two glasses pomegranate and apple mocktail with cinnamon sticks, a sliced apple and pomegranate© Pastry Wishes

Warm Pomegranate and Apple Mocktail

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This warm pomegranate and apple mocktail is a perfect spiced drink for a cozy evening at home! It only has 5 ingredients and it’s incredibly easy to make! A delicious non-boozy winter drink that’s healthy and sugar free!

two cups pomegranate and apple mocktail with cinnamon sticks, rosemary sprigs and fairy lights

Nothing beats a warm drink on a cold winter day! This mocktail really fits the bill! It’s bursting with all of my favorite flavors and is absolutely perfect on a cold winter’s night! I’m not much of a tea drinker, so this is also a great alternative to hot tea!

two glasses pomegranate and apple mocktail with cinnamon sticks, a sliced apple and pomegranate

The best thing about this recipe is that you only need 5 ingredients!

Here’s what you need:

  • Apple &  Pomegranate juice : I use unsweetened 100% apple & pomegranate juice without added sugar or spices.
  • Spices: I use a few cinnamon sticks and whole cloves.
  • Orange peel: This is totally optional, but I think it really adds a nice citrus touch.

FREQUENTLY ASKED QUESTIONS

Is pomegranate and apple mocktail healthy?

Yes! Apples and pomegranates are one of the healthiest fruits around! They’re loaded with all kinds of nutrients, like fiber, protein, and various vitamins! They also offer many health benefits, including anti-inflammatory properties.

What does this pomegranate and apple mocktail taste like?

It’s very similar to hot mulled apple cider, but the pomegranate juice adds a nice tartness. What I really like the most about this mocktail, though, is how well pomegranate juice pairs with the spices! It’s delicately spiced and the overall flavor is balanced by the sweetness of the apple juice. It’s such a delicious combination! If you like , you can make it sweeter by adding sugar, honey or maple syrup.

How long does this pomegranate and apple mocktail last?

This drink lasts about 2-3 days in the fridge. It can easily be reheated. If you want you could even enjoy it cold.

Can I use freshly squeezed pomegranate juice?

Yes! For this recipe you’d need the juice from about 3 pomegranates.

HOW TO MAKE WARM POMEGRANATE AND APPLE MOCKTAIL

 

I usually have picture tutorials in my posts, but this recipe is so simple that I didn’t think having pictures was necessary! All you do is put everything in a saucepan and simmer! Then you strain it into a mug and enjoy!

WHAT TO SERVE WITH WARM POMEGRANATE AND APPLE MOCKTAILS

I think these mocktails are great with some apple or pear slices.

Or …

perhaps a slice (or 2) of this amazing apple rose tart with dulce de leche  OMG!!! What a combination!

 

VARIATIONS

  • I think that mint really goes well with pomegranate. You cold just add a few sprigs of mint in the saucepan with the other ingredients.
  • For a Greek twist, add 1-2 drops of food grade orange blossom water or rose water in each mug!
  • Add some red wine or Mavrodaphne wine for a mulled drink, or turn it into a cocktail by adding some bourbon!

TIPS FOR SUCCESS

  • You need to simmer everything for at least 20 minutes. This allows all the flavors to infuse.
  • If you find the mocktail too tart, feel free to add your favorite sweetener. I think honey, dark brown sugar, or maple syrup all go well with this mocktail.

This comforting drink would be great to have when you want to wind down at the end of the day! It’s perfect in front of a blazing fire or enjoy sipping it next to a firepit! And your house will smell amazing, too!

a cup of pomegranate apple mocktail with cinnamon sticks, some rosemary sprigs, an orange slice, an apple and sliced pomegranate

MORE POMEGRANATE RECIPES!

