Month: August 2025

Fig Leaf and Mint Tea: Natural Support for Blood Sugar Regulation

Herbal remedies

Do you have a fig tree in your garden? Most people know and love its sweet fruit, but did you know the leaves are just as valuable? Fig leaves are not only great to cook with, they also offer surprising health benefits. Personally, I love making a fresh fig leaf and mint tea – a soothing herbal drink that can support healthy blood sugar levels while also being simply delicious.

Some time ago, I shared a recipe for fig leaf syrup. It’s fragrant and tasty, and has cholesterol-lowering and antibacterial properties. But since syrup always requires sugar, it’s not the best option if you’re looking to regulate blood sugar. That’s where tea comes in: a sugar-free infusion that combines the mild nuttiness of fig leaves with the refreshing notes of mint, making it suitable for daily enjoyment.

From Traditional Medicine to Modern Science

For centuries, fig leaves have been used in traditional medicine across many cultures. In Mediterranean herbal practices, they were valued for their calming effects and used to ease respiratory and digestive issues. In Asian traditions, fig leaves were often used as a natural aid to help regulate blood sugar. Today, this ancient knowledge is making a comeback, as more people look for natural ways to support their health.

Modern research backs up these traditional uses. Several studies show that fig leaf extracts may help regulate glucose levels in people with type 2 diabetes. Other research highlights their antibacterial effects, including against bacteria linked to oral health problems.

Because sugar isn’t recommended when using fig leaves for blood sugar support, syrup isn’t ideal. Tea is the better option. And if you want to target gum inflammation, an alcohol-based tincture could be even more effective, as the alcohol enhances the antibacterial action.

Just like fig leaf syrup, this herbal tea may also help support healthy cholesterol levels.

Harvesting Fig Leaves

Timing is key when harvesting fig leaves. I prefer picking in late spring or early summer, when the leaves are still fresh, tender, and full of active compounds. In mid-summer you can also harvest, but choose the younger leaves from the tips of the branches.

By autumn, I avoid harvesting. At that stage, the tree redirects nutrients back into its trunk and roots, leaving the leaves depleted and eventually falling.

A tip from experience: harvest a few leaves regularly rather than stripping a branch at once. This keeps your tree healthy and productive.

Don’t have a fig tree yet? Check out my tips in Growing Figs.

Handle with Care: Fig Leaf Sap

When you cut a fig leaf, it releases a white milky sap. This sap contains psoralen, a compound that can make your skin photosensitive. If it touches your skin and you go into direct sunlight, it may cause irritation or even small burns.

Some people are barely affected, while others are more sensitive. I usually wear gloves when harvesting or simply avoid sun exposure for a few hours afterwards.

Interestingly, that same sap has been traditionally used as a natural remedy for warts and minor skin issues – though of course, for anything serious, always consult a doctor.

Other natural remedies for warts? Take a look at my post about Greater Celandine.

What About Mint?

Mint is one of the world’s favorite herbs for tea – and for good reason. It adds a refreshing, cooling flavor and also offers health benefits. Peppermint tea has been studied for its ability to aid digestion, relieve bloating, and reduce nausea. The menthol in mint leaves has a naturally soothing effect, which may help ease stress, mild headaches, or tension.

Mint’s essential oils also make it helpful for colds and congestion, offering light relief for blocked sinuses and respiratory discomfort. Combined with fig leaves, you get a tea that is both refreshing and restorative – a perfect herbal match.

Drying Herbs for Tea

I prefer to use dried leaves for my tea blends. Drying preserves the flavors and allows me to enjoy the tea year-round. The best method is natural air-drying at room temperature in a shaded, well-ventilated spot. Direct sunlight or high heat can break down the delicate active compounds.

If the weather doesn’t allow air-drying (quite common here in Northern Europe), you can use a food dehydrator or an oven. Set the temperature no higher than 95°F (35°C). This ensures most vitamins and beneficial compounds remain intact.

Recipe: DIY Fig Leaf and Mint Tea

Ingredients:

  • 6 large fig leaves (freshly harvested)
  • 2 handfuls of fresh mint
  • A drying setup: oven, dehydrator, or drying rack

Instructions:

  1. Spread the fig leaves and mint evenly on your drying trays. Make sure air can circulate between them.
  2. Dry at 95°F (35°C) for about 4 hours. Mint usually dries faster, so check early. Fig leaves should be crisp and crumbly.
  3. Crush the dried leaves lightly and mix them together.
drying fig leaves vor tea
Drying mint for tea
Fig leaf mint tea

Storing Your Tea Blend

Keep your blend in an airtight jar, ideally made of dark or brown glass to protect it from light. This helps preserve the beneficial compounds for longer. A nice jar on the kitchen counter is both practical and decorative.

Brewing Fig Leaf & Mint Tea

Place 2 teaspoons of your dried blend into a tea infuser or reusable bag. Pour over boiling water and let steep for 5–10 minutes.

The flavor is wonderfully fresh from the mint, with a subtle nutty note from the fig leaves. Personally, I think it doesn’t need any sweetener – the clean taste is perfect on its own.

Thee van vijgenblad en munt

Frequently Asked Questions (FAQ)

Can I drink fig leaf tea every day?
Yes, in moderate amounts it’s safe for daily use. As with all herbs, moderation is key and always listen to your body.

What does fig leaf tea taste like?
Mild, slightly nutty and herbal. With mint, the flavor becomes fresher and more aromatic.

Can I use fresh leaves instead of dried?
Yes, fresh leaves work too and give a stronger taste. Just be sure to wash them thoroughly.

