Food – Heirloom Home Crafts

While my family says we don’t need any more jam in the pantry, I hate to waste a good crop of strawberries or raspberries if we have more than we can eat fresh. Once safely in jars, they give me a feeling of abundance and the chance to give people surprise treats, either as a jar of summer sweetness or baked into delicious tarts or pastries.

Ingredients

750 grams strawberries, hulled, sliced (or other fruit prepared accordingly).
1/3 cup lemon juice
650 g white sugar

Method

Combine all ingredients in a medium saucepan over medium heat. Bring to a simmer, then reduce heat to medium-low and cook, stirring frequently, for 20 minutes. Test the jam by spooning a little onto a chilled saucer and leaving it for 30 seconds, then gently push with your finger. If the top of the jam wrinkles and doesn’t run into the centre, it is ready. Otherwise, return to a simmer for a further 2–3 minutes and repeat the testing process until thickened.

Ladle hot jam into warm, sterilised jars, filling to just below the rim, then clean the jar rim of any sticky residue with a wet towel and seal: center the flat lid on the jar and screw on the band until it is fingertip-tight (do not overtighten). Turn them upside down for a minute, then allow them to cool slowly (I used to put them in a small chilly bin between kitchen towels or use water bath canning). In 24 hours they should be well sealed and ready to be stored on the shelf (up to 1 year in a cool, dry place). Refrigerate after opening.

Additional Notes

This recipe also works well with other berries and fruit, such as apricots. If using apricots, remove the skin and stones first—I briefly immerse them in boiling water to loosen the skin and make them easier to peel. You can also add ingredients for a more interesting flavour, such as orange zest, vanilla essence, cloves, or ground cinnamon. Cloves work especially well in peach jam or conserve—that’s how my mother used to make it.

Useful Tips

I sterilise the jars and their lids in a large pot of boiling water. You need to be very careful and avoid burns, so it’s best to let the water cool down to lukewarm before lifting them out and placing them on a tray to dry (although if you can find a way to safely lift them out of the pot, the hotter the jars are, the better when you start filling them up). To avoid the hot jam causing the glass to crack, I place the jars on a metal baking dish that conducts heat well, and only pour a small amount of the hot jam into the jar at first.

The pictures show that I also use jam setting sugar (contains roughly 98% sugar, apple pectin as a gelling agent, citric acid as an acidity regulator, and a small amount of vegetable oil). I start with just a small amount of plain sugar (50-100g) mixed in to release the juices from the fruit, and add 550-600g of the jam setting sugar after the first 15 minutes on the stove, bringing it back to a boil before canning.

You don’t need to be the owner of a huge garden to do this (I certainly am not, as most of my berries grow in pots or in a narrow partly shaded area between the house and the fence). You can use frozen berries from the supermarket as they are relatively cheap, or catch a good discount at a fruit market when they are in season.

Strawberry plant in pot laden with ripe strawberries

Mixed berries cleaned and ready for jammaking

Cleaning and preparing apricots for jam-making

Sealing jars of jam in a pot of hot water

Apricot jam in jars and a basket of fresh apricots

Preparation of apricot jam in two pots on the stove

In the Garden: Small Spaces, Big Joys

There is something quietly magical about watching a garden wake up and grow, whether it is a full backyard plot, a few raised beds, or a collection of pots on a balcony. Over time, my own little growing spaces have become a place of calm, curiosity, and simple joy. I love stepping outside to see what has changed since yesterday — a new leaf, a tiny bud, or the first blush of color on a ripening strawberry.

My garden is a mix of herbs, flowers, fruit, and vegetables, all sharing the same space in their own way. It is not about perfection or huge harvests; it is about the pleasure of noticing each stage of growth and enjoying whatever the season offers.

Morello Cherries growing on a small container tree

Lots-a-Lemon Tree in container, laden with ripe fruit

Herbs: Everyday Little Luxuries

Herbs are often the first thing I visit in the garden. Even the smallest space can hold a handful of fragrant plants, and they bring a surprising amount of life and comfort. Brushing past them releases their scent, and a quick snip here and there adds freshness to meals, cups of tea, or simple home cooking. There is a special satisfaction in knowing that a pinch of green on the cutting board started as a tiny sprout in a pot or bed just outside the door.