 

Let me know how this Warm Pomegranate and Apple Mocktail turns out for you in the comments below! I’d love to hear from you!

two glasses pomegranate and apple mocktail with cinnamon sticks, a sliced apple and pomegranate
Print Recipe

Warm Pomegranate and Apple Mocktail

This warm pomegranate and apple mocktail is a perfect spiced drink for a cozy evening at home! It only has 5 ingredients and it’s incredibly easy to make! A delicious non-boozy winter drink that's healthy and sugar free!
Prep Time30 mins
Total Time30 mins
Course: Drinks
Cuisine: American
Keyword: pomegranate, pomegranate juice, apple juice, holiday, hot winter beverages
Servings: 2 -3 cups

Ingredients

  • 2 cups unsweetened 100% apple juice (no added spices)
  • 1 cup unsweetened 100% pomegranate juice 
  • 6 whole cloves
  • 2 cinnamon sticks + 2-3 additional cinnamon sticks for garnish
  • 1 slice orange peel (optional)
  • sweetener of choice (optional)

Instructions

  • Add all ingredients to a saucepan and bring the mixture to a low boil on medium heat.
  • Turn heat to low and simmer for about 20-30 minutes. 
  • Strain and serve warm. Taste and add your favorite sweetener, if using.
  • Pour into glasses or mugs and garnish with a cinnamon stick. Serve immediately.
  • Enjoy!

Notes

This pomegranate and apple mocktail can be stored in the refrigerator for about 2-3. It can easily be reheated or you can enjoy it cold.
 
© Pastry Wishes
chocolate pomegrante pistachio bark pieces stacked in a pile© Pastry Wishes

Chocolate Pomegranate Bark

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This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!

chocolate pomegranate bark broken into pieces

I really love making this chocolate bark around Christmas. There are so many things you can do with it! It’s a nice little snack, but it also looks great on a holiday platter, too!

It has an amazing combination of flavors: dark chocolate + pomegranate! Dark chocolate goes so well with pomegranate!  If you haven’t tried it before, you really should! It’s amazing!

What does this chocolate Pomegranate bark taste like?

This bark has a crunchy texture, but the best part is when you bite into the pomegranate seeds! The contrast between the crunchy chocolate and the juicy pomegranate seeds is incredible! It just melts in your mouth! The pistachios give a nice salty undertone!

This Chocolate Pomegranate Bark is

SO simple to make.

made with only 3 ingredients.

a no-bake dessert.

ready in less than an hour.

colorful and festive with ruby red pomegranate seeds and green pistachios.

low in sugar!

vegan friendly!

an ideal homemade gift!

absolutely delicious!

chocolate pomegrante pistachio bark pieces stacked in a pile

FREQUENTLY ASKED QUESTIONS

What kind of chocolate can I use?

You can use your favorite kind of chocolate, milk, dark, or white! The only thing I would avoid is using chocolate chips because they’re not really ideal for melting. Use high quality chocolate bars, like bittersweet chocolate. For this recipe, I use couverture chocolate.

What kind of mix-ins and toppings can I use?

The options are endless! You can get really creative! Here are a few ideas:

Dried fruit will not only add sweetness, of course, but it will also add a nice, chewy texture. You could try raisins, chopped mango, or figs.

Nuts and seeds always go great with chocolate. I personally love pistachios, walnuts, almonds and sesame seeds. Caramelized nuts would be great, too! Nuts and seeds also add a nice crunch.

Other add-ins you could try are sea salt, crushed candy canes or pretzels, mini marshmallows, or shredded coconut.

White chocolate can be used to make gorgeous designs. Add some melted white chocolate on top and swirl it around with a knife or a toothpick to create beautiful patterns.

How do I store this chocolate pomegranate bark?

I always store it in an airtight container in the refrigerator for up to a week because of the fresh pomegranate seeds that are in it. Other mix-ins that are dried and don’t contain fresh fruit can be stored in an airtight container at room temperature.

Can I freeze this chocolate pomegranate bark?

YES!!! After I break the bark up into pieces, I always wrap each piece in plastic wrap. Then I put all the pieces in a larger freezer bag or container and freeze.