Are there side effects?
Excessive consumption may cause mild stomach upset in some people. If unsure, consult your healthcare provider.

Why I Love Fig Leaf and Mint Tea

For me, this tea is more than just healthy – it’s a way to make the most of my own garden harvest. A fig tree produces far more leaves than you might expect, and it’s a shame not to use them.

Plus, there’s something deeply satisfying about sipping your own homemade herbal tea. Simple, natural, and nourishing.

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A close-up of a tea cup with a tea infuser inside, next to a jar of dried mint leaves. The image promotes fig leaf-mint tea, highlighting its benefits for blood sugar regulation and gum inflammation.

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Waterbath Canning Pumpkin: Easy and Quick Without Pre-Cooking!

Canning & Preserving

Pumpkin is a fantastic storage vegetable, but once you cut into it, you need to process it quickly before it starts to spoil. One of the best ways to extend its shelf life is by canning pumpkin cubes. By preserving pumpkin this way, you can enjoy the rich flavors of autumn months after the harvest. Even better, canned pumpkin is incredibly convenient in the kitchen, since all the peeling and chopping has already been done. That means less work on busy days, and more time to enjoy your meals.

Think of how easy it becomes to whip up a creamy pumpkin risotto or a warming pumpkin soup. These canned pumpkin cubes can even be used in a hearty tajine – our tajine with cabbage and chicken is always a favorite at home.

When I plan to use pumpkin for puree or risotto, I prefer to can it in broth instead of plain water. Once I open the jar, I simmer the pumpkin cubes in the broth for another 10 minutes, drain, and then mash them together with potatoes for a smooth and flavorful side dish.

waterbath canning pumpkin

Why Can Pumpkin?

Canning is one of the best ways to fight food waste. If you have an abundance of pumpkins from your garden, there’s no need to throw any away. By preserving them in jars, you’ll be able to enjoy your harvest all year round.

Some key benefits of canning pumpkin:

  • Ready to use – On a busy day, it’s a real treat to simply open a jar of pumpkin cubes and turn them straight into soup, puree, or curry.
  • Long shelf life – Whole pumpkins can last a few months in a cool cellar or shed, but canned pumpkin can easily keep for up to a year.
  • Less waste – Even a small rotten spot can ruin a whole pumpkin. By canning them on time, you prevent unnecessary spoilage.

Which Pumpkins Are Best for Canning?

Not every pumpkin variety is equally suited for canning. Some types are watery or lose their structure too quickly.

The most popular varieties for canning include:

  • Hokkaido (Red Kuri) – Firm texture, sweet flavor, and the skin is often soft enough to leave on.
  • Butternut – Creamy and nutty, it holds its shape well in cubes.
  • Muscat de Provence (Muscat Pumpkin) – Aromatic and versatile, though it does take more work to peel and prepare.

Avoid watery varieties, as they may fall apart during canning and dissolve into a mushy consistency.

Why I Can Pumpkin in a Waterbath Canner?

In some parts of the world, pressure canners are the go-to method for safely preserving pumpkin. But here in Belgium, they are almost impossible to find. For generations, we’ve relied on the traditional water bath canner, and it has served us well. By heating the jars thoroughly and later cooking the pumpkin before eating, this method remains both safe and practical. It’s a simple way of continuing the preserving traditions passed down through the years.

Is Waterbath Canning Pumpkin Safe?

You may have heard warnings that waterbath canning pumpkin is unsafe because of the risk of botulism. This is partly true but mostly a misunderstanding. It’s correct that pumpkin is a low-acid vegetable, and low-acid foods are more prone to bacterial growth if not canned properly. This is why pickling vegetables in vinegar (like cucumbers or courgettes) is often considered the safest method.

But don’t worry: it’s also completely safe to can pumpkin in water or broth, as long as you follow the proper method and reheat the contents for at least 10 minutes before consuming. This ensures that there’s no risk of botulism.

What Do You Need to Can Pumpkin?

For a 1-liter jar, you’ll need:

  • 1 lb pumpkin cubes (about ¾ inch in size) = 500 g pumpkin cubes (about 2 cm in size)
  • 2 cups water or broth = 500 ml water or broth
  • Sterilized canning jars with rubber seals and clips
  • A waterbath canner or large stockpot

If you want more flexibility, choose water – this way, you can later use the pumpkin for both sweet and savory dishes. If you’re mostly planning soups or risotto, broth adds extra flavor. I like to prepare both options every year, some jars with broth, and some with plain water.

Step-by-Step Guide to Canning Pumpkin

1. Prepare the Pumpkin

Cut the pumpkin in half and scoop out the seeds and fibers with a spoon. Peel the pumpkin and cut the flesh into cubes of about 2 cm (3/4 inch). Don’t cut them too small, as they’ll become too soft during canning.

2. Sterilize the Jars

Wash the jars, lids, and rubber rings thoroughly. Sterilize them by boiling in water or heating in the oven. This ensures that no bacteria are left behind.

3. Choose Between Water or Broth

Decide whether you want to fill the jars with water or broth. Broth gives immediate flavor but limits flexibility for sweet dishes. Water keeps your options open.

4. Fill the Jars

Pack the cubes into the sterilized jars and top them off with hot water or broth, leaving about 1.5 cm of headspace at the top. This space prevents overflow during canning.

5. The Canning Process

Place the jars in a canning kettle or large stockpot. Heat to 100 °C (212 °F) and let the pumpkin process for 2 hours. Timing begins once the water has reached a full boil.

6. Cool and Store

Let the jars cool completely, then check to make sure they’re vacuum-sealed before storing.