Over time, the herbs become familiar companions. I notice when they put on a new flush of growth, when they start to flower, and when they are ready for a good trim. Even if the rest of the garden is quiet, a small patch of herbs can make the whole space feel alive and generous.

Flowers: Color, Companions, and Simple Beauty

Flowers weave their way between the herbs and vegetables, softening straight lines and adding pockets of color. They might edge a path, fill a container, or pop up in unexpected corners. I love how they shift with the seasons — early blooms giving way to taller stems and bigger blossoms as the weather warms.

Sometimes I cut a few stems to bring indoors, placing them in a small jar on the table or by the kitchen sink. Other times I leave them where they are, happy just to catch a glimpse of color from the window. Whether they are bold and bright or soft and delicate, flowers turn the garden into a place that feels joyful and welcoming.

They also act as quiet companions to everything else growing nearby. Nestled among the vegetables and fruit, they attract attention from both people passing by and the many small visitors that help keep the garden buzzing with life.

Fruit and Vegetables: From Garden to Kitchen

There is a particular thrill in seeing the first signs of fruit and vegetables taking shape. Tiny green tomatoes swelling on the vine, baby cucumbers hiding under big leaves, and the first flush of red on strawberries all feel like small promises kept. Even a modest harvest turns an ordinary day into something a little special.

Tomatoes, cucumbers, and strawberries have a way of capturing attention, partly because they are so familiar and partly because they taste best when they have had time to soak up sun and warmth right where they grow. Whether they end up sliced into a simple salad, scattered over toast, or eaten straight in the garden, they carry the flavor of the season with them.

Vegetables and fruit from the garden do not need to be perfect or plentiful to feel rewarding. A handful of cherry tomatoes, a couple of cucumbers, or a small bowl of strawberries can be enough to brighten a meal. Each harvest is a reminder of the quiet work happening below the soil and in the leaves over many days and weeks.

Small Spaces, Big Discoveries

One of the things I appreciate most about gardening is how much can happen in a small space. A balcony, patio, or tiny corner of a yard can hold pots of herbs, a few flowers, and even some compact fruit or vegetable plants. Over time, these small arrangements turn into a place full of discoveries: a new bud, a visiting bee, or the first time a plant produces something you can pick.

Every season brings its own rhythm. Early in the year, I look for signs of new growth and fresh green leaves. As the weather warms, the garden fills out with blossoms and the beginnings of fruit. Later on, the focus shifts to harvests, seed heads, and the gentle winding down of the year. Moving through these stages brings a sense of connection to the passing months that is both grounding and comforting.

Along the way, there are always small surprises: a volunteer seedling popping up in an unexpected spot, a flower that lasts longer than expected, or a plant that responds especially well to a bit of extra attention. These little discoveries keep the garden feeling fresh and full of possibility.

Bringing the Garden Indoors

The pleasure of gardening does not end at the garden gate. Bringing herbs, flowers, fruit, and vegetables into the home extends that feeling into everyday life. A sprig of something fresh on a plate, a small vase of blooms on a shelf, or a bowl of just-picked produce on the counter turns the kitchen into a natural extension of the garden.

Even on days when I do not have much time, a quick step outside to gather a few leaves or a single flower helps me slow down and appreciate the moment. Those tiny rituals — rinsing herbs at the sink, arranging a few stems in a jar, tasting the first ripe tomato of the season — add a gentle kind of happiness to ordinary routines.

In this way, the garden stays close, even when I am indoors. It is present in the flavors on the plate, the colors on the table, and the quiet sense of satisfaction that comes from using what I have grown.

Finding Joy in Your Own Growing Space

You do not need a large garden to enjoy the rhythm of growing things. A few pots of herbs on a windowsill, a planter box of flowers, or a couple of containers with strawberries, tomatoes, or cucumbers can bring the same sense of wonder and contentment. What matters most is the chance to notice the changes, to harvest even the smallest handful, and to enjoy the beauty along the way.

Wherever you are, I hope you can find a little corner for something green — a garden, patio, balcony, or any small space that catches the light. May it offer you moments of calm, a few delicious treats, and the quiet joy of watching things grow.

Category: Food

Simple Strawberry, Raspberry or Mixed Jam Recipe