Jam and ketchup are boring. This year, process your harvest in an original way!

Has your garden rewarded you with a rich harvest this year too? Fruit trees and bushes are bending under the weight, and vegetable beds are producing zucchini after zucchini? Every gardener is thrilled when everything grows so well. But then, panic often sets in: What are we going to do with all of it? We've got enough jam to open a crêperie, and I can't bear to look at another zucchini!

If you're endlessly filling jars with jam and everyone’s sick of cherry pie, it's time to try something new. And we've found just the thing for you.

You can also give your original creations stylish, professional labels with our household labels.

Blackcurrant and raspberry juices are a real treat. But if you care about your health, you know they're often packed with unnecessary sugar you’d be better off avoiding. The good news? You don’t need to sweeten them at all! Simply juice the fruit and pour the juice into small plastic bottles or ice cube trays. You'll have a supply of fruity flavor ready in the freezer all year long—perfect for adding to water. Once thawed, keep the bottle in the fridge and use it within a few days. No sugar needed—fruit is delicious all on its own!

Another healthy treat that's quick and easy to make is fruit leather. Blend any kind of fruit into a smooth purée and spread it thinly onto a baking tray or dehydrator sheets lined with parchment paper. Dry it in a dehydrator or oven at around 50 °C, or on a hot sunny day, simply let it dry in the sun. Once the mixture has set and is no longer sticky, it’s ready. Just peel it off and cut it into strips—you can even roll them up for a fun snack!

Preserve fruit—without canning! How? Simply place clean fruit into sterilized jars and sprinkle with sugar in a 2:1 or 3:1 ratio (fruit to sugar). Leave about 1–2 cm of space at the top. Seal the jars tightly and store them in a cool, dark place. That’s it! After a few days, the sugar will begin to dissolve and the fruit will release its juices. After 1–2 weeks, you may notice slight fizzing or a hissing sound when opening—that’s a sign of fermentation. The result is a refreshing, slightly tangy treat that can keep unopened for up to a year. Best fruits for this method: currants, gooseberries, cherries, or raspberries.

If you’re ready to try something completely new, let fruit ferment in a salty brine. This method works best with tart fruits like currants or gooseberries, but plums and apricots are also delicious. The result is a mildly tangy, naturally preserved fruit that's perfect as a side dish, in salads, or enjoyed on its own. Rinse the fruit, place it in clean jars, and cover it with salted water so it’s fully submerged. Use one tablespoon of salt per liter of water. To keep the fruit underwater, insert a small lid or weight inside the jar and press the contents down. Fermented this way, the fruit can last for several months. Its flavor becomes richer over time.

You’ve probably heard of cherries in alcohol—but in vinegar? Yes, it’s a thing, and you’ll be surprised how delicious the combination is! Simmer 250 g of water, 250 g of vinegar, 250 g of sugar, a few cloves, and a cinnamon stick. Fill clean jars with sour or sweet cherries and pour the hot brine over them. Seal the jars and turn them upside down. The result? A fantastic addition to game meats, cheeses, or salads.

Toast a summer evening with homemade currant sparkling “wine”! It’s easy—just not instant. Mash 200–300 g of red or black currants and pour them into a clean bottle. Add some honey and fill the bottle to ¾ full with water. Cover it with a cloth or a fermentation lid and let it sit at room temperature for 2–4 days. Once bubbles and light foam appear, strain the liquid and transfer it into sealable bottles. A PET bottle is ideal—you’ll easily notice if it starts to bulge, in which case you should loosen the cap and store it in a cool place. You can add a twist with mint, elderflower, or ginger. Cheers!

Have you harvested an abundance of plums? It’s the perfect time to try something new! Plums can be transformed into an irresistible barbecue sauce. Here’s how: Sauté chopped onion and garlic in a bit of oil. Add pitted plums, a splash of wine vinegar, and then stir in sugar, salt, pepper, tomato paste, honey, smoked paprika, ground ginger, chili, and soy sauce. Let it simmer gently for 30–40 minutes until the mixture thickens and the plums fully break down. Blend the mixture until smooth, then pour the hot sauce into clean jars. Seal tightly with lids and turn upside down to create a vacuum.

Can’t imagine summer without making jam? This year, try baking it! Simply spread the fruit in a baking dish, add a splash of lemon juice, and bake at 170 °C for 45 minutes. Then blend everything until smooth, pour into jars, and preserve as usual. You can add any sweetener you like—but thanks to the caramelization of the fruit during baking, you’ll need much less than when making traditional stovetop jam. Delicious and with less sugar—what’s not to love?

Do you still have a few peaches, plums, or nectarines in the fridge that need to be used soon? Add them to the grill! Just halve them and brush with oil. Paired with goat cheese and a touch of honey or balsamic, they’ll taste fantastic!

And what about vegetables? You can be just as creative and original when processing them. How about crispy vegetable chips? Slice the vegetables very thinly and spread them evenly on a baking tray. Salt them and brush with olive oil flavored with herbs or spices. Bake in the oven at 140–150 °C until crispy. A dehydrator works great too. Carrots, sweet potatoes, or beets are perfect for making chips.

If you’re not after the crunch, try making pickled chips instead. Thin slices of carrot, beetroot, radish, pumpkin, or zucchini can be preserved in a sweet and sour brine. You’ll get the brine by simmering vinegar, water, sugar, salt, and spices. Pack the vegetable slices into jars, pour in the hot brine, seal tightly, and turn the jars upside down. For longer shelf life, you can also sterilize them. Feel free to get creative with the brine – add ginger, chili, or fresh herbs for extra flavor.

Your tomatoes and pumpkins are thriving this year and you don’t know what to do with them anymore? Slice them up and dry them in the oven or a dehydrator. You can also add garlic or herbs. Then grind everything thoroughly. And there you have an excellent seasoning powder to flavor popcorn, spreads, or batter for coating.

A bold vegetable chutney is a must at any barbecue. Sauté spices like chili, ginger, garam masala, or cumin in olive oil. Add chopped vegetables, season with salt, and cook for about 10 minutes until they release their juices. Pour in vinegar and sugar, then simmer gently for 40–60 minutes over low heat. The mixture should become thick and glossy, with minimal liquid. Depending on the vegetables used, you can also add apple, raisins, cinnamon, honey, balsamic vinegar, garlic, ginger, or orange zest.

Have you gathered enough ideas for using up this year’s harvest to treat yourself to new gourmet experiences? Jars filled with such delicacies deserve to be labeled not only clearly but also in style! You can do just that with our household labels. Choose from various shapes, sizes, and designs. And if you’re not yet sure what exactly you’ll use the labels for, go for our write-on labels— you can mark them with a washable or permanent marker, depending on your needs.

Wishing you extraordinary taste experiences, Your Mama Labels team.