How to Use Canned Pumpkin Cubes

The beauty of home-canned pumpkin is that you can use the cubes in countless ways:

  • Purée: mash the pumpkin with a little butter and nutmeg for a simple, cozy side dish.
  • Soup: blend the pumpkin with onion, carrot, and spices for a smooth, creamy soup. Or try my recipe for Pumpkin Soup with Curry and Orange – it’s surprisingly refined and full of flavor.
  • Risotto: stir the pumpkin cubes into the rice as it cooks for a rich, velvety risotto. Looking for something special? Don’t miss my Pumpkin Risotto – a true autumn classic.
  • Stews: add pumpkin cubes to hearty stews with meat or beans for extra sweetness and texture.
  • Curries and tagines: the soft, sweet flavor of pumpkin pairs beautifully with warm spices. In my Chicken Tagine with Pumpkin and Cabbage, the pumpkin adds a lovely mellow note that balances the spices perfectly.

By canning pumpkin, you’ll always have the taste of autumn within reach – ready for soups, stews, or a comforting bowl of risotto on a chilly day.

Flavor Variations

  • With herbs – Add thyme, bay leaf, or rosemary to the broth before canning.
  • With other vegetables – Combine pumpkin with onions or carrots in the same jar.
  • For soups – Use a stronger broth so you have an instant base when you open the jar.

Waterbath canning and Botulism – A Note of Caution

Because pumpkin is low-acid, you may find sources warning against canning it in a waterbath. Yes, mistakes can happen if vegetables are preserved incorrectly. But as long as you follow the correct steps, the risk is very low.

The golden rule: always heat the contents for at least 10 minutes before serving. This destroys any harmful bacteria or toxins such as botuline. Store jars in a cool, dark, and dry place, and trust your senses – if the contents smell off or look strange, don’t eat them.

How Long Does Waterbath Canned Pumpkin Last?

Properly canned and sealed jars of pumpkin will keep for up to one year. Store them in a cool, dark pantry, basement, or cellar.

Canning Pumpkin: Sustainable and Convenient

By canning pumpkin, you reduce food waste and make sure your autumn harvest lasts well into winter. It’s a sustainable, low-energy way to preserve food that pays off in everyday convenience.

Whether you grow your own pumpkins or buy them at the market, having jars of pumpkin on the shelf makes home cooking so much easier.

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Rodekool met appel geweckt
Rodekool met appel

Making Fig Jam: Capture the Taste of Summer in a Jar

Canning & Preserving

Our fig tree has turned into a real giant. Every late summer it surprises us with baskets full of ripe figs—often more than 20 pounds at once. And as if that weren’t enough, we’ve planted a few smaller bushes too. That way, there are always figs ripening somewhere in the yard, in all shapes, sizes, and colors. Did you know there are even yellow figs? It still feels special to harvest this Mediterranean fruit right here at home. In my post on Growing Figs, I share how you can enjoy a good harvest even in cooler climates by choosing the right variety and location.

With such an abundance, you’ve got to get creative. You can dry figs, add them to stews, or simply enjoy them fresh—but for me, fig jam is the real star. It’s a timeless classic that never disappoints: a rich, sweet jam that instantly takes me back to summer vacations in the south of France.

When are figs ripe?

A ripe fig has soft skin that often starts to split just a little. That tiny crack may not look pretty, but it’s the best sign that the fruit is at peak flavor. Figs can even produce twice a year: once in early summer (June) and again in the fall.

Here in our climate, the early crop is hit-or-miss, since the figs have to survive winter and may get damaged by frost. The fall harvest, though, is much more reliable. By late September, we’re picking almost daily, since not all figs ripen at once. I usually make jam right away, because once they’re picked, figs don’t last long. In the fridge they’ll keep for about a week at most.

No fig tree yet? Check out my post on Growing Figs for tips on choosing the right tree and the best spot in your yard.

Vijgen oogsten

Harvesting and storing figs

Because figs ripen one by one, you’ll want to check each fruit individually. A quick walk by the tree every couple of days is the best way to make sure you catch them at their peak.

Once picked, eat or process them quickly—they’re highly perishable. You can keep them in the fridge for about a week, or dry them to use later in dishes like tagines and stews.

Do you need to peel figs?

Figs don’t really peel like other fruits. If you want them skinless, you’ll have to cut it off—but the skin is totally edible and cooks down beautifully in jam. Personally, I leave it on.

What you’ll need to make fig jam

Ingredients

  • 2 pounds figs
  • 2 ½ cups sugar
  • Juice of 1 lemon

Equipment

  • Blender or immersion blender
  • Sterilized jars
  • A small plate for the “gel test”

Step-by-step recipe

Prep the gel test: Place a small plate in the freezer.

Cook the figs: Wash and chop the figs, then place them in a large pot with the sugar. Simmer gently over low heat for about 30 minutes, or until the figs are soft. Leave the lid off so excess liquid can evaporate—especially if the figs are extra juicy after a rainy summer.

making fig jam

Smooth or chunky? Once soft, you can puree the figs for a silky jam, or leave them chunky for more texture. Totally up to you.

Add lemon juice: Stir in the juice of one lemon to brighten the flavor and balance the sweetness.

Taste and adjust: Try the jam and adjust with a bit more sugar or lemon if needed—but remember, figs are naturally very sweet, so go easy.

Gel test: Drop a spoonful of jam onto the chilled plate. After a minute, push it gently with your finger. If it wrinkles and holds its shape, it’s ready. If not, keep simmering and test again.

Vijgenjam maken
fig jam

Jar it up: Pour the hot jam into sterilized jars and seal tightly.

