preserving fruit

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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Zelf vijgen drogen

Drying Figs at Home: The Complete Guide to Dehydrated Figs (Oven, Dehydrator & Storage)

Canning & Preserving

When the fig tree is full of ripe fruit, it’s a true celebration every year. Fresh figs are delicious but have a short shelf life. That’s why I dry part of my harvest — so I can enjoy their sweetness all year round. Dried figs aren’t just naturally sweet and flavorful, they’re also perfect for adding to dishes or enjoying as a healthy snack.

In this article, I’ll show you step by step how to dry your own figs, how to store them properly, and all the ways you can use them.

No fig tree in your garden yet? Then don’t miss my post on Growing Figs in a Cold Climate (coming soon), so you can soon harvest your own figs too.

My Fig Tree: From Small Cutting to Abundant Harvest

When I bought my fig tree ten years ago, it was just a tiny cutting with a few roots — barely fifty centimeters tall. Today, it has grown into an impressive tree over four meters high, producing around twenty kilos (about forty-four pounds) of figs every year.

It’s a beautiful tree with large, hand-shaped leaves that give a Mediterranean touch to the garden. And did you know you can use those leaves too? You can make Fig Leaf Syrup or brew a lovely Fig Leaf & Mint Tea — both soft, aromatic, and surprisingly refreshing.

Since my tree produces so abundantly, I dry part of the harvest every year. This way, I can still enjoy the rich, honey-sweet taste of figs in winter. And soon, I’ll share a new post on how to propagate fig trees — I’ve already made dozens of cuttings to share with friends and family.

Why Dry Figs?

Fresh figs spoil quickly. They’re also quite expensive in stores. By drying them, you greatly extend their shelf life and can keep them for months or even years.

Dried figs are naturally sweet, rich in fiber and energy. They’re perfect as a snack, on a cheese board, or as an ingredient in stews, tagines, and baked goods. Drying is one of the oldest and most natural ways to preserve fruit — no sugar, no additives, just pure fruit.

Preparing Figs for Drying

Choose ripe but firm figs. Overripe ones contain too much moisture and don’t dry well.

Small figs can be dried whole. Larger figs can be halved or quartered to help them dry faster and more evenly. Cut figs also develop a beautiful glossy surface once dried.

Rinse the figs briefly under cold water to remove dust or insects, then pat them dry with a clean towel.

Eigen vijgenoogst

Drying Figs in the Oven or Dehydrator

In warm, dry countries, figs are often sun-dried outdoors. Unfortunately, that rarely works here — by the time the figs ripen, the weather is usually too cool and humid. Besides, wasps and fruit flies love the sweet fruits. That’s why I always dry my figs indoors, using a dehydrator.

Place the halved figs cut side up on trays or on a baking sheet lined with parchment paper. This allows air to circulate freely and ensures even drying.

  • Temperature: 60 °C (140 °F)
  • Drying time: About 18 hours in a dehydrator, slightly longer in a conventional oven.
Figs on drying rack ready to dehydrate

If using a regular oven, keep the door slightly open or use the drying function to allow moisture to escape. Check occasionally — smaller figs will be ready sooner, while whole ones take a bit longer.

The figs are done when they feel soft and leathery, not sticky or wet. They should remain slightly tender inside — perfectly chewy and sweet.

Want them fully dried? Simply continue drying for another 4–8 hours at 60 °C (140 °F), depending on size and whether they’re cut or whole.

Semi-Dried or Fully Dried?

How long you dry them depends on how you plan to use them:

Fully dried figs are ideal for stews and tagines. They absorb moisture during cooking and become tender again. You can also soak them briefly in water, apple juice, or orange juice before use.

Semi-dried figs are soft and chewy — perfect on a cheese or charcuterie board, or as a healthy snack.

Zelf vijgen drogen

Storing Dried Figs

Proper drying and careful storage are essential for a long shelf life.

Semi-dried figs:
These still contain a bit of moisture and are best canned (wecked). Fill clean jars with figs, seal tightly, and process for 30 minutes at 90 °C (195 °F). They’ll keep for years.

Fully dried figs:
Let them cool completely and store in an airtight jar or box in a cool, dark place. They’ll keep for several months.

Want to store them even longer? Vacuum-seal them — either with a vacuum sealer or using the canning method (15 minutes at 90 °C / 195 °F). Place a small weight on the jars to prevent them from floating.

Tip: To sterilize jars, rinse them well and place them in a 180 °C (350 °F) oven for 10 minutes before use. This ensures they’re perfectly clean and dry.

Using Dried Figs

Dried figs are incredibly versatile:

  • With cheese: Pair with soft cheeses like brie or goat cheese.
  • In savory dishes: Delicious in stews or tagines — try swapping prunes for figs in rabbit with prunes for a surprising twist!
  • As a snack: Enjoy them straight from the jar, just as they are.
  • At breakfast or in baking: Add chopped figs to granola, oatmeal, or cake batter.
  • For festive appetizers:

Wrap a semi-dried fig and a small piece of goat cheese in half a slice of bacon. Bake for 15 minutes at 180 °C (350 °F) and serve warm — always a favorite at parties!

Looking for more fig inspiration? Try my recipes for Fig Jam and Sweet and Sour Fig Vinegar (coming soon) — two more delicious ways to preserve your harvest.

In Conclusion

With dried figs, you capture the taste of summer in a jar. They’re pure, natural, and endlessly versatile. Whether you can them, vacuum-seal them, or simply store them in a jar, each bite brings a little sunshine from your pantry.

