canning

Pine Needle Syrup – A Winter Treat

Canning & Preserving

When I was young, I went for weekly walks in the forest with my grandmother. We watched the seasons change, kept the paths clear, and visited our regular foraging spots. As a child, I was mostly interested in blackberries and blueberries, but my grandmother also gathered nettles, young birch leaves, and pine needles. That’s how I learned early on that the forest isn’t just beautiful — it’s also full of remarkable flavors.

Why Work with Young Pine Needles?

“It’s the young tips you want,” she used to say. And we always picked them in the same spot. Every few years the trees were cut, keeping the vegetation low. The result? Hundreds of brand-new seedlings — pine, birch, and elder — sprouting enthusiastically. You could find endless amounts of fresh young needles there.

A pine can keep its needles for up to three years — something I learned during a biology at college. The needles at the very tip of a branch are always from the current year. Those are the young ones.
In spring, they’re soft and bright green; in winter, they darken and become firmer.

Whenever I make syrup, I always choose the young needles. I usually pick them in spring, when they release their flavours more easily. But one-year-old needles collected later in the year still work well — just bruise them lightly with a mortar before using. Try to avoid older needles: before dropping them, the tree reabsorbs many of their nutrients. They turn dull and eventually brown.

What do pine needles taste like?

Pine needles have a distinctive yet surprisingly refined flavor. Think fresh and resinous, with citrus‑like notes reminiscent of lemon zest. When turned into a syrup, that aroma softens and rounds out, resulting in a clear “forest” character that pairs beautifully with winter dishes and drinks.

For culinary use, young needles are ideal: they provide plenty of aroma without becoming sharp or bitter.

Why I Chose the Cheong Method (Korean Cold Extraction)

I decided to make a syrup, but this time, I approached it differently. Lately I’ve been experimenting with cheong, a Korean method of preserving and infusing. It’s traditionally used for fruit, but I recently tried it with ginger (ginger cheong). That basic idea inspired me to create a pine needle extract.

The cheong method works beautifully for pine needles because:

  • the sugar slowly draws out moisture and aroma
  • cold extraction preserves heat-sensitive elements, which add to its amazing aroma
  • the mixture can steep for 3–6 months, creating a very tasty syrup

Why not a hot extraction?

With hot extraction, flavors are released more quickly, but they can also flatten or change. Starting cold keeps the aroma brighter and more nuanced. The brief, gentle heating at the end simply ensures the sugar dissolves completely and the syrup becomes stable.

Harvesting Pine Needles: Safety & Tips

Before you start:

  • Make absolutely sure you are picking pine. Do not pick from Christmas trees — those are usually fir trees, and they often contain pesticides.
  • Avoid busy roadsides or industrial areas: needles can absorb fine dust.
  • Harvest moderately: take only a few needles per branch to avoid stressing the tree.
  • Skip brown, damaged, or visibly dirty needles.

Recipe: Pine Needle Syrup (Cold Extraction – Cheong)

Prep time: 5 minutes
Infusion time: 3–6 months
Finishing time: 10 minutes

Ingredients

  • 200 g pine needles (about 7 oz)
  • 400 g sugar (about 2 cups granulated sugar)
  • 400 ml water (about 1 ⅔ cups)
  • A 700 ml airtight jar (about 24 oz) or larger
  • A strainer and cheesecloth
  • Sterilized bottles

Instructions

1. Wash the pine needles

Rinse the needles to remove dust and small insects. Shake them dry and let them air-dry for about an hour.

2. Create the cold extraction

Layer the pine needles and sugar in the jar:

  • a layer of needles
  • a layer of sugar
  • repeat
    End with a layer of sugar.

Place the jar in a dark place at room temperature.

After a few days, you’ll notice the sugar turning more liquid — it’s drawing moisture and very tasty aromas from the needles. The needles slowly lose their color; that’s exactly what you want.

Let the mixture sit for at least 3 months, longer if you wish.
I usually wait until mid-autumn to finish the syrup.

Close-up van jonge dennennaalden gemengd met suiker in een glazen pot, klaar voor koude extractie.
Een glazen pot met dennennaalden en suiker, omringd door verse dennennaalden op een grijze ondergrond.
Een glazen pot met dennennaalden en zout, naast enkele verse dennen takken op een blauw-grijze doek.

3. Make the syrup

Pour the entire contents of the jar into a saucepan and add 400 ml (1 ⅔ cups) water to make a 1:1 syrup.

Warm over very low heat, just enough to dissolve the sugar.

We want to preserve the active compounds, so do not boil and heat no longer than necessary.

4. Bottle the syrup

Strain the syrup through cheesecloth into sterilized bottles.
You can store the syrup for at least 6 months.

And by then… the new spring buds will be ready again.

Extra Ideas: How to Use Pine Needle Syrup in the Kitchen

  • Stir into tea or herbal infusions for a subtle forest note
  • Use in winter mocktails or cocktails, especially with apple or lemon
  • Drizzle over yogurt, skyr, or oatmeal
  • Serve over pancakes, waffles, or French toast
  • Add to desserts like panna cotta or rice pudding
  • Use sparingly as a sweetener in winter sauces or glazes

Final Thoughts

Making pine needle syrup is about much more than following a recipe. It’s a way of capturing seasonal flavors and bringing a piece of the forest into your kitchen. Foraging with care, waiting patiently, and watching sugar slowly transform — it’s all part of the process.

Whether you use this syrup in tea, desserts, or winter drinks, it’s a small bottle of forest flavor, ready whenever you’re craving something a little different.

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A bottle of pine needle syrup placed next to fresh pine needles on a wooden surface, with a blue checkered cloth underneath.

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Potje appeljam met veenbessen met daarnaast een geroosterde boterham besmeerd met de jam

Apple Cranberry Jam: A Delicious Way to Capture the Flavors of Fall

Canning & Preserving

There are some recipes you find yourself making every single year as soon as the apples are ready to pick — and for me, apple cranberry jam is definitely one of them. It’s a simple jam that simmers quietly on the stove for a good long while and turns out perfectly every time. We enjoy this jam mostly in the fall and winter. It pairs beautifully with cheese, works wonderfully in baked goods, and even complements roasted meats.