Stored in a cool, dark spot, the jam will keep for about six months.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

How to enjoy fig jam

Fig jam shines in both sweet and savory dishes:

With goat cheese: A classic pairing! Slice a log of goat cheese, place the rounds in an ovenproof dish, top with a spoonful of fig jam, and bake for 10 minutes. The result? A delicious appetizer that never fails to impress.

goat cheese and fig jam
  • On a cheese board: Fig jam is a perfect match for soft cheeses. Add some nuts, grapes, and dried fruit, and you’ve got a festive spread. Pair it with pear chutney or currant-pear jam for even more variety.
  • In a vinaigrette: Swap in a spoonful of fig jam for honey in your salad dressing. It adds a fruity twist that pairs beautifully with salads featuring goat cheese, pears, and grapes.

Get creative with figs

Jam is just one way to make the most of your harvest. Try drying figs or using them in savory recipes like tagines and slow-cooked stews. With a little creativity, you can enjoy the flavor of this Mediterranean fruit year-round.

Final thoughts

Making fig jam is a simple way to handle an overflowing harvest—and to capture a bit of summer for the cold months ahead. Because honestly, what’s better than cracking open a jar in January and tasting the sunshine of your own backyard?

Do you have a fig tree in your garden? Most people enjoy its sweet fruit, but the leaves are just as valuable and often overlooked. Fig leaves are known for their many beneficial properties, including helping to lower cholesterol and offering natural antibacterial effects. You can even turn them into a fragrant fig leaf syrup or brew them into a soothing tea. A combination of fig leaves and fresh mint makes a delicious herbal tea that may also help regulate blood sugar levels.

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Waterbath canning Runner Beans Without Pre-Cooking

Canning & Preserving

An abundance of runner beans from the garden is wonderful, but sometimes you just don’t know where to put them all. Of course, you can keep them in the fridge for a while or freeze them, but the freezer fills up quickly, and with beans I am not a big fan of freezing. Canning is a fantastic solution: you build up a winter supply that stays good for months without using that precious freezer space.

In this article, I’ll explain step by step how to can runner beans. I’ll share my personal method – without blanching – which saves you quite a bit of time. The beans cook right along in the water bath canner, becoming perfectly tender.

Why Can Runner Beans?

Runner beans are a classic part of the summer harvest. Once the plants start producing heavily, you’ll often pick more than you can eat fresh. By canning them:

  • You save freezer space: your supply is neatly stored in the pantry or cellar.
  • The beans keep their flavor: when processed correctly, they stay surprisingly tasty.
  • You always have a healthy vegetable on hand: perfect for stews, with potatoes, or in a quick meal.

I also prefer canned runner beans to green beans. Runner beans, when sliced a bit thicker, better keep their structure and bite.

What You’ll Need

For waterbath canning runner beans, the following materials are useful:

  • A clean kitchen towel and possibly a funnel
  • Fresh runner beans
  • Glass canning jars with lids, rubber seals, and clamps
  • A water bath canner or large pot with a thermometer
  • A sharp knife or bean slicer
Een stapel verse snijbonen op een werkoppervlak.

Preparing the Runner Beans

Clean the beans
Pick the beans as fresh as possible, ideally on the same day you plan to can them. Wash them well and remove the ends.

Slice the beans
Use a bean slicer or a sharp knife to cut the beans

Fill the jars
Pack the clean jars with the sliced beans. Press down lightly, but not too firmly—there needs to be space for liquid, and the beans will expand a little while cooking.

Add water and salt
Fill the jars with boiling water up to about ¾ inch (2 cm) below the rim. You can add a small amount of salt (about ½ teaspoon per quart / 1 teaspoon per liter of water), but this is optional.

Canning Without Blanching

Many recipes recommend blanching runner beans first—briefly boiling them, rinsing, and then filling the jars. Personally, I skip that step. It saves a lot of time and dishes. In the canner, the beans cook long enough to become tender anyway.

Seal the jars
Place a clean rubber seal on the rim, close with the glass lid, and secure with clamps.

Prepare the canner
Put the jars in the canner and fill it with water until just below the lids of the top jars.

Processing time
Runner beans must be processed for 120 minutes at 212°F (100°C). Heat the canner until the water boils. From that moment, start timing.

Cooling down
Allow the jars to cool slowly in the canner. Then remove them and let them cool further on a kitchen towel.

Check and store
Once the jars are completely cooled, remove the clamps. Check that the lids are vacuum sealed (they should be firmly attached). Jars that did not seal properly should be eaten within a few days.

Store the well-sealed jars in a cool, dark place. They’ll keep for at least one year.

Tips for Using Runner Beans

  • In soups and stews: add the beans toward the end of cooking so they don’t get too soft.
  • As a quick side dish: heat them in a bit of butter with a pinch of nutmeg.
  • Combine with other vegetables: runner beans taste great with carrots, potatoes, and onions.

A Note on Botulism

When canning vegetables like beans, it’s important to be aware of botulism. This bacterium can develop in sealed jars without oxygen, especially in low-acid foods like beans. By heating the beans for at least 10 minutes at 212°F (100°C) before eating, you make them safe to consume. Even in the rare case that botulinum toxin developed, it would be destroyed by this heating.

So, if you simmer the beans in a stew, soup, or skillet before eating, you’re always safe. More information about botulism can be found on the CDC or RIVM website.

Personal Experience

Since I started canning runner beans, I always have a supply on the shelf. What I especially like about this method is skipping the blanching step. It saves so much time when you’re working through a big harvest. The flavor stays perfectly fine, and I notice no difference compared to blanched beans.

