summer recipes

Raspberry Vinegar with a Sweet Touch: A Hint of Summer Luxury for Salads and Vinaigrettes

Canning & Preserving

This raspberry vinegar is one of those recipes that instantly lifts your mood. It’s simple, quick to make, and the end result tastes like something straight from a high-end gourmet shop. When I made it for the very first time, I spent at least half an hour adjusting the ratios until everything was exactly right — carefully weighing, tasting, tweaking… and when it finally reached perfection, it was almost identical to the beautiful raspberry vinegars you find in specialty stores.
Only this time for a fraction of the price — and entirely homemade.

Since then, I’ve even created a delicious fig version. Both are perfect for summer salads, vinaigrettes, or for giving everyday dishes that little extra touch of elegance.

Choosing the Right Raspberries: Fresh, Fragrant, and Just Ripe Enough

Raspberries are delicious but delicate. Slightly overripe berries — the ones that are maybe a bit soft for eating fresh — are actually perfect for making infused vinegar. They still hold plenty of flavor, aroma, and color.

When are raspberries perfectly ripe?

A raspberry is hollow inside: the central core stays on the plant, and the berry slips off naturally when it’s ready.
If you can pick a raspberry without pulling — it comes off almost by itself — then it’s at its sweetest and most aromatic. The prettiest raspberries you’ll eat straight from the bush, of course.
But the ones that are just slightly past their prime? Those make the very best raspberry vinegar.

When buying raspberries:

  • Make sure they’re dry.
  • Check if there’s no juice pooling in the bottom of the punnet.
  • Avoid any berries with white or green fuzzy spots — if you see mold, skip the box entirely.

Washing raspberries the right way

Raspberries are so delicate that running water can break them apart. If they have sand or tiny leaves attached, quickly dip them into a bowl of water and lift them right back out.
Don’t soak them — it waters down the flavor. Let them drain on a clean cloth.

Using frozen raspberries

You can absolutely make this vinegar with frozen raspberries. They will thaw naturally during maceration, so you can follow the recipe exactly as written.

Why Raspberries Work So Beautifully in Vinegar

Raspberries are full of fragrant aromas and natural pigments like anthocyanins. When you let them steep in vinegar, these pigments dissolve slowly, turning your vinegar a stunning deep red.
Their signature raspberry flavor is released as well. That’s why maceration — soaking fruit in vinegar — is such a rewarding process.

During the maceration period, several things happen:

  • The color transforms from pale pink to rich ruby red.
  • The aroma becomes deeper and fruitier.
  • The raspberries themselves turn pale and almost white — a sign they’ve released all their flavor.

Store the jar in a dark, moderately cool place. Light can fade the color, and fluctuating temperatures slow down the process. Swirling the jar gently every day ensures an even infusion.

Which Vinegar Works Best?

For fruit vinegars, choose a mild, soft-tasting base. You want the raspberry flavor to truly shine.

My favourites:

  • White wine vinegar — fresh and elegant, perfect for raspberries.
  • Apple cider vinegar — fruity, rounded, wonderfully smooth.
  • Rice vinegar — extra mild, allowing the raspberry to take center stage.

Each vinegar gives a slightly different nuance, so feel free to experiment to find your favorite version.

The Sweet Touch: Why Sugar Makes This Recipe Perfect

In this recipe, the sugar is all about balance and flavor.
Raspberry vinegar without a bit of sweetness tastes bright and sharp, but just a small amount of sugar adds softness, richness, and a luxurious roundness.
When heated, the sugar melts completely and blends with the vinegar, creating a beautifully finished flavor.

It’s exactly that sweet–tangy harmony that makes this vinegar perfect for vinaigrettes and summery dishes.

Culinary Uses: Where Raspberry Vinegar Truly Shines

The possibilities go far beyond salad dressings. This vinegar adds freshness and vibrant color to many dishes.

In salads

  • Simple vinaigrette: 1 tbsp raspberry vinegar + 3 tbsp olive oil + salt & pepper
  • Amazing with goat cheese, feta, burrata, or halloumi
  • Delicious with salads featuring strawberries, nectarines, watermelon, or raspberries

With warm dishes

  • A splash in the pan to deglaze after cooking chicken or turkey
  • Drizzle over roasted vegetables: zucchini, carrots, pumpkin…
  • Add to summer one-pan meals for extra brightness

With sweet dishes and drinks

  • Over vanilla ice cream
  • Mixed with red berries for a fresh punch
  • In a shrub or mocktail with sparkling water — perfect for hot days

For preserving

Raspberry vinegar adds gorgeous color and flavor to sweet-and-sour preserves, like pickled red onions.

Recipe: Raspberry Vinegar with a Sweet Touch

Ingredients

  • 200 g raspberries (about 1 ⅓ cups or 7 oz)
  • 200 ml mild vinegar (white wine or apple cider vinegar)
    (≈ ¾ cup or 6.8 fl oz)
  • 120 g sugar (about ½ cup + 1 tbsp or 4.2 oz)
  • Clip-top jar
  • Clean swing-top or screw-cap bottle

Instructions

  1. Check the raspberries and, if needed, give them a quick dip in water.
  2. Place the raspberries and vinegar in a tightly closing jar.
  3. Store the jar in a dark place for 10 days, swirling gently every day.
  4. Strain the vinegar through cheesecloth or a thin tea towel to remove seeds and fibers.
  5. Heat the strained vinegar with the sugar until the sugar has completely dissolved.
  6. Pour the warm raspberry vinegar into a clean bottle and seal well.