No fig tree yet but dreaming of harvesting your own figs? Check out my guide on Growing Figs in a Cold Climate (coming soon). And keep an eye out for my upcoming post on fig propagation, where I’ll show you how to grow your own fig tree from a small cutting.

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Zelf rozijnen maken

Drying Grapes: Learn How to Make Homemade Raisins for Snacking and Storing

Canning & Preserving

Grapes are delicious, but unfortunately, they don’t last very long. In the fridge they’ll stay good for just a few days, which is far too short if you have a big harvest. Especially when you have a grapevine in your garden, the harvest can suddenly become overwhelming. That quickly raises the question: how can you store grapes for longer?

One of the tastiest ways is drying grapes. Dried grapes – better known as raisins – are sweet, healthy, and incredibly versatile in the kitchen. Of course, you can buy raisins anywhere, but homemade raisins taste so much better. In our home, they don’t last long: dried fruit is a favorite snack for both kids and adults.

In this article, you’ll learn step by step how to dry grapes, which methods work best, how to store them safely, and how to use homemade raisins in different recipes.

Which Grapes Are Best for Drying?

You can dry both white and red (or blue) grapes. Each variety makes delicious raisins, but the flavor and texture will differ slightly:

  • White grapes make mild, sweeter raisins.
  • Red or blue grapes have a richer, more intense flavor.

Personally, I prefer the white ones, although as a child I always chose white raisins at the store too. In the end, it really comes down to personal preference – and to what you happen to have in abundance from your garden or local farmer.

👉 Tip: Taste your grapes before drying. Some grape varieties can be tart, watery, or not as pleasant to eat fresh. Since the flavor of your raisins depends directly on the grapes you use, don’t waste time drying grapes you don’t enjoy. Instead, turn those into grape juice or grape jelly.

Seedless or With Seeds?

Seedless grapes are by far the easiest, since you can dry them whole without any extra preparation.

If you have seeded grapes, you can halve them and remove the pits before drying. It’s a bit of extra work, but worth it for a smoother snack.

Whole or Halved Grapes?

You can dry grapes either whole or halved:

  • Whole grapes → look beautiful and make plump raisins, but take a long time to dry. Expect 24 hours or more in the dehydrator.
  • Halved grapes → dry faster (about 12 hours) and give you the chance to remove seeds at the same time.

When halving grapes, always place them cut-side up and skin-side down on the tray. This helps moisture escape more easily and shortens drying time.

I’ll admit: halving grapes can feel like a bit of a chore. But once you get into a rhythm – maybe with some music or a podcast – it goes quickly.

Preparing Grapes for Drying

  1. Wash the grapes thoroughly and let them drain.
  2. Remove them from the stems.
  3. Decide whether to dry them whole or halved.
  4. Place them evenly on your trays: not touching, with space for airflow.

Drying Grapes: Dehydrator or Oven?

There are two main ways to dry grapes at home: using a dehydrator or your oven. Both work, but there are differences.

1. Drying Grapes in a Dehydrator

The dehydrator is designed for this type of job. It keeps a steady temperature and airflow, removes moisture effectively, and is generally more energy-efficient than running your oven for a whole day.

  • Temperature: 60 °C (140 °F)
  • Drying time: about 12 hours for halved grapes, 24+ hours for whole grapes
  • Check regularly: Taste a grape to see if it’s fully dried but still a little flexible.

2. Drying Grapes in the Oven

No dehydrator? The oven works too. Set it at 60 °C (140 °F) and leave the door slightly ajar to let moisture escape.

⚠️ Some ovens don’t allow the door to stay open. If that’s the case, you can still dry grapes with the door closed, but open it occasionally to release steam. You may also need to wipe the oven window if condensation builds up.

Keep in mind: drying grapes in the oven takes a lot of time and energy. Sometimes more than a full day!

How to Tell When Grapes Are Dry Enough

Dried grapes should be:

  • Flexible but not sticky
  • Dry all the way through (cut one open to check – no wet flesh inside)
  • Sweet and chewy

The best way is simply to taste them. If they’re pleasantly chewy and no longer moist, they’re ready.

Storing Homemade Raisins

For long storage, it’s important that both the raisins and the jars are completely dry.

Here’s what I do:

  1. Rinse the jars.
  2. Place them in a preheated oven at 180 °C (350 °F) for 10 minutes to dry and sterilize them.
  3. Do the same with the lids.
  4. Fill the jars with raisins (pack them well).
  5. Close immediately with the warm lids.

Optional: Vacuum Sealing by Canning (Wecking)

Normally, fully dried fruit doesn’t need to be canned. But if you want extra-long storage without a vacuum sealer, you can water-bath can them to create a vacuum.

  • Time for dried grapes: 10 minutes at 90 °C (195 °F)
  • Time for half-dried grapes: 30 minutes at 90 °C (195 °F)

Because jars of dried grapes are light, they float during canning. To solve this, place a jar filled with water on top, or put heavier jars (like jam or fruit in syrup) above them.

This step is optional but gives peace of mind if you want to store raisins for several years.

Using Homemade Raisins in the Kitchen

Homemade raisins are delicious as a snack, but they’re also incredibly versatile:

  • Snack: perfect for kids and adults alike.
  • Granola: add natural sweetness and chewiness.
  • Yogurt: combine with homemade yogurt and a handful of nuts.
  • Salads: raisins give a sweet contrast in couscous or rice salads.
  • Baking: essential in raisin bread, cakes, and pastries.