I usually make this jam during apple harvest season, when we’re busy picking baskets full of fruit. September and October are always a bit hectic in the kitchen, but I love that feeling. The house fills with warm, fruity aromas, the pantry slowly fills up, and suddenly the chilly, wet days outside feel cozy instead of gloomy.

Which Apples Do I Use?

We mostly use the sweeter apple varieties from our own garden. Jonagold and Jonathan are favorites, but it really depends on what the trees gift us each year. I find tart apples less suitable for this recipe; I prefer using those for apple jelly.

Our apples come straight from our own trees, often picked together with the kids. Bringing in crates full of apples always feels like a small celebration — and immediately we start thinking about what we’ll make with them: applesauce, apple juice, apple jelly, and of course this apple cranberry jam. Preserving our harvest feels good; it means we can enjoy the flavors of summer and fall all winter long.

Dried or Fresh Cranberries?

We have a few cranberry bushes in the garden, but they don’t yield much yet. So most of the time I use store-bought dried cranberries. Fresh cranberries only appear around Christmas here, while dried ones are available year-round.

You can make this recipe with either dried or fresh cranberries, but here are a few details to keep in mind:

  • Dried sweetened cranberries:
    This recipe uses sweetened dried cranberries. They’re delicious as a snack on their own too.
  • Unsweetened dried cranberries:
    If using unsweetened dried cranberries, use 150 g (about 1 cup) and add 50 g (¼ cup) extra sugar to balance the flavor.
  • Fresh cranberries:
    If you have fresh cranberries, use 300 g (about 2 cups). You can add 50 g (¼ cup) extra sugar here as well for more sweetness

If you want you can soak the dried cranberries in apple juice for an hour.

Pectin

I don’t often use jam sugar or added pectin because texture isn’t something I’m overly strict about. But this jam thickens beautifully on its own. Apples and lemons naturally contain plenty of pectin, and the long cooking time helps it set.

If your jam is still too runny for your liking, you can use jam sugar, add a bit of pectin at the end, or cook the mixture a little longer to thicken it.

Apple Cranberry Jam: Recipe

Prep time: 15 minutes
Cook time: 40 minutes
Total time: about 1 hour

Ingredients

  • 250 ml apple juice (1 cup)
  • 200 g sweetened dried cranberries
    (or 300 g / 2 cups fresh cranberries with 100 ml / ⅓ cup apple juice — see above)
  • 1.5 kg apples (about 3.3 lbs)
  • 500 g sugar (2 ½ cups)
  • Juice of 1 lemon

Let’s Get Started!

1. Prepare the apples

Peel the apples, remove the cores, and cut them into small cubes. This helps them cook evenly and gives the jam a soft, smooth texture.

2. Combine all ingredients

Place the apple cubes, apple juice, cranberries, sugar, and lemon juice into a large pot.

3. Let it simmer

Let the mixture simmer gently for about 40 minutes over low heat. Stir regularly to prevent sticking. After this time, the apple pieces will be soft and starting to fall apart. The cranberries will absorb the extra liquid, soften nicely, but remain whole.

Prepare yourself for a cozy, autumnal aroma filling the whole house!

Test the Jam

Perform the classic gel test:
Drop a small amount of jam onto a cold plate. If it no longer runs, the jam has set sufficiently.

Want a firmer jam?
Add a bit of pectin or cook it a little longer.

Fill Your Jars

Spoon the hot jam into sterilized jars and seal them immediately. This keeps the jam fresh and preserves its flavor.

Want to store the jam for even longer?
Consider water-bath canning (processing) the jars. It significantly extends shelf life and prevents mold. Read more about ‘Why canning Jam is worth the effort‘

Storage

Homemade apple cranberry jam keeps for about one year in a properly sealed jar.
Once opened, store it in the refrigerator and use it within a few weeks.

Tips & Variations

  • Replace cranberries with other dried fruit such as raisins or dried apricots — both pair beautifully with apples.
  • Add spices such as cinnamon, ginger, or star anise. Be careful with star anise, as its flavor can quickly dominate.
  • Swap the apple juice (partially or fully) for orange juice to add a fresh citrus note.
Appel-veenbessen jam in een potje met een toast ernaast

Serving Suggestions

I enjoy this jam on bread or toast, or spooned into yogurt. But I especially love serving it on a cheese board — the whole cranberries add lovely texture and the flavor combination is truly special.

This jam pairs wonderfully with cheeses like Brie and Chaumes.
For soft cheeses with a fresher, more acidic flavor, I prefer a sweeter jam such as fig jam.

It also works surprisingly well in savory dishes. A spoonful next to roasted pork is delicious.

Cozy Fall Combinations with Cranberries

This jam goes well beyond toast and cheese. Try pairing it with other cranberry-forward recipes, such as:

That’s how you slowly build a pantry full of seasonal flavors.

More Inspiration with Apples and Fall Fruits

Still have apples left after making this recipe? Here are a few of my favorite ideas:

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Canning Jam and Jelly: Why canning is worth the effort

Canning & Preserving

While you can easily preserve jam and jelly by pouring them hot into sterilized jars, canning (also called “water bath canning”) offers several important advantages. The good news is, you don’t always need a special canning kettle — an ordinary large pot works just fine!

What’s the Difference Between Preserving and Canning?

When you preserve, you pour hot jam or jelly into clean jars and seal them tightly with a lid. Because jam contains a lot of sugar, that sugar acts as a natural preservative.

When you can, you heat the filled jars again in a hot water bath. This extra heating kills any remaining bacteria and creates a stronger vacuum seal. That means a longer shelf life — even for low-sugar jams.

Why Should You Can Jam and Jelly?

There are several good reasons why canning is worth the effort:

  • Lower sugar content: You can safely preserve jam with less sugar.
  • No need to sterilize jars beforehand: The canning process takes care of that.
  • Better vacuum seal: Heating pushes out trapped air, sealing jars more firmly.

Canning also gives you peace of mind: your jars are tightly sealed and safe to store for years. And you’ll almost never have to deal with mold again!