TOP TIP

This bark can also be frozen for a couple of months. You don’t even need to thaw it! It’s absolutely DELICIOUS frozen! Just pop a piece out of the freezer whenever you get a craving! It’s definitely a healthier way to get your chocolate fix!

HOW TO MAKE CHOCOLATE POMEGRANATE BARK

First you melt the chocolate.

Then you spread it on a sheet of parchment paper. I like my bark thin (about ¼ inch), but you could make it thicker by not filling the entire sheet of parchment paper.

Then just add the pomegranate seeds and the pistachios.

I press them into the warm chocolate so that they don’t fall off when the chocolate sets.

pressing pomegranate seeds and pistachios into melted chocolate

After that you chill it for half an hour and then break it into pieces.

TIPS FOR SUCCESS

  • Have all your add-ins and toppings ready before starting because the chocolate hardens fast.
  • Drain the pomegranate seeds on a paper towel and then blot them dry with another paper towel as much as possible. Doing this before adding it to the chocolate will prevent the chocolate from seizing (becoming clumpy, like thick paste).
  • If you’re using any dried or candied fruit, use your fingers to break any clumps before adding it to the chocolate.
  • Press your toppings firmly into the warm, melted chocolate. This will prevent them from falling off.
  • Chilling the bark before cutting it helps to set chocolate. That way it’ll be easier to cut into pieces.
  • I suggest breaking or cutting the bark immediately after it’s been chilled. You can use a knife or just snap it using your hands. It’ll be easier to do so once it comes out of the fridge.

GIFT IDEAS

You can really get creative when gifting this dark chocolate bark! Here are a few ideas:

Bags

I like putting this bark in cellophane bags and then tying them up with a cute ribbon. You could also put them in small gift bags.

Boxes

Boxes are really festive, especially the vintage tin ones! All you need is some parchment paper to line inside the box before adding the bark. Paper boxes are also cute as they come in a variety of shapes and sizes.

Mugs

You could fill some holiday mugs with the bark, and then wrap it with cellophane! Coffee lovers would appreciate it, too, as this chocolate pomegranate bark is AMAZING with coffee!

Plates 

Small wooden or antique plates would be a nice, classy way to give someone this chocolate bark. Just wrap some cellophane around it and add a cute ribbon!

chocolate pomegranate bark in antique plate

MORE POMEGRANATE & HOLIDAY RECIPES!

Let me know how this Chocolate Pomegranate Bark turns out for you in the comments below! I’d love to hear from you!

~Voula

chocolate pomegranate bark broken into pieces
Print Recipe
5 from 8 votes

Chocolate Pomegranate Bark

This dark chocolate pomegranate bark is the perfect indulgent sweet treat! It’s easy to make and only has 3 ingredients! This festive bark would also make a beautiful edible Christmas gift!
Prep Time10 mins
30 mins
Total Time40 mins
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate, pomegranate, bark, edible gift, Christmas, festive, vegan, low sugar, easy, no bake dessert
Servings: 15 pieces (approximately)

Ingredients

  • 8.8 oz / 250 g bittersweet chocolate (I use couverture), chopped
  • 1 cup fresh pomegranate seeds, (from 1 large pomegranate) 
  • ¾ cup (2.6 oz / 75 g) pistachio nuts

Instructions

  • Line a baking sheet with parchment paper. Set aside.
  • Melt the chocolate either in a heat-proof bowl over a pot of just simmering water, or in the microwave in 10 second increments.
  • Pour the melted chocolate on the parchment sheet and smooth it out into an even layer, about ¼ inch thick (or thicker, if you like).
  • Add the pomegranate seeds and the pistachio nuts and press them firmly into the warm chocolate.
  • Put it in the refrigerator for about 30 minutes to set.
  • Break the bark into pieces with your hands or cut it with a knife.
  • Store in an airtight container in the refrigerator for up to 5 days.
  • Enjoy!