It also feels rewarding to still enjoy your summer harvest in winter. There’s nothing better than opening a jar and knowing those beans came from your own garden.

Final Thoughts

Canning runner beans is a simple and efficient way to preserve your summer harvest. With this method, you’ll stock your pantry with very little effort.

Also try canning pumpkin—it makes a great addition to your pantry shelves!

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Pears in Syrup with Cinnamon – A Cozy Homemade Classic

Canning & Preserving

There are few things as comforting as opening a jar of pears in syrup in the middle of winter. Sweet, juicy pears preserved at the peak of ripeness taste like bottled sunshine, and they’re perfect for topping pancakes, stirring into oatmeal, or simply enjoying straight from the jar. Home canning pears in syrup is a wonderful way to preserve your harvest or to make the most of fresh pears from the farmers’ market.

In this guide, I’ll walk you through everything you need to know about making and canning pears in syrup at home. From choosing the right pears to preparing jars and syrup, to water bath canning and storing them safely, this post covers it all. Whether you’re a beginner or experienced in home canning, this recipe is reliable, simple, and delicious.

Why Can Pears in Syrup?

Pears are one of the best fruits for home canning. Unlike some softer fruits, pears hold their shape beautifully during processing, making them ideal for bottling. Canning pears in syrup doesn’t just preserve their shelf life – it enhances their flavor, creating a lightly sweet, tender fruit that’s versatile in the kitchen.

Some reasons to make homemade pears in syrup:

  • Prevent food waste: Perfect for processing windfalls or pears that ripen all at once.
  • Sugar control: You control the syrup strength – from light to heavy – and can even use honey or fruit juice instead of sugar.
  • Convenience: A jar of pears makes an easy dessert, snack, or ingredient in baking.
  • Tradition: Canning pears has been done for generations, and it connects you to a slower, seasonal way of eating.

Choosing the Right Pears

The success of your canned pears begins with the fruit itself. Choose firm, ripe pears that aren’t overly soft or mushy. Pears that are too ripe will fall apart during processing.

The best varieties for canning include:

  • Bartlett (Williams) – juicy and sweet, classic for canning.
  • Bosc – firmer flesh, holds up well in syrup.
  • Anjou – mild flavor, good texture.
  • Comice – very sweet, though softer.

You can even combine different types of pears in the same batch for a unique flavor. Avoid bruised or spoiled pears – they won’t improve with canning.

How to Use Canned Pears in Syrup

That’s the beauty of this recipe – canned pears are incredibly versatile!

  • Holiday side dish: Halve the pears, scoop out the core, and fill with cranberry sauce. Bake at 350°F (180°C) for 15 minutes. Perfect alongside roast turkey, ham, or pork.
  • Dessert: Top warm pears with vanilla ice cream, bake them into a pear crumble, or layer into a pie.
  • Breakfast: Add diced pears to oatmeal, yogurt, or pancakes for a naturally sweet start to the day.
  • Savory dishes: Chopped pears add a subtle sweetness to winter stews or roasted vegetables.

Tip: Don’t throw out the syrup! Use it in this recipe for thyme syrup with cinnamon and cloves.

Ingredients for Pears in Syrup

For about 4 quart-sized jars (1 liter each) you’ll need:

  • 8–10 medium pears (around 3–4 pounds / 1.5–2 kg)
  • 6 cups water (1.5 liters / 1.6 quarts)
  • 2 cups sugar (400 g / about 1 pound) – for a light syrup
  • 2 tablespoons lemon juice (or 1 teaspoon citric acid, optional)

Syrup Options

You can adjust the syrup to your taste:

  • Extra-light syrup: ¾ cup sugar to 6 cups water
  • Light syrup: 1½ cups sugar to 6 cups water
  • Medium syrup: 2 cups sugar to 6 cups water
  • Heavy syrup: 3 cups sugar to 6 cups water

I prefer a light syrup – enough sweetness to enhance the pears but not overwhelm them.

Step-by-Step Instructions

1. Prepare Your Jars and Equipment

Sterilize your canning jars by washing them in hot soapy water and keeping them warm in a 200°F (95°C) oven. Wash the lids and rings, and keep them in hot (not boiling) water until ready to use. Prepare your water bath canner by filling it halfway with water and heating to a simmer.

2. Peel and Core the Pears

Peel the pears with a vegetable peeler, then cut them in halves or quarters. Remove the core with a paring knife or melon baller. To prevent browning, place the pears in a bowl of water with a splash of lemon juice (about 1 tablespoon per quart of water).

3. Make the Syrup

In a large pot, combine sugar and water. Bring to a simmer, stirring until the sugar is dissolved. Keep the syrup hot.

4. Pack the Jars

Drain the pears from the lemon water. Pack them snugly into the warm jars, cut side down for neatness. Pour hot syrup over the pears, leaving about ½ inch (1.25 cm) of headspace at the top. Remove air bubbles with a clean knife or canning tool and adjust syrup if needed. Wipe rims, place lids, and screw bands fingertip-tight.

5. Process in a Water Bath Canner

Place the jars in the canner with hot water, ensuring they are covered by at least 1–2 inches (2.5–5 cm) of water. Bring to a boil and process:

  • Pint jars (500 ml / 16 oz): 20 minutes
  • Quart jars (1 liter / 32 oz): 25 minutes

Adjust times for altitude if necessary.

6. Cool and Store

Remove jars and let them cool on a towel undisturbed for 12–24 hours. Check the seals: lids should not flex when pressed. Label and store in a cool, dark place for up to 12–18 months.