Jam and Jelly with Less (or No) Sugar

Sugar is an excellent preservative — but only when used in sufficient amounts. If you prefer a lower ratio, such as two parts fruit to one part sugar, your jam will generally keep for about six months. Want to store it much longer? Canning is the answer. Properly canned jam can stay good for several years when unopened.

If you’re using no sugar at all, or sweeteners like honey or stevia, canning becomes essential for safe preservation.

No Need to Sterilize Jars

If you plan to can your jam, there’s no need to sterilize jars in boiling water. Just make sure they’re clean — run them through the dishwasher or wash them in hot water with a bit of dish soap. Place the jars and lids on a clean towel and fill them with hot jam.

Since the jars will be heated again during canning, they’ll be automatically sterilized. That means no more fishing jars out of boiling water — saving time and reducing the risk of burns.

Better Vacuum = Longer Shelf Life

Anyone who’s made jam before knows that satisfying “pop” sound when the lids seal as the jam cools. Sometimes, though, that doesn’t happen. By canning the jars, you reheat the jam so trapped air escapes and a strong vacuum forms, extending the shelf life.

If you prefer the traditional method, you can simply re-can any jars that didn’t seal properly. If a jar still doesn’t seal after canning, there’s likely an issue with the lid or rim — check and replace it if needed.

What You Need for Canning Jam

  • A canning kettle or large stockpot
  • A thermometer
  • A kitchen towel or canning rack

Canning Jam: Step by Step

  1. Fill a large pot with water and place the filled jars inside.
  2. Make sure the jars don’t touch each other — you can place a kitchen towel on the bottom to prevent rattling.
  3. Heat the water to 90°C (195°F) and maintain that temperature for 15 minutes.
  4. Carefully remove the jars and let them cool completely.
  5. Once cool, check if the lids are concave — that means they’ve sealed properly.

If a jar hasn’t sealed, store it in the refrigerator and use it first.

Canning Without a Canning Kettle

No canning kettle? No problem! A large stockpot or soup pot works just as well, as long as you can maintain the correct temperature. A digital cooking thermometer helps ensure accuracy.

Some people even can in the oven: place the jars in a baking dish with about 1 inch (2.5 cm) of water and heat at 265°F (130°C) for 30 minutes.

Shelf Life and Storage

Properly canned jam keeps for at least two years when stored in a cool, dry, and dark place. Always check the vacuum before opening — a good seal means the lid is slightly concave.

If you notice mold, bubbles, or an unusual smell, it’s safest to discard the contents.

A Few Delicious Jam & Jelly Recipes

braambessen-perzikenjam
Blackberyy Peach Jam
Een glazen pot met huisgemaakte jam, gedeeltelijk gevuld, op een houten tafel, omringd door groene bladeren en bloempjes.
Jam of Black Locust Blossoms
aardbeienjam met stukken
Strawberry Jam, grandma’s recipe

Waterbath Canning and Botulism

Botulism is a rare but serious illness caused by Clostridium botulinum. Thankfully, we don’t need to worry about it when making jam or jelly. The bacteria can’t survive in acidic environments, and fruit naturally contains plenty of fruit acids — even if they’re masked by sugar.

So as long as you work cleanly and seal your jars properly, the risk of botulism in fruit preserves is virtually zero.

For more information, see the official CDC page on botulism.

Why Wanning is Worth the Effort

Canning takes just a little extra time but pays off in many ways: safety, sustainability, and the deep satisfaction of a pantry filled with homemade preserves. Your jam stays good for years, even with less sugar — all without artificial additives.

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Kerstomaten zoetzuur ingemaakt

Pickled Cherry Tomatoes in Sweet and Sour Brine

Canning & Preserving

Pickling in a sweet and sour brine is a wonderful way to preserve vegetables while keeping their natural freshness. Unlike water-bath canning, where vegetables are cooked, this method keeps them mostly raw. That means they retain their crisp texture and bright flavor, while soaking up the aromatic balance of sweet and tangy vinegar.

A Garden Overflowing with Cherry Tomatoes

This year, our community garden produced an incredible abundance of cherry tomatoes. Especially in September, the harvest seemed endless — basket after basket filled with juicy, sun-ripened tomatoes. Tomato soup is always an option, but it felt like a shame to cook down such perfect little gems.
So instead, I decided to pickle a portion of the harvest in a sweet and sour brine. The result? Cheerful jars full of summer color and flavor that instantly brighten the winter table.

Choosing the Right Vinegar

In Belgium, we typically use vinegar with an acidity of 8%, which is ideal for pickling tomatoes. Because tomatoes naturally contain a lot of water, the higher acidity ensures a safe and well-balanced result.

You can also use 6% vinegar, though the final flavor will be slightly milder. Avoid weaker vinegars like apple cider vinegar (4–5%), as they can produce a watery and less stable preserve — especially when working with water-rich vegetables like tomatoes.

Ingredients (makes about 4 jars)

  • 1 kg (2.2 lb) cherry tomatoes
  • 1 red onion
  • Fresh basil leaves
  • 500 g (2 cups) vinegar (8%, or 6% if preferred)
  • 250 g (1 ¼ cups) sugar
  • 1 tsp salt
  • Freshly ground black pepper
  • 4 sterilized jars
Ingrediënten voor tomaten in zoetzuur

Instructions

1. Preheat your jars
To prevent the hot vinegar mixture from cooling too quickly, preheat your jars in an oven at 100°C (210°F) while preparing the rest.

2. Prepare the vegetables
Peel and slice the red onion into half rings. Rinse the cherry tomatoes thoroughly and prick a small hole in each one with a toothpick or skewer — this allows the brine to penetrate the tomatoes evenly.

3. Make the brine
In a saucepan, bring the vinegar, sugar, salt, and a pinch of black pepper to a boil.

4. Fill the jars
Divide the tomatoes and onion slices among the sterilized jars, tucking in a few basil leaves here and there for extra aroma. Work quickly so the jars stay warm.