As the bottle cools, it will naturally form a vacuum. Unopened, your raspberry vinegar will easily keep for one year.

Gift Idea

This raspberry vinegar makes a wonderful gift for anyone who loves cooking or fine flavors. Poured into a pretty swing-top bottle with a simple label and date, it instantly looks professional. You can even turn it into a small gourmet gift set with a bottle of olive oil, a bag of nuts, or a jar of dried tomatoes.

I always loved receiving culinary gifts, and now I enjoy giving them even more — especially when they’re homemade, beautiful, and truly delicious.

A Fresh, Homemade Delicacy

This raspberry vinegar is a small project with a big payoff: minimal work, fantastic flavor, gorgeous color, and endless possibilities in the kitchen. Once you’ve made it once, you’ll likely keep a bottle in your pantry at all times.
And if you, like me, love those luxurious fruity notes in salads and summer dishes, this will quickly become one of your staples.

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Homemade Garlic Butter: Quick, Creamy & Delicious

Make your own creamy homemade garlic butter in just 5 minutes! Perfect for BBQ, pasta, shrimp, grilled veggies, or garlic toast. Includes storing, freezing tips, and tasty variations.

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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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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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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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A glass pitcher filled with homemade grape juice, with dark grapes scattered around it. The background features a wooden surface, enhancing the rustic theme.

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Pine Needle Syrup – A Winter Treat

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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

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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
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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!

Pin this for later:

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

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Strawberry Honey Recipe – A Sweet Summertime Treat

Canning & Preserving

Strawberry season is in full swing, and that means it’s all hands on deck to preserve the harvest! Over the past few weeks, I’ve made several jars of strawberry jam, but this time I wanted to try something different. That’s how this recipe for strawberry honey came to be – a sweet, delicate spread bursting with the full flavor of ripe strawberries and smooth honey.

The result? A soft, luscious spread that pairs beautifully with a cheese board, stirred into yogurt or quark, or simply enjoyed… by the spoonful straight from the jar. I admit, I can’t keep my hands off it.

And the best part? You only need two ingredients!

No strawberries in your garden?
You can often find great deals in the supermarket during peak season! Keep an eye on promotions and stock up when the time is right.

Frozen strawberries?
This recipe works just as well with frozen strawberries. Just place them straight from the freezer into the pan and let them cook for 5 to 10 minutes longer, so they have time to thaw.

Why Honey Is So Much More Than Just Sweet

Honey is not just a natural sweetener – it also offers some surprising health benefits. It contains antioxidants, has mild antibacterial properties, and can soothe a sore throat. One interesting benefit, especially from local honey, is its potential to help with pollen allergies. Eating a small amount of local honey regularly may help your body build resistance to the pollen in your environment, potentially easing hay fever symptoms. It doesn’t work for everyone, but in mild cases, it can be helpful.

For children too, early exposure to a variety of allergens can reduce the risk of developing allergies. Just note: honey should not be given to children under one year old (as recommended by pediatric guidelines).

Strawberry Honey Recipe

Prep time: about 40 minutes
Shelf life: ± 1 month in a clean, airtight jar stored in a cool place

Ingredients

  • 250 g (about ¾ cup) honey (liquid or solid)
  • 200 g (about 1 ⅓ cups) strawberries
  • 1 sterilized jam jar
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Instructions

Prepare the strawberries:
Remove the green tops and cut the strawberries into small pieces.

Cook:
Place the strawberry pieces in a saucepan and let them simmer gently over low heat until they’re almost completely broken down – this takes about 30 to 40 minutes.
Important: Do not add water, as it will shorten the shelf life of your strawberry honey.

Optional – Puree:
Remove the pan from the heat. If you prefer a smooth texture, blend the mixture using an immersion blender.

Add the honey:
Add the honey to the warm (but not boiling) strawberry mixture.

  • If using liquid honey, simply stir it in.
  • If using solid honey, let it melt slowly over very low heat. Avoid high temperatures, as that can destroy honey’s beneficial properties.

Mix & Store:
Stir well to combine and pour the strawberry honey into a clean, airtight jar.
Store in a cool place. The honey will keep for about one month.

How to Enjoy Strawberry Honey

This strawberry honey is surprisingly versatile. Add a sweet touch to a cheese board – especially with soft cheeses like brie or goat cheese. It’s also delicious stirred into yogurt or quark as a lovely alternative to jam. Or spread it on a slice of homemade bread or brioche.

Variations

Add extra depth to your strawberry honey with herbs like lavender or thyme.

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Place a few sprigs of lavender or thyme into the pan while the strawberries are simmering. Tie them into a small bundle (bouquet garni) and let them infuse the mixture gently. Remove the herbs before adding the honey.

  • Thyme-infused strawberry honey is wonderful with brie, camembert, or soft goat cheese.
  • Lavender-infused strawberry honey pairs beautifully with desserts.

Craving more strawberry recipes?
Try my grandmother’s traditional strawberry jam recipe, or this delicious strawberry-rhubarb sheet cake.

Check out our other Recipes for more inspiration