👉 Try them in my basic granola recipe or paired with my homemade yogurt recipe. (coming soon)

Why Dry Grapes at Home?

Drying grapes is not just practical, it’s sustainable:

  • You extend the shelf life of fresh fruit.
  • You reduce food waste.
  • You create a healthy snack with no additives.

And best of all: homemade raisins taste richer and more pure than store-bought. Just grapes, nothing else.

More Recipes for Grapes and Dried Fruit

If you still have grapes left, try making homemade grape juice.

You can also preserve other fruits by drying:

Gedroogde stukjes appel
Dried apple bites with cinnamon and honey
Zelf vijgen drogen
Dehydrated figs (coming soon)
Glazen potten met gedroogde druiven (rozijnen) en verse pruimen op een houten oppervlakte. Een pot heeft een groen-wit geruit deksel en de andere een rood-blank geruit deksel.
Dried plums (prunes) (coming soon)

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flesje met appelsiroop

Homemade Apple Syrup: Sweet, Fresh, and Perfect for Every Season

Canning & Preserving

I have a soft spot for syrups—I make them from almost every type of fruit we harvest in our garden. At home, fruit syrup is a beloved alternative to soda: just a splash in a glass of still or sparkling water makes a refreshing drink. Apple syrup is one of my favorites because it’s so versatile. In summer, it’s delicious in a chilled mocktail or cocktail, while in winter you can use it as a base for warm, spiced drinks.

It’s also a smart way to use up apples that aren’t as tasty to eat fresh. Instead of letting them go to waste, you can turn them into something flavorful that keeps well and can be enjoyed for months. In this post, I’ll guide you step by step through making your own apple syrup, explain the difference between apple syrup and apple butter, share tips on which apples to use, and suggest fun variations and serving ideas.

Apple Syrup vs. Apple Butter

While both names are very similar in Dutch (siroop vs. stroop), apple syrup and apple butter (or molasses-like apple spread) are two completely different things.

  • Apple syrup is clear, pourable, and sweet-tart. You cook apples briefly with water, strain the juice, and combine it with sugar and lemon juice. Thanks to the natural pectin in apples, the syrup is slightly thicker than elderflower syrup or berry syrup, but it remains liquid and easy to pour.
  • Apple butter (or the Dutch “appelstroop”) is made by simmering apple juice, often combined with pear juice, with sugar for several hours until it becomes a thick, dark, spreadable paste. The mixture even caramelizes slightly at the bottom of the pan, which gives apple butter its characteristic flavor and deep brown color.

Both are delicious, but they serve different purposes. Today we’re focusing on the fresh, pourable version: apple syrup.

Which Apples Work Best?

The beauty of this recipe is that you can use nearly any kind of apple. In fact, you’ll often get the best results by combining different varieties:

  • Sweet apples add a mellow, rounded flavor.
  • Tart apples bring brightness and balance.

At home, I like to use a mix of Topaz apples, which ripen in early July. They’re very sweet but a bit mealy, making them less appealing to eat fresh—but ideal for processing. I often combine them with small, tart apples that I thin from the trees. Since you don’t need to peel or core them, you can also use windfall apples or tiny crab apples. Everything goes straight into the pot!

This mix of sweet and sour ensures the syrup isn’t too heavy or bland—you get a lively, refreshing syrup that both kids and adults love.

Recipe: Homemade Apple Syrup

Yield: about 1.5 liters (6 cups) of syrup

Ingredients

  • 2 kg apples (about 4 ½ lbs)
  • 500 g sugar (about 2 ½ cups)
  • ½ liter water (about 2 cups)
  • Juice of 1 lemon

Equipment

  • Large stockpot
  • Strainer lined with cheesecloth
  • Sterilized bottles or jars
appels voor appelsiroop

Step 1: Prepare the Apples

Cut the apples into chunks. No need to peel or core them—the skins and seeds add flavor and natural pectin, and skipping this step saves a lot of time.

Step 2: Cook the Apples

Place the apple pieces and water in a large pot. Simmer gently for about 45 minutes, until the apples completely break down into a soft pulp.

Step 3: Strain the Juice

Line a strainer with cheesecloth and set it over a large bowl or pot. Pour the cooked apples and liquid into it and let the juice drip through for several hours. Avoid pressing too hard, or the juice may turn cloudy. You’ll end up with about 1 liter (4 cups) of clear apple juice.

Step 4: Make the Syrup

Measure 1 liter (4 cups) of juice. Pour it into a clean pot with the sugar and lemon juice. Bring to a gentle boil, stirring until the sugar dissolves completely. Taste and adjust with more sugar or lemon juice if needed.

Step 5: Bottle the Syrup

Pour the hot syrup into sterilized bottles or jars and seal immediately.

Texture Tip

Apples contain a lot of natural pectin, so the syrup naturally thickens a bit. Unlike other syrups, you don’t need to reduce it further—it will be slightly thicker but still very pourable. Personally, I prefer a thinner consistency since it’s easier to mix into drinks and drizzle over desserts.

Storage and Shelf Life

The sugar ensures the syrup will keep for at least 6 months if stored in a cool, dark place like a pantry or cellar. If you increase the sugar content, it will last longer, but it will also taste much sweeter.

Want extra security or a longer shelf life? You can also water bath can the syrup. This is what I usually do if I’m making a larger batch. Always store sealed bottles in a cool, dark spot.

👉 Read more about canning juice and syrup here.

Flavor Variations

With Other Fruits

  • Pear – adds a softer, sweeter flavor.
  • Cherry – gives a lovely red color. Since cherries can be tart, you may want to add a little extra sugar.