5. Add the brine
Pour the hot vinegar mixture over the vegetables, leaving about 1 cm (½ inch) headspace at the top.

6. Seal and store
Seal the jars tightly and let them cool. Store them in the refrigerator or a cool, dark pantry. Wait at least two days before tasting to let the flavors fully develop.

Storage

Sweet and sour pickled cherry tomatoes will keep for about two months.
To extend shelf life, you can process the jars in a water bath at 90°C (195°F) for 15 minutes, or briefly simmer the tomatoes in the brine before filling the jars. Keep in mind, though, that this will slightly soften their texture.

Kerstomaten zoetzuur ingemaakt

How to Use Pickled Cherry Tomatoes

These pickled tomatoes are deliciously versatile. Serve them with a cheese or charcuterie board, alongside grilled meats, or toss them into a summer salad.
The leftover brine is a treasure too — it makes a fantastic base for a quick vinaigrette.

One of my favorite ways to use them is in bruschetta. Chop the tomatoes, add a bit of black pepper and fresh basil, and spoon the mixture over toasted ciabatta or baguette slices. Simple, but absolutely irresistible.

Variations and Tips

This base recipe is easy to adapt to your own taste:

  • Add thyme, oregano, or rosemary for a more herby flavor.
  • Use yellow or orange cherry tomatoes for a bright, colorful mix.
  • Or add a pinch of chili flakes for a gentle kick.

Sweet and sour pickling is one of those satisfying ways to experiment with flavors — and at the same time, stock your pantry with homemade delights.

More Inspiration

If you’ve caught the pickling bug, you might also enjoy:

Have fun preserving!

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    Pine Needle Syrup – A Winter Treat

    Learn how to make pine needle syrup using a cold extraction inspired by the cheong method. A culinary recipe with fresh forest flavors for drinks and desserts.

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    Zelfgemaakte perenchutney

    Pear Chutney: The Perfect Blend of Sweet and Savory

    Canning & Preserving

    When pears start to ripen faster than you can eat them, it’s the perfect time to turn them into chutney. This pear chutney is a delicious way to use up a big batch of fruit. It’s sweet, tangy, and slightly spicy — a wonderful condiment to serve with cheese, cold cuts, grilled meat, or even a curry.
    The best part? You can make a few jars at once and enjoy it for months to come.

    What Exactly Is Chutney?

    Chutney is a flavorful mix of fruit or vegetable, sugar, vinegar, and spices that’s slowly cooked until thick and jam-like. Originally from Indian cuisine, chutneys were meant to balance spicy dishes with a touch of sweetness and acidity.

    In Western cooking, they’ve become a popular side dish to pair with meats, cheeses, or bread. Each version has its own personality — some smooth and mild, others chunky and full of spice. This pear chutney sits right in the middle: rich, aromatic, and beautifully balanced.

    Ingrediënten om perenchutney te maken

    Which Pears Work Best?

    You can use almost any kind of pear for chutney — Conference, Bartlett, or Comice are all great choices. They soften nicely while cooking without turning completely mushy.
    If you prefer a deeper, caramel-like flavor, you can also use cooking pears. Just keep in mind that these need a longer cooking time to break down fully and absorb the flavors.

    Ingredients for Pear Chutney

    Makes about 2 medium jars:

    • 2.2 lbs (1 kg) pears
    • 1 onion
    • 1.8 oz (50 g) raisins
    • 3.5 oz (100 g) sugar
    • 3.4 fl oz (100 ml) white balsamic vinegar or white wine vinegar
    • 1 tsp salt
    • A pinch of cayenne pepper (or one finely chopped red chili for extra heat)

    How to Make It

    1. Prepare the ingredients
    Peel and dice the pears and onion. Place them in a large saucepan along with the raisins, sugar, vinegar, salt, and cayenne pepper.

    2. Cook slowly
    Bring the mixture to a boil, then reduce the heat and let it simmer for about 1 hour. Stir occasionally to prevent sticking.
    The chutney is ready when the pears have broken down and the mixture has thickened to a jam-like consistency.

    Perenchutney maken

    3. Taste and adjust
    Taste your chutney — if you prefer it a little saltier or spicier, add more seasoning now.

    4. Jar and store
    Spoon the hot chutney into sterilized jars, seal tightly, and let them cool. Store in a cool, dark place.

    Flavor Variations

    One of the joys of making chutney is that you can easily tweak the flavors to suit your taste.
    Use apple cider vinegar instead of white vinegar for a lighter, fruitier note, or replace the white sugar with brown sugar or honey for a richer taste.
    You can also add spices like ginger, mustard seeds, cinnamon, or star anise for a warm, aromatic twist — perfect for autumn.

    Every small change adds its own character, so feel free to experiment until you find your favorite version.

    How to Store or Can Pear Chutney

    Properly sealed jars will keep for at least 6 months in a cool pantry.

    If you’d like to store your chutney even longer, you can can (weck) it for a stronger vacuum seal and extended shelf life — ideal for anyone who loves to build a homemade pantry.

    Zelfgemaakte perenchutney

    You’ll find all the details in my post about Canning Jam and Jelly.

    Serving Suggestions

    Pear chutney pairs beautifully with cheese boards — especially with aged cheddar, blue cheese, or creamy brie. It also complements roasted pork, chicken, or grilled vegetables.
    Try spreading a spoonful on a sandwich with goat cheese and walnuts for a simple but elegant lunch idea.

    Zelfgemaakte perenchutney

    A Taste of Autumn in a Jar

    Homemade pear chutney isn’t just delicious; it’s also a lovely gift idea. Fill a small jar, add a homemade label, and you’ve got the perfect seasonal present for friends or family.

    If you love making preserves, there are plenty of other seasonal recipes worth trying.
    My Apple Jam with Cranberries combines tart and sweet flavors beautifully — perfect for toast or soft cheese.
    Or try Pears in Syrup, a simple way to preserve ripe pears with a delicate, golden sweetness.
    And if you have grapes to spare, Homemade Grape Jam is another delicious way to capture the taste of late summer.

    Together, they make a lovely collection of homemade preserves to enjoy all year round.

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    A jar of homemade pear chutney next to fresh pears and raisins, with text overlay reading 'Pear Chutney' and 'Sweet, Tangy & Perfectly Spiced'.

