how to make jam

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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A jar of apple cranberry jam with a spoon inside, resting on a wooden surface. A slice of toasted bread topped with the jam is in the foreground.

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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.

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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!

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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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