Strawberry Compote

1. 1 Strawberriespack 400 g ≈ $3.50 400 g
2. 2 Sugarpack 1 kg ≈ $1.60 250 g
3. 3 Citric acid 2 g

Grey items are salt, spices and anything under 30 g per jar: you usually have them at home, so they are not in the jar price. Sugar, vinegar and oil from 30 g are counted.

Method

1. Choose firm, not overripe strawberries¹, rinse them under running water, let them drain, and remove the stems.

2. Sterilize a 3 l jar and lid: steam the jar or heat it in the oven at 120 °C for 20 minutes, and boil the lid for 5 minutes.

3. Place 400 g strawberries¹ in the jar and pour in boiling water up to the neck (about 1.7 l water). Cover with the lid and leave for 15 minutes.

4. Drain the water into a saucepan, bring it back to a boil, and pour it over the fruit a second time for 10 minutes.

5. Drain the water into a saucepan (about 1.5 l), add 250 g sugar² and 2 g citric acid, bring to a boil, and cook the syrup for 3 minutes.

6. Pour the boiling syrup over the fruit right to the rim and seal the jar immediately with the lid.

7. Turn the jar upside down, wrap it, and leave it to cool for 24 hours. Store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 5 days.