With Spices

  • Cinnamon – adds a warm, cozy note.
  • Star anise or cloves – perfect for wintertime.
  • Fresh ginger – bright and slightly spicy, delicious in summer drinks.

Seasonal Twists

  • Summer: Serve ice-cold with sparkling water, fresh mint, or lemon balm.
  • Winter: Add a splash to hot tea with cinnamon and cloves for a warming mocktail.

How to Use Apple Syrup

  • On pancakes or waffles – a lighter alternative to maple syrup or honey.
  • Over ice cream – instantly makes plain vanilla a special treat.
  • For homemade lemonade – mix a little syrup with cold still or sparkling water.
  • As a sorbet base – combine with water and extra lemon juice, freeze, and stir occasionally.
  • In cocktails and mocktails – try it with rum or gin, or make an alcohol-free spritzer with sparkling water, mint, and lemon.

Final Thoughts

Homemade apple syrup is such an easy way to turn apples into something special. It’s versatile, delicious, and endlessly adaptable—whether you prefer fruity summer drinks, cozy winter cocktails, or simple toppings for desserts. Plus, it’s a fantastic way to use apples that might otherwise go to waste.

If you enjoyed this recipe, be sure to check out my other apple recipes too: apple jelly, homemade apple juice, applesauce, and apple jam with cranberries. With these, you can enjoy the best of the apple harvest all year round.

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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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10 canning recipes with apple banner

How to Preserve Apples: 10 Tasty Canning Recipes with Apples

Canning & Preserving

Fall is the season of abundance. Apples in every color, shape, and flavor are ready to pick. In our orchard, we grow many different apple varieties, which means we can enjoy fresh apples from late July well into spring. Luckily, apples are incredibly versatile—you can preserve them in so many ways: canning, drying, juicing, and more. Perfect for filling your pantry with homemade goodies to enjoy all year round!

In this roundup, I’ll share my favorite canning recipes with apples: from crisp jelly and sweet jam to dried apple snacks, fresh juice from a steam juicer, and even ready-to-serve side dishes.

What Kind of Apples Should You Use?

Apples come in all shapes and flavors, and the type you use can make a big difference in your recipes. Sweet apples are perfect for jam or applesauce, while tart varieties work beautifully in jellies. Mixing varieties can give your juice or sauce a more complex taste.

👉 Planning to plant your own apple tree? Go for disease-resistant varieties—they’ll reward you with a healthier harvest.

Want quick results? Choose a dwarf or semi-dwarf tree—you’ll be picking fruit in just a few years. Standard-size trees take longer (up to 10 years), but once they produce, you’ll harvest dozens of pounds (kilos) from just one tree.

Whether you pick them from your own backyard, buy them from a local orchard, or grab some at the farmers’ market, there’s always a way to put apples to good use.

To peel or No Peel?

Peeling apples can feel like a big job—especially when you’re processing 20+ pounds (10 kilos) at once. For some recipes it’s necessary, but sometimes you can leave the peel on.

Using a hand-crank apple peeler makes the work so much easier, and kids usually enjoy giving a hand! If you peel apples regularly, this little tool is a true time-saver.

Don’t toss those peels and cores! Use them to make homemade apple cider vinegar. Just place them in a jar, cover with water, keep everything submerged, and stir daily. After a few weeks, you’ll see the vinegar mother form, and with a little patience, you’ll have your own natural vinegar.

Een appelschiller maakt het werk lichter

Apple Jam & Jelly

Apples are naturally high in pectin, which makes them ideal for jam and jelly. For jam, you often don’t even need extra pectin—just cook the apples until the mixture thickens. Apple jelly is another favorite, especially if you want to use up small or windfall apples.

Apple Jelly – A Classic

Bright, sweet-tart, and beautifully clear, apple jelly is delicious on soft cheeses like brie, spread on bread with butter, or brushed as a glaze over pastries.

👉 Get the recipe for apple jelly

Apple Cranberry Jam – A Taste of Fall

This jam combines sweet apples with whole cranberries for a festive, textured spread. It’s perfect alongside roasted meats in the fall and winter, or on a holiday cheese board.

👉 Get the recipe for apple cranberry jam

Drying Apples

Drying is one of the easiest ways to preserve apples. They turn into a healthy, portable snack with very little effort.

Simple Dried Apples

Just apples—nothing more. You can dry them with or without the peel, and they taste amazing either way. Perfect for snacking, road trips, or tossing into granola.

👉 Learn how to dehydrate apples at home

Dried Apples with Honey & Cinnamon

A sweeter twist on classic dried apples. Brush apple slices with a honey-cinnamon mixture before drying, and you’ll end up with a treat that tastes almost like candy—but it’s all natural. Kids love them!

👉 Get the recipe for dried apples with honey and cinnamon

gedroogde appel
Dehydrated apples
Een groene en rode appel naast een kom met appelgelei en een lepel op een houten oppervlak.
Apple jelly
Gedroogde stukjes appel
Dried apples with honey & cinnamon

Juice & Jelly with a Steam Juicer

If you have lots of apples, a steam juicer is a lifesaver. It lets you process big batches at once, giving you fresh apple juice and apple pulp you can use for sauce. It’s especially handy for small or windfall apples—no need to peel or core them. Just cut into chunks, load them into the juicer, and let the steam do the work.

Apple Juice (from a Steam Juicer)

Whether you use tart apples, sweet varieties, or a mix, homemade apple juice always tastes better than store-bought. Try flavoring it with a little ginger, mint, or cinnamon. In winter, we love warming it up with spices for a cozy drink.