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    Homemade Granola: A Quick, Easy & Deliciously Crunchy Recipe

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    Homemade Grape Jam – Step-by-Step Recipe

    Canning & Preserving

    Grape jam is a delicious way to preserve your grape harvest. It’s full of flavor, pleasantly sweet, and has a beautiful color that depends on the type of grapes you use. Whether you have blue, red, or white grapes — they all make wonderful jam.

    Ingredients

    • 2.2 lb (1 kg) grapes, preferably seedless
    • 1.1 lb (500 g) special gelling sugar (2:1)
    • 7 oz (200 g) granulated sugar, or to taste
    • 3.4 fl oz (100 ml / ⅓ cup + 1 tbsp) water
    • 5 sterilized jars

    Choosing the Right Grapes

    You can make grape jam from all kinds of grapes — white, red, or blue, with or without seeds. Personally, I prefer seedless grapes, since the seeds tend to give the jam a slightly bitter taste.

    If your grapes do have seeds, you can easily remove them: cut the grapes in half and lift out the seeds with the tip of a small paring knife. It goes quite smoothly, especially if the grapes are fully ripe.

    Red grapes give a lovely red-colored jam, even though their flesh is light. The color comes mainly from the skins. Blue grapes create a deep, dark purple jam, while white grapes make a soft, light-green jam.

    druiven voor druivenjam

    Why Use Special Gelling Sugar (2:1)?

    For this recipe, I use special gelling sugar (2:1). It contains more pectin than regular jam sugar, so you only need half as much to achieve the same firmness. The result is a jam that’s less sweet but still perfectly set.

    Because you’re using less gelling sugar, you can adjust the sweetness yourself by adding a bit more or less granulated sugar. That’s especially useful for naturally sweet fruits like grapes, or if you simply prefer a jam that isn’t overly sugary.

    Grapes naturally contain very little pectin, so this type of sugar is ideal. You don’t need to add apple or lemon juice to get a good set — the gelling sugar does the job for you.

    How to Make Grape Jam

    1. Prepare the grapes: Remove the grapes from their stems and rinse them. Place them in a large saucepan with the water.
    2. Cook the fruit: Let the grapes simmer gently with the lid on for about 30–45 minutes, until completely soft. Make sure too much moisture doesn’t evaporate. If the mixture becomes too dry, add a splash of water.
    3. Add the sugar: Stir in the gelling sugar and the granulated sugar. Bring the mixture back to a boil and cook for 1–2 minutes, or follow the instructions on the sugar package
      .
    4. Test the jam: To check if it’s set, do the wrinkle test. Drop a little jam onto a cold plate and gently push it with your fingertip. If the surface wrinkles, it’s ready.
      If the jam is still too runny, add a few extra spoonfuls of gelling sugar and briefly boil again.
    5. Fill the jars: Pour the hot jam into sterilized jars, seal them tightly, and let them cool completely.

    Your jam will keep for several months in a cool, dark place.

    Tips for Best Results

    When using gelling sugar, it’s important not to extend the cooking time once the sugar is added. Boil the jam briefly — usually just 1 to 2 minutes. Longer boiling can break down the pectin and prevent the jam from setting properly.

    If you prefer a thicker texture, let the grapes simmer a bit longer before adding the sugar. This allows some of the liquid to evaporate and intensifies the flavor. You can then slightly reduce the amount of gelling sugar if you wish.

    druivenjam

    Serving Ideas and Flavor Variations

    Homemade grape jam tastes wonderful on toast, pancakes, or stirred into yogurt. It’s also a great addition to a cheese board, especially with soft cheeses like Brie or Camembert.

    For a richer flavor, add a small splash of red wine or port while cooking — perfect with blue grapes. You can also add some lemon zest or a pinch of cinnamon for freshness, or a hint of rosemary or thyme for a more aromatic note.

    These small adjustments make it easy to create your own favorite version of grape jam.

    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.

    More Grape Recipes

    Still have grapes left over? Here are some other ways to make the most of them:

    This way, you can enjoy your grape harvest all year long.

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    Pruimen in siroop

    Canning Plums in Syrup: Perfect for Desserts or Breakfast

    Canning & Preserving

    The plum season started off beautifully here with our Opal plum tree, heavy with ripe, juicy fruit. Every day we picked about half a kilo (around 1 lb), sometimes more — and most of them disappeared the same day. But then came the rain… Within just a few days, the remaining plums split open from the moisture. We harvested the whole tree and sorted the fruit: the badly cracked or discolored ones went into plum jam, the perfect ones stayed in the fruit bowl, and the slightly damaged ones were preserved in syrup.

    The idea came quickly — I’d made peaches in syrup before, which are delicious with ice cream or as a sweet touch to a tuna salad. For these canned plums, the possibilities came naturally: imagine a plum tart made with halved plums, or using them as a sweet accent in a tagine or game dish.

    Add Seasonal Flavors

    You can completely tailor the taste of your preserved plums by experimenting with spices and flavorings.
    In summer, try vanilla, orange zest, or lavender for a bright, fresh twist. In winter, warm spices like cinnamon, star anise, or cloves bring a cozy note. A splash of red wine, rum, or amaretto in the syrup can also add surprising depth and warmth.

    No Time to Peel the Plums?

    If you’d rather skip peeling, simply cut the plums into wedges. Small plums can be quartered, larger ones cut into six or eight pieces. The skins will be so fine you won’t notice them later.

    If you prefer to remove the skins, or are canning halved plums, blanch them briefly — just 1 minute in boiling water. Thanks to the small cracks in the skin, it will slip off easily.

    Plum wedges
    Plum wedges in syrup

    Ingredients for Plums in Syrup

    • 2 kg (about 4½ lb) plums
    • 500 ml (2 cups) water
    • 250 g (1¼ cups) sugar
    • Optional flavorings: cinnamon sticks, vanilla pod, star anise, or a splash of rum

    Method

    Halve the plums:
    Cut the plums in half and remove the pit. Opal plums are ideal for this — their stones come away easily from the flesh.