Notes

This Chocolate Pomegranate Bark is absolutely DELICIOUS frozen! You don’t even need to thaw it! Just wrap each piece in plastic wrap and put in a larger freezer bag or container. It can be frozen for a couple of months. 
© Pastry Wishes
baked figs with greek yogurt© Pastry Wishes

Easy Honey-baked Figs

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Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 

baked figs with Greek yogurt

I love perfectly ripe fresh figs! Not only do they taste great, but they are nutritional powerhouses, too –  high in fiber, vitamins, and minerals!

Luckily, here in Greece, there are plenty of figs and lots of different varieties. The most popular ones are green and black.

For this recipe, I used a variety called Vasilika, or Royal figs. They’re dark purple, but some have green and pale yellow streaks, too. I like them because they’re a bit sweeter than the green ones. You can use any variety, really, as long as they’re fresh.

These honey-baked figs are divine and so EASY to make! You only need 5 ingredients!  

Whenever I have fresh figs, I usually make jam, but this year, I wanted to develop a new recipe. I decided to infuse different flavors together and bake them. I was really surprised with the outcome! 

I serve them over Greek yogurt (pictured in this post). They look so elegant with the flower-like shape! Perfect for a dinner party!

Aaaaaand, they’re absolutely AMAZING with vanilla ice cream (just about everything is, right?). Of course, they’re great on their own, too!

baked figs with greek yogurt

What do these honey-baked figs taste like?

I would say the taste is a combination of honey and jam, but with a mild, sweet flavor and a hint of nuttiness. The spices, honey, and cognac really enhance the delicate flavors of the fruit. The brown sugar adds a subtle caramel flavor that compliments the figs really well and gently caramelizes them. When you take them out of the oven, there’s a gorgeous red syrup in the baking dish – so good!

WHAT YOU NEED TO MAKE EASY HONEY-BAKED FIGS

Fresh figs – Any variety will do.

Honey – For this recipe, I used Greek flower honey. For a vegan alternative, use maple syrup, instead. 

Dark brown sugar – Perfect for a nice caramel undertone.

Spices – I use cinnamon and nutmeg.

Cognac/Brandy – It adds a nice aroma and really captures the overall flavor without being boozy. Instead of cognac or brandy, you could add a sweet wine, like Mavrodafni. 

HOW TO MAKE EASY HONEY-BAKED FIGS

They are really simple to make. Here’s what to do:

baked figs steps

TIPS FOR SUCCESS

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 10 x 7.5 inch / 26 x 19.5 cm pan.
  • Store any leftovers in an airtight container in the refrigerator for up to a week.

IDEAS FOR SERVING HONEY-BAKED FIGS

Here are a few ideas you may want to try:

  • Serve them just as they are! If you’re a fig lover, you will really like them on their own, especially with some walnuts. 
  • With Greek yogurt. The tanginess of the yogurt really pairs well with the syrup and the fruit. If you’re entertaining, this would make a very impressive dessert, too!
  • With vanilla ice cream. OMG! A remarkable combination!
  • Over oatmeal. This would make a nice breakfast.
  • With bread. You could have them over slices of sourdough bread as a snack or appetizer.
  • With cheese. Add them to your cheese board for a Mediterranian twist! In Greece, they’re sometimes served on top of Greek gruyere cheese or goat cheese. 

Enjoy!

MORE DESSERTS WITH 5 INGREDIENTS OR LESS!

Let me know how these honey-baked figs turn out for you in the comments below! I’d love to hear from you!