Tips for Perfect Pears in Syrup

  • Keep pears firm: Slightly underripe pears hold up better.
  • Prevent browning: Lemon juice or citric acid helps keep pears light in color.
  • Avoid floating fruit: Pack pears tightly in the jars, as they will shrink slightly during canning.
  • Flavor variations: Add a cinnamon stick, vanilla bean, or a slice of fresh ginger to each jar for a spiced version.

Ways to Use Canned Pears

Homemade pears in syrup are incredibly versatile:

  • Breakfast: Add to oatmeal, yogurt, or granola.
  • Desserts: Serve over ice cream, or bake into crisps and cobblers.
  • Savory meals: Pair with cheese and roasted meats.
  • Snacking: Enjoy straight from the jar for a healthy treat.

Common Questions

Can I use honey instead of sugar?
Yes, replace sugar with honey for a softer, floral sweetness. Use about 1 cup honey per 6 cups water.

Do I need to pressure can pears?
No, pears are safe to process in a boiling water bath canner when canned in syrup.

Can I can pears without syrup?
Yes, you can use fruit juice (like white grape or apple juice) instead.

Final Thoughts

Canning pears in syrup is a simple, rewarding project that brings the taste of late summer into your pantry all year long. With just a bit of effort, you’ll have jars of golden, tender pears ready for quick desserts, family breakfasts, or even gourmet pairings with cheese and wine. Once you’ve made them, you’ll understand why this recipe has been passed down for generations – it’s one of the best ways to preserve pears at home.

gedroogde rozemarijn bewaren

Drying and Grinding Rosemary

Canning & Preserving

Rosemary is a wonderfully aromatic, evergreen shrub native to the Mediterranean region. The name comes from the Latin ros marinus, meaning “dew of the sea.” In the past, rosemary was not only used in the kitchen but also as a natural remedy for colds, to improve digestion, and even as a symbol of love and loyalty in wedding ceremonies. Thanks to its strong aroma and decorative needle-like leaves, rosemary has held a firm place in herb gardens and kitchens for centuries.

In the kitchen, it shines in savory dishes. Here’s how to dry and grind fresh rosemary from your garden so you’ll always have it within reach.

Rosemary All Year Round

Because rosemary is evergreen, you can harvest it year-round. Handy! But sometimes it’s nice to have extra in stock. Especially after pruning, it would be a shame to throw away the branches. In some recipes, it’s simply more convenient to have a ground version ready to use. With a little preparation, you can turn it into your own dried and ground kitchen herb.

What You’ll Need

Drying and grinding rosemary doesn’t require much. A few simple tools are enough:

  • Fresh rosemary sprigs
  • A drying rack, mesh screen, or baking tray
  • A thin cloth or mesh cover to keep insects away
  • Optional: a dehydrator or regular oven
  • A blender
  • A fine sieve
  • An airtight jar for storage

How to Dry Rosemary

1. Air-drying on a rack

On dry days with low humidity, you can easily dry rosemary outdoors. Place the sprigs on a drying rack, mesh screen, or baking tray, out of direct sunlight. Cover with a mesh or cloth to keep insects away. Bring them indoors before evening, then place them outside again the next morning. After 2–3 days, the rosemary is usually dry enough.

2. Hanging in bundles

A more traditional method is to tie small bundles of rosemary and hang them upside down. This also adds a lovely rustic touch to your kitchen. Hang them in a dry, airy place, away from direct sunlight to prevent discoloration. Make sure the bundles aren’t too thick so air can circulate freely.

3. Using a (dehydrator) oven

If the weather isn’t cooperating, a dehydrator or regular oven is a great alternative. With a dehydrator, set the temperature to around 95–105°F (35–40°C) to preserve the flavor. In a regular oven, use the lowest setting (around 120°F / 50°C). Spread the sprigs out and keep the oven door slightly open for ventilation. After 4–6 hours, the rosemary should be fully dry.

Grinding Rosemary into a Kitchen Herb

It’s best to grind rosemary in a blender. A mortar and pestle don’t work as well, as the tough needles tend to flatten instead of breaking.

Here’s how:

  1. Place the dried rosemary in the blender.
  2. Blend for about 1 minute.
  3. Sift the mixture, keeping the fine crumbs and returning the coarser bits to the blender.
  4. Repeat until most of the rosemary is finely ground.

Tip: Avoid grinding everything in one go. This may seem efficient, but it releases too much of the essential oils, which can reduce flavor when cooking. It also results in e really fine powder, which isn’t wat we’re going for.

(picture: Rozemary after the first time in the blender)

Rozemarijn drogen

Let It Dry Once More

After grinding, it’s best to dry the rosemary once more. Spread the crumbs on a baking tray and air-dry them for a day, or place them in the dehydrator for an hour. This prevents mold and keeps the herb fresh for longer.

Rozemarijn drogen - bescherming tegen insecten

Storage

Store your dried rosemary in an airtight jar in a cool, dark place. This way, it stays flavorful and aromatic for up to a year.

gedroogde rozemarijn bewaren

Rosemary Is Delicious With:

  • Roasted potatoes or root vegetables
  • Pasta and tomato sauces (a favorite in our kitchen!)
  • Lamb or chicken
  • Marinades and barbecue sauces
  • Pan-fried potatoes with garlic
  • Sun-dried tomatoes in oil
  • And of course… on focaccia!