    Prepare the syrup:
    Bring the water, sugar, and any flavorings to a boil. Let it simmer gently until the sugar is completely dissolved.

    Can the plums:
    Fill sterilized jars with the plum halves or wedges. Pour the hot syrup over them, leaving about 1 cm (½ inch) headspace. Seal the jars tightly and process in a water bath for 30 minutes at 90°C (195°F).

    Serving Ideas

    These preserved plums are wonderfully versatile. Serve them with pancakes, waffles, or French toast, or use them as a topping for ice cream or cake. They’re also delicious in a summer salad with goat cheese and nuts.

    Want to turn them into a drink? Blend the contents of a jar and bring briefly to a boil — you’ll get a quick plum syrup. Fill a glass one-quarter full with the syrup, add ice cubes, and top up with still or sparkling water. A splash of lemon or lime juice makes it extra refreshing.

    Pruimen in siroop

    Storage

    Store your sealed jars in a cool, dark place. They’ll keep for at least a year.
    Once opened, refrigerate and use within a week.

    How to Use Plums in Syrup

    In the kitchen, these plums are little flavor bombs. Serve them with roast pork or game, spoon them over vanilla ice cream, or pair them with Greek yogurt and granola for a luxurious breakfast.
    They also shine on a cheese platter, where their sweet flavor contrasts beautifully with aged cheeses.

    Don’t Pour Away the Syrup!

    Don’t waste that gorgeous leftover syrup — it’s too good to throw out! Use it to sweeten fruit salads, or whisk it into a vinaigrette with olive oil and balsamic vinegar.
    In summer, a splash of plum syrup over sparkling water or prosecco makes a wonderfully refreshing drink.

    More Recipes with Plums

    There are so many ways to preserve and enjoy your plum harvest. If you’ve got plenty of ripe fruit, try:

    • Dry canning plums – the quickest method for canning plums
    • Homemade dried plums (prunes) – perfect as a healthy snack or to enrich stews.
    • Plum jam and strawberry-plum jam – simple and delicious classics.
    • Plum syrup – ideal for drinks or desserts.

    That way, you can enjoy your harvest all year long.

    Dry canning plums
    Een stapel glazen potten gevuld met ingemaakte pruimen, met een kom verse pruimen op de achtergrond.
    Dried plums
    Pannenkoek met zelfgemaakte pruimenconfituur
    Plum jam

    Savoring the Harvest

    There’s something deeply soothing about canning plums — the gentle aroma filling the kitchen, the glossy fruit halves glowing in their amber syrup…
    You’re not just preserving the taste of summer, but also the memory of abundant harvest days.

    And if you still have more plums left, make sure to check out my other plum recipes for even more delicious inspiration!

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    A glass jar filled with canned plums in amber syrup, topped with a golden lid, surrounded by lavender sprigs.

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    Sweet and Tangy Pumpkin with Mustard Seeds

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    How to Make and Can Belgian Beef Stew

    Canning & Preserving

    Comfort food that tastes even better from your pantry

    Beef stew is a beloved classic in almost every Flemish household. Everyone has their own secret ingredients and favorite way to make it. My version includes a few typical Belgian touches: dark abbey beer (I use Leffe), a spoonful of Liège syrup, and of course, the slice of bread with mustard that slowly dissolves into the sauce.

    This recipe combines tradition and convenience: you make a large pot of stew at once and preserve it in jars. That way, you’ll always have a homemade meal ready for busy days.

    Why Canning Beef Stew Is So Convenient

    Beef stew takes time to simmer, so why not make a big batch while you’re at it? By canning it, you can store it for months without needing a freezer. It’s perfect for a quick meal with fries, potatoes, or even on a slice of bread.

    I find it especially handy because I often forget to take frozen food out of the freezer the night before. The result? A big icy block that takes ages to thaw on low heat (or worse, in the microwave). With canned beef stew, you simply open a jar, let it simmer for 10 minutes, and it’s ready — no waiting, no hassle.

    Canning saves time, prevents food waste, and ensures you always have something delicious on hand.

    Choosing the Right Meat for Stew

    Traditionally, beef labeled “stewing beef” is perfect for this recipe.

    • Pork is a tasty and often cheaper alternative I often use.
    • Pork cheeks are wonderfully tender and give a rich, full flavor to the stew.

    The Best Beer for Belgian Stew

    Beer is a classic ingredient in Flemish beef stew. A dark beer such as Leffe, Westmalle Dubbel, or Rochefort adds depth and richness. You can also use a local or home-brewed beer. A robust, dark beer nearly always works well.

    I usually use Leffe, but dark beers from Abdij van ‘t Park or Postel are also delicious. A few years ago, we even had a home-brewed batch that had fermented too much due to excess sugar — too fizzy to drink, but perfect for stew!

    A Touch of Sweetness: Syrup or Jam

    Liège syrup (a thick, fruity spread made from apples and pears) gives the stew its signature sweet note.
    If you don’t have it on hand, a spoonful of jam works just as well.

    Try:

    • Rhubarb jam or cranberry jam for a tangy-sweet balance
    • Plum or apple-pear jam for a milder aroma

    Adjust the amount depending on how sweet your jam is.

    Ingredients (makes about 6 one-liter jars / 6 pints)

    • 2¼ lbs (1 kg) onions, roughly chopped
    • 6½ lbs (3 kg) stewing beef (beef or pork)
    • 4 bottles (11 oz / 330 ml each) dark beer
    • 7 tbsp (about 7 oz / 200 g) Liège syrup or jam
    • 3 slices of bread, generously spread with mustard
    • A few sprigs of thyme and rosemary (for a bouquet garni)
    • 5 bay leaves
    • Salt and pepper, to taste

    How to Make Belgian Beef Stew

    1. Brown the meat

    Heat a large pot and sear the meat until browned on all sides. This adds flavor and gives the sauce a deep color.

    2. Add the onions and seasonings

    Add the chopped onions to the pot and stir well. Then add the dark beer, Liège syrup, thyme, rosemary, and bay leaves. Make sure the meat is just covered by the beer.