~Voula

baked figs with greek yogurt
Print Recipe
5 from 2 votes

Easy Honey-baked Figs

Impress your guests with this delicious, light dessert that you can make in less than an hour. These easy, honey-baked figs are a classy way to end a meal. 
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Appetizer, Dessert, Snack
Cuisine: American, Greek
Keyword: easy, honey, baked, figs
Servings: 6

Ingredients

  • 12 fresh figs
  • 4 tablespoons dark brown sugar
  • 2 tablespoons honey
  • 3 tablespoons cognac or brandy
  • 2 cinnamon sticks
  • a pinch of freshly ground nutmeg (optional)
  • Greek yogurt or vanilla ice cream and a few walnuts (optional)

Instructions

  • Preheat the oven to 392 °F / 200 °C.
  • Wash the figs and pat them dry.
  • Cut the figs into quarters, but not all the way through.
  • Line the figs in a pan and open them like a flower.
  • In a small bowl, mix the honey and sugar together.
  • Add a teaspoon of the sugar mixture inside the center of each fig.
  • Pour the cognac/brandy over the figs.
  • Add the nutmeg and cinnamon sticks and bake for about 25 minutes.
  • Remove from the oven and cool for about 5 minutes.
  • Serve with Greek yogurt, vanilla ice cream, or on their own. Garnish with some walnuts, if desired.
  • Store in an airtight container in the refrigerator for up to a week.
  • Enjoy!

Notes

  • You can use any variety of fresh figs, but I find the darker ones are better for this recipe, especially when they are ripe.
  • When you cut the figs, make sure you don’t cut all the way through. That way they keep their pretty flower shape after baking.
  • Use a small baking pan so that the figs are close together and hold their shape. I used a 10 x 7.5 inch / 26 x 19.5 cm pan.
© Pastry Wishes
homemade watermelon slushie© Pastry Wishes

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

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There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!

 

homemade watermelon slushie

Summer wouldn’t be summer without watermelons! They’re cool and refreshing on their own, but they also make AMAZING, thirst-quenching slushies.

This frosty, watermelon slushie recipe is pure summertime in a glass!

Slushies bring back a lot of memories from my childhood! I used to drink them all the time, but I never made my own. When I first made this slushie, I gulped it down so fast I got a brain freeze, just like when I was a kid! 🤪

You will love this recipe because:

  • it’s healthy.
  • it’s great for kids.
  • there’s no added sugar.
  • it’s refreshing.
  • it’s SO easy to make.
  • it’s DELICIOUS!!!

To make it, you only need some watermelon and a little water. That’s literally it!

It can’t get any easier than that!

homemade watermelon slushie

If you want, of course, you could add a few other ingredients to kick it up a notch according to your preferences. Here are some ideas:

Sweetener: Depending on how ripe the watermelon is, you may not need to add any sweetener. But, if it’s not that sweet, you could add a little sugar, stevia, maple syrup, or honey. 

Lemon/Lime: You could use a little bit of lemon or lime juice to add a little tang and enhance the flavor.

Mint: I love mint! You could blend a few leaves to the slushie to make it even more refreshing, if you like!

HOW TO FREEZE WATERMELON

1 Cut the watermelon into even-sized cubes and remove any seeds.

2 Place the watermelon cubes on a baking sheet lined with parchment paper. 

3 Freeze for about 1-3 hours and then make the slushie or freeze overnight and make the slushie the next day.  I prefer freezing it overnight.

HOW TO MAKE EASY HOMEMADE WATERMELON SLUSHIE

1 Put the frozen watermelon in a food processor (or a high-powered blender).

2 Add a splash of water and blend.

That’s it!

homemade watermelon slushie

 

WATERMELON SLUSHIE VARIATIONS

Even though this slushie is great as is, there are lots of different variations you may want to try. 

  • You can use basil instead of mint. I think basil goes really well with watermelon.
  • You can add some strawberries. I also think blueberries would be nice, too. Of course, it would be better if the berries were frozen, but fresh would also work.
  • Coconut milk would give it a really nice tropical twist.
  • For those who drink alcohol, a splash Ouzo would add a nice Greek touch. You could also add Vodka, white wine, or your favorite liquor.