Creative Ideas and Homemade Gifts with Dried Rosemary

Rosemary is incredibly versatile and perfect for DIY kitchen gifts:

  • Rosemary oil – perfect for salads or marinades
  • Rosemary salt – mix coarse sea salt with dried rosemary for a fragrant seasoning
  • Herb vinegar – infuse white wine vinegar with rosemary
  • Herbal tea – rosemary makes a fresh, lightly herbal tea
  • Scent sachets – to keep clothes fresh and repel moths

aardbeienjam met stukken

Strawberry Jam Just Like Grandma Made – With Big Strawberry Chunks

Canning & Preserving

There are certain smells and flavors that instantly transport you back to childhood. For me, it’s the smell of freshly cooked strawberry jam—sweet, fruity, and filled with that deep, almost sunny aroma that fills the whole house as soon as the pot hits the stove.

This recipe comes from my grandmother, who wasn’t just a walking encyclopedia when it came to plants and herbs, but also a true master at preserving and canning.

Childhood memories

In my grandpa’s garden, a large section was always reserved for strawberries. He had an enormous vegetable garden, and with it, rows and rows of strawberry plants. Most of them were early varieties, ripening in May and June. When the harvest started, Grandma would fill an entire bucket every day. While she hulled the berries to make something delicious, we kids would often “just happen” to walk past and sneak one. Or two. Or a whole handful.

Spring was always a feast: strawberries with whipped cream, strawberry tarts, fresh strawberries on pancakes… and of course, strawberry jam. That way, we could enjoy the sweet taste of spring all year long. In the cellar, Grandma had an entire shelf dedicated to jars of this jam—so there was always enough.

Grandma always made strawberry jam with big chunks of fruit. And while as a child I didn’t really care for those big pieces and would mostly scoop out the jelly for my sandwich, I’ve come to appreciate them as I got older.

In a world full of smooth, blended jams, it’s sometimes wonderful to go back to how things used to be: to the scent of fresh garden strawberries simmering away on Grandma’s stove. And being allowed to lick the pot afterwards made that smell even sweeter.

So here’s the recipe for delicious strawberry jam that takes me right back to Grandma’s kitchen.

Tips for Picking & Storing Strawberries

  • Harvest on a dry day: wet strawberries spoil faster.
  • Pick with the green cap on: keep it on until just before using to make them last longer.
  • Process quickly: strawberries usually only keep for 1–2 days in the fridge.
Aardbeien

Did you know…

  • Strawberries aren’t actually berries, but “aggregate fruits”?
  • The seeds on the outside are actually tiny fruits themselves—called achenes.
  • Homemade jam often has a much richer strawberry flavor than store-bought, because it usually contains more fruit and less sugar. You can often find the fruit percentage listed on the packaging.

You’ll Need (makes about four 250 ml jars)

  • Sterilized jars with lids
  • 1 kg strawberries
  • 800 g granulated sugar
  • Juice of 1 lemon

Let’s Get Started!

1. Prepare the strawberries
Wash the strawberries, remove the green caps, and cut them in halves or thirds. Smaller berries can be left whole. Don’t cut them too small—they’ll cook down a lot, and we want to keep those big chunks.

2. Marinate in sugar
Place the strawberries and sugar together in a large bowl or pot. Stir well and let the mixture rest overnight in the fridge. This extra step is worth it—it draws out the juices from the berries, mixing with the sugar to create a beautiful jelly around the fruit pieces.

3. Prepare the gel test
Place a small plate in the fridge. We’ll use this later to check if the jam has set.

4. Time to cook!
Add the lemon juice and bring the strawberry mixture to a boil. Let it simmer gently for 20–30 minutes, stirring regularly to prevent burning. Taste to see if it’s perfect for you—add more lemon juice or sugar if needed.

aardbeienjam met stukken
aardbeienjam met stukken
aardbeienjam met stukken

5. The gel test
Drop a bit of hot jam onto the cold plate from the fridge. Wait one minute. If the drop holds its shape and doesn’t run, your jam is ready. If not, cook a few more minutes and test again.

6. Fill the jars
Pour the hot jam into sterilized jars, leaving about 1 cm headspace. Seal tightly. This jam can be stored at a dark and dry place for up to one year.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

Serving Ideas

This jam is perfect on bread or toast, with pancakes, or as a filling for cakes and scones.

Variations & Flavor Twists

  • Add a splash of vanilla extract, balsamic vinegar, or a pinch of ground black pepper at the end of cooking for a unique twist.
  • Mix strawberries with other summer fruits—like raspberries, rhubarb, or blueberries—for your own blend.

Other Jam Recipes You Might Like

  • Apple & Cranberry Jam – Cozy and autumnal
  • Robinia Blossom Jam – With a gentle floral flavor
  • Strawberry-Plum Jam – For when you can’t choose

Pannenkoek met zelfgemaakte pruimenconfituur

Plum Jam Recipe – From Orchard to Jar

Canning & Preserving

There’s something magical about opening a jar of homemade plum jam in the middle of winter. The taste instantly brings back summer memories – the buzzing bees in the orchard, the warm sun on your back, and the heavy branches full of ripe plums. If you have a plum tree, you probably know the struggle of what to do when it suddenly produces far more fruit than you can eat fresh. For me, jam is one of the best solutions. It’s simple, delicious, and a perfect way to capture the harvest in a jar.

In this post, I’ll share my favorite plum jam recipe, along with tips on how to prepare, cook, and preserve it. We’ll also look at different sugar ratios, variations with spices, and clever ways to use up your homemade jam.

Why Make Plum Jam?

Plums are one of the most rewarding fruits to preserve. They’re naturally sweet, full of pectin, and cook down into a beautifully smooth jam with little effort. Depending on the variety, your jam may turn out ruby-red, deep purple, or golden-yellow.