    3. Bread and mustard

    Spread mustard on the slices of bread and lay them on top of the stew. The bread will dissolve as it cooks, thickening the sauce and adding a hint of spice.

    4. Slow simmer

    Cover the pot, leaving a small opening for steam to escape, and let the stew simmer gently for 2½ to 3 hours, until the meat falls apart easily. Stir occasionally.

    5. Last finisging touches and serve

    Remove the herbs and bay leaves. If you want to thicken the sauce, only do this for the portion you plan to eat immediately — not the part you’ll be canning, as thickeners can interfere with the canning process.

    Serve with fries and homemade mayonnaise, boiled potatoes, or fresh brown bread.

    Belgian Beef stew recipe

    Canning (Water bath or Pressure) the Stew

    Once the stew is ready, you can preserve it to enjoy later.

    Step 1: Fill the jars

    Spoon the hot stew into sterilized jars, leaving about ¾ inch (2 cm) of headspace.

    Step 2: Water bath (European can method)

    Place the jars in a canning kettle or large pot filled with warm water up to two-thirds of the jar height.
    Heat gradually and let simmer for 2 hours at 212°F (100°C).

    Step 3: Cool and check

    Let the jars cool on a towel and check that they’ve sealed properly.

    Step 4: Storage

    Store in a cool, dark place. Properly canned beef stew keeps for at least 2 years.

    Step 5: Reheating

    When opening a jar, always heat the stew for at least 10 minutes before serving to ensure safety.
    If you prefer a thicker sauce, add a little cornstarch or flour when reheating. You can also add a bit of extra syrup or seasoning to taste.

    Alternative: Pressure Canning (for U.S. readers)

    If you have a pressure canner, you can preserve this stew following U.S. safety standards.
    Process pint jars for 75 minutes or quart jars for 90 minutes at 10 PSI, adjusting for altitude.
    Store in a cool, dark place for up to a year.

    Whether you’re using the European weck method or pressure canning, both ways give you the same result: a comforting, homemade meal ready whenever you need it.

    FAQ: Storing and Reheating Canned Beef Stew

    How long does canned beef stew keep?
    Up to 2 years when properly sealed and stored in a cool, dark place.

    Can I freeze the stew instead?
    Yes, but the texture of the sauce may change slightly. Canning is more sustainable and energy-efficient.

    How long should I reheat it?
    Always let it simmer for 10 minutes before eating.

    Why You’ll Love It

    With this method, you’ll always have a delicious homemade meal ready to go.
    Canning saves time, prevents waste, and lets you enjoy traditional Belgian comfort food — even on your busiest days.
    It’s tastier, cheaper, and far more satisfying than takeout.

    Other Ready-to-Eat Recipes for your Pantry

    If you enjoy traditional home-cooked dishes and preserving your own food, you might also like these recipes, with canning instructions. Perfect when you have unexpected visitors or for a quick home cooked meals on a busy day:

    • Canned Cake – a fun and surprising way to bake and preserve small cakes in jars.
    • Red Cabbage with Apples – a classic Belgian side dish that pairs perfectly with beef stew.
    • Homemade Applesauce – simple, naturally sweet, and perfect to serve alongside savory meals or desserts.

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    How to Can Peeled Tomatoes – Easy Oven Method for Perfect Results

    Canning & Preserving

    Peeled tomatoes are one of those pantry staples you’ll always be glad to have on hand. They form the base for countless dishes — from pasta sauces and soups to stews and casseroles.
    If you have a big harvest of ripe tomatoes in summer, this recipe is a wonderful way to preserve them. With this simple oven method, you can easily make your own peeled tomatoes to enjoy all year round.

    You can use any kind of tomato for canning, but Roma tomatoes work best for this method.

    Why Roma Tomatoes?

    Roma tomatoes are firm, meaty, and have less moisture than round tomatoes, which makes them ideal for canning. Their structure holds up beautifully during processing, and their rich, concentrated flavor adds depth to sauces and stews.

    You can also use beefsteak tomatoes if that’s what you have, but they’re a bit juicier and slightly harder to peel.

    Roma tomaten om te pellen en te wecken

    Why Can Your Own Tomatoes?

    Canning is a tried-and-true way to preserve food without adding any artificial preservatives. When you heat the jars at a controlled temperature, the tomatoes will stay good for years — at least two years, often even longer.

    For me, it’s the perfect way to save my homegrown harvest. Tomatoes are only available fresh for a short time in summer and early autumn, but thanks to canning, we get to enjoy them all year long in our favorite dishes.

    And honestly, seeing those bright red jars lined up in the pantry is one of the simple joys of summer. We eat a lot of pasta and tomato-based dishes, and it feels so rewarding to cook them with our own garden tomatoes.

    What You’ll Need

    • About 2.2 pounds (1 kg) of tomatoes per 1-quart (1-liter) jar
    • Canning jars with lids and rubber seals
    • An oven
    • A canning pot or large stockpot

    How to Make Peeled Tomatoes

    1. Preheat the Oven

    Preheat your oven to 400°F (200°C).
    We’re not baking the tomatoes — the goal is to loosen the skins so they’ll slip off easily later.

    2. Prepare the Tomatoes

    Remove the stems and place the tomatoes upside down (stem side down) on a baking tray.
    This way, the skin will heat evenly and start to crack after a few minutes.

    3. In the Oven

    Place the tray in the oven and bake for 10 to 15 minutes, or until the skins start to split.

    4. Peel the Tomatoes

    Remove the tray from the oven and let the tomatoes cool for a few minutes.
    Then simply pull off the skins — it’s surprisingly easy, especially with Roma tomatoes. The skin usually comes off in one piece.

    5. Fill the Jars

    Pack the peeled tomatoes tightly into the jars, pressing them down gently so as many as possible fit in and they don’t float later.
    Don’t add any liquid — the tomatoes will release enough juice on their own.
    Wipe the rims clean and close the jars securely.

    6. Canning

    Place the jars in your canning pot or a large stockpot and make sure they’re fully covered with water.
    Process for 45 minutes at 195°F (90°C).
    Afterwards, let the jars cool slowly.

    Your peeled tomatoes are now shelf-stable and will keep for years.

