Special autumn canning recipes - 5 exciting ideas for your pantry

2025. 09. 18.

Autumn is one of the most exciting times in the kitchen. The fruits and vegetables lining the markets offer endless opportunities for experimentation. A special spice, an unusual pairing or a new technique takes the canning experience to a whole new level.

Now here are five recipes that promise a real gastronomic experience on the winter table.

1. Ginger pear jam

The velvety sweetness of the pear and the fresh spiciness of the ginger create an elegant and distinctive flavor. This jam is not only special when spread on toast, but also an excellent accompaniment to cheese.

Ingredients:

• 2 kg pears
• 300g sugar
• Juice of 1 lemon
• 2-3 cm fresh ginger (grated)

How to make:

Peel and chop the pears. Cook them with the grated ginger and sugar until soft, then puree them with a portable blender. Finally, add the lemon juice. Pour the hot jam into jars and leave to cool, covered.

+ Tip: A powerful portable blender or apple cutter will speed up the process a lot.

2. Chili plum chutney

Chutney is a culinary tradition originating from India, based on the perfect balance of sweet and spicy flavors. The natural sweetness of plums and the pronounced spiciness of chili create a harmonious, spicy sauce that is ideal for grilling meats or mature cheeses.

Ingredients:

• 1.5 kg plums
• 200g brown sugar
• 200 ml red wine vinegar
• 2 red onions
• 2 cloves garlic
• 2 fresh chili peppers
• 1 teaspoon cinnamon
• 4 cm fresh ginger
• salt to taste

How to make:

Put the pitted plums, onion, garlic, ginger and chillies in a large pot and bring to the boil. Stir in the spices and sugar, then simmer over low heat, stirring occasionally, for 1-1.5 hours until thick. Puree with a portable blender, then stir in the red wine vinegar and cook for a further 5 minutes. Ladle the hot chutney into jars, seal, turn upside down for 5 minutes, then cover and leave to cool.

+ Tip: The chili's power intensifies during cooking - use caution! For larger quantities, a cutter can be a great help.

3. Spicy pickled pumpkin

Pumpkin is most often served as a soup or a cake, but it is also impressive as a pickle. The aroma of cinnamon, cloves and star anise fills the pickle with an elegant spiciness, in which the freshness of the pumpkin shows a new face.

Ingredients:

• 1 kg pumpkin
• 500ml water
• 250 ml white wine vinegar
• 150g sugar
• 1 tablespoon salt
• 2 cinnamon sticks
• 4-5 cloves
• 1 star anise

How to make:

Peel, core and dice the pumpkin. In a saucepan, boil the water, vinegar, sugar, salt and spices until the sugar dissolves. Place the pumpkin pieces in sterilized jars and pour the hot juice over them until they are completely covered. Seal the jars and leave to cool, covered.

+ Tip: Cutting up pumpkin can be a chore - a sturdy vegetable slicer will save you a lot of time.

4. Cinnamon apple jam

Apple jam flavored with cinnamon and cloves is pure winter harmony. A bite of it evokes the aroma of hot apple pies and Christmas cookies, while indulging in the silky smoothness of homemade jams.

Ingredients:

• 1 kg of apples
• juice of half a lemon
• 1 cinnamon stick
• 5 cloves
• 400 g granulated sugar

How to make:

Cook the apples with the lemon juice, cinnamon, cloves and sugar over medium heat for 15-20 minutes until slightly softened. Remove the cloves and cinnamon, then puree two-thirds of the jam with a portable blender, until smooth. Pour into sterilised jars while still hot, seal, turn upside down for 5 minutes and leave to cool.

5. Spicy tomato jam

Tomatoes, most often used as the base for sauces, appear in a surprising yet sophisticated form as jam. The silky, spicy flavor of tomato jam, spiced with chili, cinnamon and cumin, can be a special accompaniment to cheeses, meat dishes or even a slice of fresh, crusty bread.

Ingredients:

• 2 kg of tomatoes
• 0.5 teaspoon chili flakes
• 3 teaspoons ground cinnamon
• 2 teaspoons ground cumin
• 1 lemon (zest and juice)
• 2 cm fresh ginger
• 1 teaspoon salt
• 500 g 3:1 canning sugar

How to make:

Cook the chopped tomatoes in a large pot for 20-25 minutes until completely soft. Add the spices, lemon zest and juice, and grated ginger. Season with salt, then stir in the canning sugar and cook for another 5 minutes. Puree with a hand blender to your liking (smoother or more chunky), then pour into sterilised jars while still hot. Seal and leave to cool completely in a dry place.

Autumn canning is much more than just preserving: it's a creative play with flavors and textures. These recipes are not only practical, but also offer a true culinary experience. 

And if you want the canning process to be at least as enjoyable as the result, it's worth choosing the right tools. You'll find everything you need at gammo.eu.