Homemade plum jam isn’t just tasty on bread; it’s also great as a filling for cakes, served alongside cheese, or even as a glaze for meats. By making your own, you can also control the amount of sugar and adjust the flavor to your liking.

Ingredients (for about 6–8 medium jars)

  • 1 kg plums (2.2 lbs, about 2 quarts)
  • 500–1000 g sugar (2 ½ – 5 cups), depending on your preference
  • 1 organic lemon (juice + zest)

Optional extras:

  • A splash of rum or amaretto
  • 1 cinnamon stick
  • A piece of vanilla pod
Pruimenoogst

Step 1: Preparing the Plums

Wash the plums thoroughly, remove the stems, and cut them in half. Take out the pits and discard any fruit that is damaged or moldy.

You can leave the skins on – they add color and flavor – but if you prefer a very smooth jam, you can peel them. To do this, dip the plums briefly in boiling water, then into cold water. The skins should slip off easily. Personally, I keep the skins on, as they dissolve nicely during cooking.

Step 2: Adding Sugar

The amount of sugar you add depends on your taste and the sweetness of your plums. A traditional ratio is 1:1 (1 kg sugar for 1 kg fruit / 2.2 lbs sugar for 2.2 lbs fruit). This makes a very sweet jam that keeps well for years.

If you prefer a fresher, fruitier flavor, you can use less sugar: 500 g per kg of fruit (½ kg sugar for 1 kg fruit / about 2 ½ cups per 2.2 lbs). With this lighter version, the jam will keep for at least 6–12 months if stored properly.

Add the lemon juice and zest to help with gelling and to balance the sweetness.

Step 3: Cooking the Jam

Place the plums, sugar, and lemon in a large pot. Let the mixture sit for about 30 minutes so the sugar can draw out the juices. Then slowly bring it to a boil while stirring regularly.

Once boiling, let it cook on medium-high heat until it thickens. This usually takes 20–30 minutes. Skim off any foam that forms on the surface – this helps the jam look clearer and keeps it from spoiling.

Testing the consistency

To check if your jam is ready, use the “plate test.” Drop a small spoonful on a cold plate, wait a few seconds, and push it with your finger. If it wrinkles and holds its shape, it’s done. If not, cook a little longer and test again.

Step 4: Variations and Flavor Ideas

One of the joys of making jam is experimenting with flavors. Here are a few variations that work beautifully with plums:

  • Cinnamon and Vanilla: Add a cinnamon stick and half a vanilla pod to the pot while cooking. Remove them before filling the jars.
  • Spiced Plum Jam: A pinch of ginger, cloves, or star anise gives a warming flavor that’s perfect for winter.
  • Plum and Rum Jam: Add a tablespoon of dark rum or amaretto at the very end of cooking for a rich, aromatic twist.
  • Plum and Apple Jam: Mix plums with peeled apples (about 1:1). Apples are high in pectin and help the jam set naturally.

Step 5: Filling and Sealing the Jars

Sterilize your jars and lids by boiling them in water for 10 minutes or heating them in the oven at 120°C (250°F) for about 15 minutes.

Pour the hot jam into the jars while it’s still bubbling, leaving about ½ cm (¼ inch) of space at the top. Wipe the rims clean, seal tightly, and let the jars cool upside down or process them in a water bath for longer shelf life.

If sealed properly, the jam will keep for at least a year in a cool, dark place. Once opened, store in the fridge and use within a few weeks.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

Tips for Perfect Plum Jam

  • Choose ripe fruit: Overripe plums are great for jam, but avoid underripe ones, as they can give a sour taste.
  • Use a wide pot: This allows the liquid to evaporate faster, so your jam will thicken more quickly.
  • Stir often: Plum jam can stick to the bottom and burn if not stirred regularly.
  • Adjust sugar to taste: If you’re not sure how sweet your plums are, start with less sugar and add more during cooking if needed.

Storing and Preserving

For the best results, always use sterilized jars. If you want extra certainty, you can process the jars in a boiling water bath for 10 minutes. This ensures they are properly sealed and shelf-stable.

Stored in a cool pantry, your plum jam should last at least 12 months. Keep in mind: the higher the sugar content, the longer the storage life.

Pannenkoek met zelfgemaakte pruimenconfituur

How to Use Plum Jam

Homemade jam isn’t just for spreading on bread. Here are some of my favorite ways to enjoy it:

  • As a filling for sponge cakes or layer cakes
  • Stirred into yogurt or oatmeal
  • As a topping for pancakes or waffles
  • Paired with cheese (especially Brie or goat cheese)
  • Brushed onto roasted meats as a glaze
  • Added to sauces for a sweet-sour depth

Plum Harvest Time

With that much fruit, you have to get creative. I love to preserve plums by canning, or turning them into syrup (great for drinks or poured over ice cream), and of course… jam!

Do you also have a large plum harvest and are looking for more ways to use them? Here are a few other recipes worth checking out:

  • Dried Plums
  • Strawberry-Plum Jam
  • Canned Plums (no added sugar)

Final Thoughts

Making plum jam is one of the simplest and most satisfying ways to preserve a bumper harvest. With just a few ingredients and a bit of time, you’ll have jars filled with summer sweetness to enjoy all year round.

Whether you stick to the traditional version or play around with spices and liqueurs, the result will always be unique, flavorful, and far better than anything store-bought.

So, the next time your plum tree gives you more fruit than you can handle, grab a big pot, some sugar, and a stack of jars – and get jamming!

Pin this for later:

A close-up of a pancake topped with homemade plum jam, alongside a jar of the jam, on a wooden surface.

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