👉 Get the recipe for homemade apple juice

Apple Elderflower Jelly – A Summer Twist

Turn your homemade apple juice into a fragrant, floral jelly with elderflowers. It captures the essence of summer in a jar—perfect for gifting or enjoying yourself.

👉 Get the recipe for apple elderflower jelly

Apple as a Side Dish

Apples aren’t just for sweets—they’re amazing in savory recipes too. Think roast chicken with applesauce, or pork chops with apple jelly. Homemade applesauce in particular is a pantry staple.

Homemade Applesauce

Applesauce belongs in every pantry. It’s delicious with meatballs, roast pork, or just as a simple snack. Make a big batch and can it in jars—you’ll be thankful to have it ready on busy days.

👉 Get the recipe for applesauce

Twee glazen met zelfgemaakt appelsap, stevig afgesloten, staan op een donkere ondergrond naast een stoomextractor.
Apple Juice
Drie glazen potten met zelfgemaakte appelgelei staan op elkaar gestapeld, naast enkele verse appels en een takje vlierbloesem op een houten achtergrond.
Elderflower apple jelly
appelmoes inmaken recept
Applesauce

Other Apple Preserves

Apples pair beautifully with other fruits and even vegetables. These recipes not only help you use up apples, but also bring variety to your pantry.

Red Cabbage with Apple & Cranberries

This classic comfort food combines sweet cabbage with tart apples and cranberries. Can it in jars, and you’ll have a ready-to-serve side dish for cozy winter dinners.

👉 Get the recipe for red cabbage with apple and cranberries

Canned Apple Cake

Yes, you can even can cake! Apple cake stays moist and flavorful after canning, making it a fun dessert to keep in your pantry. Perfect for unexpected guests or a quick treat with coffee.

👉 Learn how to make canned apple cake

Conclusion

Apples are one of the most versatile fruits to preserve. From jams and jellies to juice, dried snacks, and savory side dishes, there’s no end to the delicious recipes you can make. By canning, drying, or juicing, you’ll enjoy the flavors of fall all year long.

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Druivensap

Homemade Grape Juice: Enjoy It Warm in Winter or Refreshing in Summer

Canning & Preserving

Late summer and early fall is grape harvest season. Some years you’re thrilled if you get a few nice bunches, and other years your vines are so full they can barely hold the weight. If you have an abundance of grapes, making homemade grape juice is one of the easiest and most delicious ways to use them.

This refreshing drink is perfect for hot days served over ice, or you can warm it up with spices to make a cozy winter beverage. The best part? All grapes work for this recipe—seedless or not, sweet or sour, juicy or a bit bland. Once cooked and strained, even less-than-perfect grapes turn into flavorful juice.

Which Grapes Should You Use?

All grape varieties are suitable, but the type you choose will shape the flavor and color of your juice:

  • Concord or blue/purple grapes: Deep color, rich and aromatic flavor.
  • Green/white grapes: Lighter, fresher, more delicate taste.
  • Red grapes: Sweet and fruity with a beautiful rosy hue.
  • Mixed grapes: Just like with wine, blending varieties often creates the most complex, well-rounded flavor.

Even underripe or overripe grapes are worth using. Blending them together can balance out tartness and sweetness, giving you a unique homemade juice every season.

How Much Sugar Do You Need?

This is one of the most common questions when making grape juice. Grapes naturally contain quite a bit of sugar, so often you don’t need to add any at all. However, the sweetness depends on both the variety and the growing season.

If the summer was cool and rainy, your grapes may be tart. After straining, taste the juice and adjust with sugar to your liking. A good starting point is 5–10% sugar:

  • Metric: about 50–100 g per liter of juice
  • US: about ¼–½ cup sugar per quart of juice

But always taste before adding—sweet grapes may not need any sugar at all.

Why Make Your Own Grape Juice?

Homemade grape juice is in a different league compared to store-bought. The flavor is richer, fresher, and far less processed. Plus:

  • No artificial preservatives or colors
  • No unnecessary amounts of added sugar
  • A great way to use your garden harvest
  • You control the flavor—sweet, tart, spiced, or blended

And the best part: you can preserve it to enjoy all year long, even in the middle of winter.

Ingredients & Equipment

Ingredients

  • Grapes (as many as you have)
  • Sugar to taste – about 5–10% (50–100 g per liter | ¼–½ cup per quart)
  • A splash of water

Equipment

  • Large pot
  • Cheesecloth (or a clean kitchen towel) and a strainer
  • Sterilized bottles or jars

Step-by-Step: How to Make Homemade Grape Juice

1. Wash & Prepare the Grapes

Rinse grapes thoroughly under running water and remove the stems. No need to be too fussy—if a small stem is left, you won’t notice it later.

2. Cook the Grapes

Place the grapes in a large pot with just a splash of water (about ¼ cup | 60 ml) to prevent scorching. Cover with a lid and simmer gently for 15 minutes. The skins will burst, and the juice will begin to flow.

3. Strain the Juice

Line a strainer with cheesecloth and pour the hot grapes through. Let it drain for several hours, or overnight if possible, to extract every last drop.

4. Sweeten & Reheat

Measure the juice, return it to the pot, and bring it back to a boil. Add sugar to taste—start with about 50 g per liter (¼ cup per quart) and adjust as needed. Stir until dissolved, then taste and balance the flavor.

