The aim of the study was to examine physical and chemical composition and antioxidative acivity of purees and low – calorie marmelades of strawberry varieties, Maya and Queen Elisa, grown in conventional and organic cultivation. Using quantitative descriptive analysis sensoric attributes of fresh strawberries and their purees were estimated. Marmelades are prepared under vacuum conditions and under atmosfere pressure in laboratory conditions. Total soluble solids and pH values were almoust similar in analyzed purees from ecological and conventional source. Purees made of strawberries grown in organic cultivation had much more pectins. Amounts of total phenolics and flavonoids were higher in purees and marmelades from organic cultivation. During the processing of purees into marmelades the amount of total phenolics, especially of anthocyanins, were decreased, but there were no influence on the antioxidative activity, which was still remarkable. Different processing conditions and type of aded sugar didn`t affected on the physical and chemical composition of marmelades. Fresh strawberries from conventional cultivation were better evaluated in colour, flavour and fruit aroma. Purees made of strawberries grown in organic cultivation were better evaluated in taste and strawberry flavour.