    Gepelde tomaten wecken

    How to Use Your Home-Canned Tomatoes

    Now that you have your own supply of canned peeled tomatoes, you can use them in so many ways. They’re the perfect base for pasta sauces, tomato soup, stews, or even pizza.
    And since you made them yourself, you can season each dish exactly how you like it.

    Some ideas for using your tomatoes:

    • Pasta sauce: Sauté onion and garlic in olive oil, add your tomatoes, and simmer with fresh basil.
    • Stews and tajines: Use them as a base for hearty dishes with meat, vegetables, or legumes. Try a classic Italian ragù or a Moroccan-style tajine.
    • Casseroles: Perfect in a Mediterranean parmentier or similar oven-baked dishes.
    • Tomato soup: Blend your tomatoes with broth, herbs, and a touch of cream — or try a tomato and bell pepper soup for a twist.

    More Ways to Preserve Tomatoes

    There are many delicious ways to preserve your summer tomato harvest:

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    A collage featuring peeled tomatoes in a person's hand and a filled canning jar, with the text "Canning Peeled Tomatoes" and "With a simple oven method for peeling tomatoes."

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    Passata en tomatenstukjes geweckt in flessen en bokalen

    How to Can Diced Tomatoes at Home – The Best Way to Preserve Summer Flavor

    Canning & Preserving

    Nothing beats the taste of homegrown tomatoes. But when the plants are heavy with ripe fruits, you often have more than you can eat fresh. That’s when canning diced tomatoes becomes the perfect solution. By preserving tomatoes in jars, you can enjoy their fresh, summery flavor in soups, sauces, and stews all year long.

    In this guide, I’ll show you how to can diced tomatoes step by step. This method keeps the tomato pieces firm and full of flavor – ideal if you like adding real chunks of tomato to your dishes.

    Why Can Diced Tomatoes?

    Diced tomatoes are incredibly versatile. You can use them:

    • In pasta sauces where you want tomato texture, not just smoothness (great combined with homemade passata for a thicker sauce).
    • In soups or stews, stirred in near the end so the chunks keep their bite.
    • In refined sauces, where a few bright-red pieces of tomato add freshness.

    Unlike tomato purée or peeled canned tomatoes, diced tomatoes keep their shape. It’s really the best way to preserve tomatoes if you want ready-to-use pieces that taste like summer.

    Which Tomatoes to Choose

    I usually go for ripe tomatoes with a full, rich flavor. You can use almost any variety, but I always pick the very best ones—these canned tomato chunks are truly the delicacy of the pantry when it comes to tomatoes. It’s a bit of work, but the reward is the most delicious sauces you’ll ever make.

    For this recipe, I peel the tomatoes first. It takes a little extra time, but it gives your dishes a much finer texture in the end. Once you get the hang of the technique, the skins almost slip off on their own.

    👉 Got tomatoes with a tough, stubborn skin? No problem! Just use those for passata or soup instead.

    What You’ll Need

    Ingredients (for 4 jars, 500 ml / 1 pint each):

    • About 4 ½ – 5 pounds (2–2.5 kg) ripe tomatoes
    • 4 tablespoons lemon juice (1 tablespoon per jar) or ½ teaspoon citric acid per jar
    • Salt to taste (about ½ teaspoon per jar, optional)

    Equipment:

    • Sterilized canning jars with lids and rings
    • A large pot or water bath canner
    • A slotted spoon and sharp knife
    • A clean kitchen towel

    Step-by-Step Guide to Canning Diced Tomatoes

    1. Choose the Best Tomatoes

    For the best results, pick firm, ripe tomatoes. Paste varieties like Roma or San Marzano are excellent because they contain less water and more flesh. If you want to save seeds for next season, select a few of your healthiest tomatoes and try fermenting tomato seeds – a simple method that helps ensure strong plants next year.

    2. Peel the Tomatoes

    Bring a large pot of water to a boil. Score a small “X” on the bottom of each tomato and dip them into the boiling water for 30–60 seconds. Transfer them to a bowl of ice water, and the skins will slip off easily.

    3. Dice the Tomatoes

    Cut the peeled tomatoes into uniform chunks. The size is up to you – smaller dices work well for sauces, larger chunks are great for soups.

    4. Prepare the Jars

    Sterilize your jars and lids by boiling them in water for 10 minutes. Place them on a clean kitchen towel l you are ready to use them.

    5. Fill the Jars

    Press lightly to release air bubbles but avoid crushing the pieces.

    Add 1 tablespoon of bottled lemon juice (or ½ teaspoon citric acid) per pint jar. This ensures safe acidity levels.

    Add a pinch of salt if desired.

    Pack the diced tomatoes into the jars, leaving about ½ inch (1.5 cm) headspace.

    glass jar filled with canned diced tomatoes on countertop

    6. Seal and Process

    • Wipe the rims of the jars with a clean cloth.
    • Place the lids on and screw the bands finger-tight.
    • Process the jars in a boiling water bath:
      • Pint jars (500 ml / 1 pint): 35 minutes
      • Quart jars (1 liter / 1 quart): 45 minutes

    Carefully remove the jars and let them cool undisturbed for 24 hours. You’ll hear the satisfying “pop” as the lids seal.

    Storing and Using Your Diced Tomatoes

    Once cooled, check the seals. Store sealed jars in a cool, dark place. Properly processed jars will keep for at least one year.

    Whenever you want to cook with real tomato flavor, just open a jar. Stir them into soups, combine them with oven-roasted tomato soup, or mix with canned zucchini for an easy pasta sauce.

    Related Recipes You Might Like

    Final Thoughts

    Canning diced tomatoes is one of the simplest and most rewarding ways to preserve your garden harvest. You’ll thank yourself in the middle of winter when you open a jar and taste summer sunshine.

    Whether you use them for a quick weekday pasta or as the base for a slow-cooked stew, these tomatoes are guaranteed to bring freshness and flavor to your kitchen.

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    A visually appealing graphic showcasing the process of canning diced tomatoes, featuring a jar filled with diced tomatoes on one side and a bowl of fresh tomatoes on the other.

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