5. Bottle the Juice

Pour the hot juice into sterilized bottles or jars and seal immediately. Alternatively, you can process (can) the bottles in a water bath for longer shelf life and a stronger vacuum seal. Properly canned juice can last for years. Read my post on canning juice for more tips and tricks.

Flavor Variations

Homemade grape juice is delicious on its own, but you can easily infuse it with herbs or spices:

  • Winter twist: cinnamon sticks, cloves, star anise, or fresh ginger for a mulled-style drink.
  • Summer freshness: mint leaves, lemon slices, or a sprig of rosemary.
  • Festive version: mix red and green grapes for a beautiful two-tone juice.

Just add your chosen flavorings while reheating the juice, then strain them out before bottling.

How to Store Grape Juice

  • Fresh: Store in the fridge and drink within 3–5 days.
  • Canned (water bath method): Keeps for up to 1–2 years if stored in a cool, dark place.
  • Frozen: Pour into freezer-safe containers, leaving room for expansion, and freeze for up to 12 months.

Serving Ideas

Homemade grape juice is incredibly versatile:

  • Summer refreshment: Serve chilled, diluted with sparkling water and ice cubes. Add citrus slices or mint for a festive twist.
  • Winter comfort: Warm gently with cinnamon and cloves for a non-alcoholic mulled drink.
  • Kids’ party drink: Mix half juice, half sparkling water for a bubbly mocktail.
  • Smoothies & cocktails: Use as a base for fruit smoothies, sangria, or cocktails.
  • Cooking: Reduce grape juice into a syrupy glaze for meats, or use it in desserts for natural sweetness.

What About the Leftover Pulp?

Don’t throw it away! The grape pulp still has plenty of uses:

  • Dry the skins and seeds, grind into grape seed flour (rich in antioxidants).
  • Add pulp to compost to enrich your garden soil.

This way, every part of the grape is used—zero waste!

Conclusion

Making grape juice at home is simple, rewarding, and incredibly delicious. Whether you’re enjoying it iced on a hot summer day, warmed with spices in the winter, or as the base for smoothies and cocktails, it’s a drink that fits every occasion.

With just a bit of effort, you can preserve your grape harvest and enjoy the taste of summer all year long. So next time your vines are heavy with fruit, grab a pot, some bottles, and turn them into homemade grape juice—you’ll never go back to store-bought.

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Gedroogde stukjes appel

Dried Apple Slices with Honey and Cinnamon — A Sweet and Healthy Fall Snack

Canning & Preserving

Fall means apples in abundance and a kitchen filled with the warm aroma of cinnamon and baked fruit. One of my favorite ways to enjoy the harvest is by drying apples and giving them a light caramelized coating of honey and cinnamon. The result: chewy, sweet apple bites that taste almost like candy — but a bit healthier. Perfect as a snack, mixed into your homemade granola, or to make a soothing cup of tea.

The prep work depends on how big a batch you make, but for the amounts listed below, you’ll spend about 15 minutes slicing and mixing. Then, let your dehydrator or oven do the work.

The Best Apples to Use

For this honey-cinnamon recipe, I always reach for sweeter apple varieties from the garden: Jonathan and Jonagold work especially well. They keep their sweetness and texture beautifully once dried. Tart apples like Granny Smith or Santana are less appealing when dehydrated — I prefer saving those for apple jelly or fresh-pressed juice.

In short:

  • Choose sweet, juicy apples (Jonagold, Jonathan, Golden Delicious) for a candy-like taste.
  • Use tart apples instead for jams, jellies, or cider.

Want to start with the basics? Check out my guide on drying apples first.

Jonagold en jonathan zijn geschikte appels voor appelstukjes met honing en kaneel

Ingredients for Honey-Cinnamon Dried Apples

  • 4 medium apples
  • 3 tablespoons honey
  • 2 tablespoons canola oil (or another neutral oil such as sunflower or melted butter)
  • ½ teaspoon ground cinnamon

Preparing the Apples

  1. Peel the apples (optional), core them, and cut them into quarters.
  2. Slice into thin pieces, about ⅛ inch (3 mm) thick.
    • Thinner slices will dry faster and become crispier.
    • Slightly thicker slices stay chewy, almost like soft candy — both work great, depending on your preference.

The Honey-Cinnamon Coating

In a small bowl, whisk together the honey, oil, and cinnamon until smooth. The oil keeps the honey from sticking and ensures the flavor spreads evenly.

Add the apple slices to the bowl and toss gently until each piece is lightly coated. Spread them out in a single layer on dehydrator trays or on a parchment-lined baking sheet.

Variation: Swap honey for maple syrup for a vegan-friendly version.

Drying the Apples — Dehydrator Or Oven

In a Food Dehydrator (Recommended)

  • Temperature: 135°F (55°C)
  • Time: 6–10 hours, depending on slice thickness and moisture content.
  • Tip: A silicone sheet or mesh liner makes cleanup much easier.
  • Start checking around 6 hours, and rotate trays if needed for even drying.

The apples are ready when they feel completely dry and no longer release moisture when squeezed. They won’t get crispy like chips but will have a pleasant chewy texture.

Why I prefer the dehydrator: It’s energy-efficient, gives an even result, and keeps the oven free for other baking projects. Since I bought mine, I use it for nearly all my dried fruits.

In the Oven (If You Don’t Have a Dehydrator)

  • Temperature: 140–175°F (60–80°C) — use the lowest possible setting.
  • Convection setting: If your oven has it, turn it on for better airflow and more consistent drying.
  • Door slightly open: Prop it open with a wooden spoon to let steam escape.
  • Time: 4–12 hours, depending on thickness. Thin slices may be done in 4–6 hours, thicker slices take longer.

