosher salt
  • 11 vanilla bean, split lengthwise, and/or 4 strips lemon zest (optional)
  • 11 Tbsp. fresh lemon juice

Instructions

  1. Combine strawberries, sugar, salt, and 1/4 cup water in a small pot. Scrape in vanilla seeds and add pod, or add lemon zest if using. Bring to a simmer over medium heat and cook, stirring occasionally and breaking up strawberries with a wooden spoon at beginning of cooking, until fruit is tender and juices are thick enough to coat spoon, 40, 45 minutes. Fish out vanilla pod and/or lemon zest, then stir in lemon juice.

  2. Do Ahead: Compote can be made 5 days ahead. Let cool, then cover and chill.