Since ovens vary widely, start checking early and rotate pans occasionally.

Dried Apple Slices with honey and cinnamon
Dried Apple Slices with Honey and Cinnamon

Cooling and Storing

Once dried, let the apples cool completely on a rack before storing. Warm slices will create condensation in the jar, which can make them sticky or even spoil faster.

For short-term use (ours rarely last long!), keep them in an airtight jar or container in a cool, dark pantry.

For long-term storage, try one of these methods:

1. Vacuum Sealing

Place fully dried apple slices in vacuum bags or jars with a sealing lid. Store in a cool, dark place — the shelf life increases by several months, and the flavor stays fresh.

2. Water-Bath Sealing (My Method Without a Vacuum Sealer)

This is my go-to method since I don’t own a vacuum sealer:

  • Place cooled, dried apple slices in clean, dry canning jars.
  • Put the jars in a deep pot filled with water up to the neck of the jar. Weigh them down with a clean stone or canning weight to keep them steady.
  • Heat the water to about 195°F (90°C) and hold for 15 minutes (make sure the jars stay dry inside — you’re not cooking the apples, just sealing).
  • Remove and let cool. The jars will seal as they cool, creating a vacuum.

I use this technique for other dried fruits too, like figs and plums, and it works perfectly when you don’t have special equipment.

Ways to Enjoy Honey-Cinnamon Dried Apples

These chewy apple bites are surprisingly versatile:

  • As a snack: Just grab a handful — kids love them as a healthy candy substitute.
  • In granola or trail mix: Chop into smaller bits and mix into your homemade granola or combine with nuts, seeds, and dark chocolate.
  • Baking: Add to muffins, cookies, or bread for a touch of autumn flavor.
  • In tea: Steep 2–3 slices with a cinnamon stick for a cozy apple tea.
  • Hiking or camping: Lightweight, naturally sweet, and full of energy.

More Apple & Fall Fruit Inspiration

Looking for more preserving ideas? Try these:

Final Thoughts

Dried apple slices with honey and cinnamon are one of the simplest yet most rewarding fall projects. With just a few ingredients and a bit of patience, you’ll have a healthy, flavorful snack that keeps for months — unless they disappear in a weekend, which often happens here!

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gedroogde appel

How to Dehydrate Apples – A Healthy Homemade Snack

Canning & Preserving

When apple trees are heavy with fruit, the challenge is always the same: how do you preserve all that goodness? At my place, some apples go into applesauce, apple jelly, or fresh apple juice. But I also like to experiment with different preservation methods. One of my favorites is dehydrating apples. It’s easy, requires very little prep, and gives you a naturally sweet and healthy snack.

Dehydrated apples taste almost like candy—sweet, chewy, and delicious. They’re perfect as a grab-and-go snack, but you can also add them to recipes. In this post, I’ll walk you through the step-by-step process, which apple varieties to use, and the best ways to store and enjoy them.

Step-by-Step: How to Dehydrate Apples

For this method, I don’t peel the apples. The skin adds texture, fiber, and nutrients. I only core the apples and slice them into wedges about ¼ inch thick.

Spread the slices evenly on a dehydrator tray and dry them at 140°F (60°C). Most slices will be ready after about 8 hours, though thicker pieces may need an extra hour or two.

👉 Want a twist? Try my recipe for dried apple bites with honey and cinnamon – sweet, fragrant, and perfect for fall.

With or Without Lemon Juice?

Many recipes suggest dipping apple slices in lemon juice before drying. This prevents browning and keeps the apples looking brighter.

I tested both methods: one batch with lemon juice, one without. The lemon batch looked slightly lighter in color, but honestly, the plain ones looked just fine. Flavor-wise, the lemon slices had a tangier note, while the others tasted naturally sweet. Since I love the candy-like flavor, I usually skip the lemon juice.

gedroogde appel met of zonder citroensap

Which Apples Are Best for Drying?

Not every apple dries equally well. For the sweetest, most flavorful results, pick apples with plenty of natural sugar. Tart apples can taste sharp once dried. Here are some good options:

  • Jonagold or Jonathan – a nice balance of sweet and tangy, perfect for dehydrating.
  • Elstar – aromatic and mildly sweet, holds its flavor beautifully.
  • Golden Delicious – sweet and smooth, makes thin, delicate slices.
  • Granny Smith or other tart apples – possible, but the result is more tangy and less “candy-like.”

If you have your own orchard, experiment with different varieties. You’ll quickly discover your personal favorite.

How to Dry Apples Without a Dehydrator

Don’t have a dehydrator? No problem! You can easily use your oven. Set it to 140°F (or as low as it goes) and prop the door open slightly to let the moisture escape. Oven drying usually takes 9–10 hours, but keep an eye on them since every oven behaves differently.

Some people sun-dry apples outdoors, but in most climates the weather is too damp or unpredictable. So depending on the weather predictions, it is best to stick to a dehydrator or oven for reliable results. But when there’s a heatwave coming up, don’t hesitate to try drying apples outdoors.

appel drogen

How to Store Dehydrated Apples

At my house, dehydrated apples don’t last long—they’re usually eaten within weeks. For short-term storage, an airtight jar or container is enough.

For longer storage, try one of these methods:

  • Vacuum sealing – great if you have a vacuum sealer. Apples keep for months with excellent flavor.
  • Oven canning (water bath method) – no vacuum sealer? Fill sterilized jars with dried apples, place them in a water bath with a weight on top, and heat for 30 minutes at 195°F (90°C). The slices stay dry, but the heat kills bacteria and seals the jars. This is the same method I use for dried figs and prunes.

Ways to Use Dehydrated Apples

Dehydrated apples are much more versatile than you might think. Try them in:

  • Granola – chop into small pieces and add to homemade granola.
  • Baked goods – fold into muffins, quick breads, or apple cake.
  • Fall salads – pair with arugula, walnuts, and a light vinaigrette.
  • Tea – a few dried slices add a natural sweetness to herbal tea.
  • Hiking snacks – lightweight, nutritious, and energizing for long walks.

A Healthy Treat

What I love most about dehydrated apples is that they’re both a treat and a healthy snack. They taste like chewy candy, but with no added sugar. They’re full of fiber, vitamins, and minerals. In the evenings, I often enjoy a small bowl of dried apples with a glass of milk—a cozy little ritual that makes autumn feel complete.

Gedroogde appel

More Apple Preservation Recipes

Drying apples is just one way to make the harvest last. Looking for more inspiration? Check out these apple recipes:

Conclusion

Dehydrating apples is one of the easiest and most rewarding ways to preserve your harvest. With just a dehydrator or oven, you can transform fresh apples into a naturally sweet snack that lasts for weeks. Experiment with different apple varieties, try slices or wedges, and find your own favorite version.

And maybe the best part? In the middle of winter, when the trees are bare, you can still enjoy a taste of your own harvest—one chewy bite at a time.

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A collage showcasing fresh apples and dehydrated apple slices in a bowl, with a title overlay reading 'Dehydrating Apples'.

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Peren inmaken op siroop

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.

Homemade Apple Jelly: Perfect for Windfall Apples and Small Apples

Canning & Preserving

Do you have an abundance of windfall apples or tiny apples in your garden? This recipe for homemade apple jelly is a wonderful way to turn them into something delicious. Since you don’t have to peel the apples, even the smallest ones can be used effortlessly.

Using Windfall or Small Apples

These apples are often overlooked because they’re too small or slightly damaged. Windfall apples are usually a bit sour too. But by turning them into jelly—with some added sugar if needed—you can still enjoy their full potential. It’s a thoughtful and sustainable way to use what your garden gives you.

Even apples that have been pecked by birds or nibbled by insects are perfectly usable—just cut off the damaged parts and go ahead with the recipe.

Choosing the Right Apples

Although any apple variety works for this recipe, the type of apple will affect the flavor. Sweet apples like Elstar or Jonagold give a mild, soft taste, while tart apples like Granny Smith add a sharper, fresher note. You can even combine multiple types for a more complex flavor.

We have around 10 apple trees in our garden—different varieties that ripen at different times. That means we often use a mix of apples for juices and jellies. Soft ripe apples and under-ripe windfalls go into the same pot. In early November, when the Granny Smiths ripen, I always make a batch of jelly with their tangy flavor—I love it!

Ingredients for Apple Jelly

  • 1 kg apples (about 2.2 lbs / 6 medium apples)
  • 700 ml water (about 3 cups)
  • 500 g preserving sugar (2:1 ratio) (about 2 1/2 cups)
  • Optional: some granulated sugar, depending on apple acidity

You’ll need:

  • A porcelain plate (for the gel test)
  • A sieve with cheesecloth
  • 4 sterilized 250 ml jam jars (about 1 cup each)

Instructions

1. Prepare the apples
Cut the apples into quarters, then halve the quarters. Put them in a large pot with 700 ml (3 cups) of water. Simmer for 15 minutes on medium heat, until soft.

2. Strain the juice
Place a sieve lined with cheesecloth over a large bowl or clean pot. Pour in the cooked apples and let the juice drain out. Let it sit for a few hours—or overnight in the fridge—for the most juice.

3. Chill the plate
Put a porcelain plate in the freezer 15 minutes before you start cooking the jelly. This will help with the gel test later.

4. Cook the jelly
Measure the amount of apple juice you’ve collected. Use 500 g (about 2 1/2 cups) of preserving sugar for every liter (4 1/4 cups) of juice. Bring to a boil and let it bubble for a few minutes. Taste, and add extra sugar if needed. I usually add about 100 g (1/2 cup) more sugar when using tart apples like Granny Smith.

5. Do the gel test
Take the cold plate from the freezer and drop a small spoonful of jelly onto it. Wait a minute. If the jelly firms up, it’s ready.

6. Preserve the jelly
Pour the jelly into sterilized jars and seal tightly. This homemade apple jelly keeps for about six months.

Tip: Want to make it last longer or avoid the risk of mold? Check out my blog post about water-bath canning jam and jelly. It’s easy and gives peace of mind!

How to Use Apple Jelly

Spread it on toast or warm scones for a sweet, fresh start to your day. It also pairs beautifully with cheese, especially soft cheeses like brie or camembert—the sweet, slightly tart jelly is the perfect contrast. We even take a few jars with us when we travel to France!

Apple jelly also works great as a glaze for roasted meats like pork or chicken. It melts in the oven and adds a lovely, subtle sweetness. Or try it in desserts—like a cheesecake topping or apple tart glaze.

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More Ideas for Windfall Apples

Still got more apples lying around? Try these ideas:

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A close-up of green apples on branches with leaves, depicting fresh windfall apples. As poon of apple jelly and an overlay text that says Homemade apple jelly, perfect for windfall apples.

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