TIPS FOR SUCCESS

  • I have made this without freezing the watermelon, but it turned out more like a juice, rather than a slushie. For best results, freeze the watermelon overnight before you make the slushies.
  • Start off by pulsing for about half a minute and continue until there aren’t any big chunks left, or it reaches the consistency you like. If it’s a bit too thick, you could add a little bit more water. You don’t want to overblend the mixture, though, otherwise it will end up too watery.
  • It’s best served immediately.

I hope you enjoy this recipe!

MORE SUMMER DESSERTS!

Let me know how this easy homemade watermelon slushie turned out for you in the comments below! I’d love to hear from you!

~Voula 😀

 

homemade watermelon slushie
Print Recipe

Easy Healthy Watermelon Slushie (2 Ingredients + Vegan)

There’s nothing like a refreshing watermelon slushie on a hot summer day! This easy, healthy ice cold drink is a perfect way to beat the heat! And with only 2 ingredients, you’ll be making it all summer long!
Course: Dessert, Drinks
Cuisine: American, Greek
Keyword: healthy, watermelon, slushie, frozen, vegan, refined sugar free
Servings: 2 -3

Ingredients

  • 2 cups watermelon, cubed
  • about ½ cup water
  • lemon/lime slices (optional)
  • fresh mint sprigs (optional)

Instructions

Freeze the watermelon

  • Cut the watermelon into even-sized cubes and remove any seeds.
  • Place the watermelon cubes on a baking sheet lined with parchment paper. 
  • Freeze for about 1-3 hours or overnight. I usually freeze the cubes overnight.

Make the slushies

  • Put the frozen watermelon cubes in a food processor (or a high-powered blender) and pulse for about half a minute, adding a splash of water. Continue until there aren’t any big chunks left, or it reaches the consistency you like, adding more water if necessary. Don't overblend.
  • Serve immediately.
  • If you like, garnish with lemon/lime slices and fresh mint sprigs.
  • Enjoy!

Notes

© Pastry Wishes
homemade chocolate syrup© Pastry Wishes

EASY HOMEMADE CHOCOLATE SYRUP (WITHOUT CORN SYRUP)

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This incredibly easy homemade chocolate syrup is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!

homemade chocolate syrup

Don’t you just want to lick that spoon?!?!?

This homemade chocolate syrup is AMAZING! 

It’s NOT to be confused with hot fudge, which is usually made with butter and cream. This chocolate syrup is like the popular one you would buy in a bottle, only MUCH BETTER!

It’s thick, but pourable!

It’s velvety!

It’s chocolaty!

It’s silky smooth!

It’s sooo delicious and rich in flavor!

AND… 

There is absolutely NO corn syrup in it!

homemade chocolate syrup

I’m not totally against using corn syrup in baking (because there is a difference between corn syrup and high fructose syrup), but I always prefer simple, easier methods, which include few ingredients and produce excellent results.

This recipe is one of them! Perfect, chocolate syrup with basic pantry ingredients!

Why you’ll love this homemade chocolate syrup recipe

  • You know EXACTLY what’s in it! There are only 4 ingredients and NONE of them are artificial!
  • It’s super inexpensive and remarkably easy to make!
  • It tastes so much better than store-bought chocolate syrup!

WHAT YOU’LL NEED

  • Cocoa Powder: I use good quality, unsweetened cocoa powder. I prefer Dutch processed cocoa powder, but you could use natural cocoa powder, instead.
  • Sugar: I use granulated white sugar. You could adjust the sugar by using more or less, depending on your preferences.
  • Salt: I use a pinch of salt to enhance the chocolate flavor.
  • Cornstarch: I use it because I like my chocolate syrup on the thick side, but if you don’t want it too thick, you can omit it altogether. 
  • Water: I use water instead of cream or milk so that the syrup lasts longer.

HOW TO MAKE EASY HOMEMADE CHOCOLATE SAUCE IN 3 EASY STEPS

STEP 1

Whisk together the cocoa powder, sugar, water, and salt over medium high heat. Stir constantly until it begins to simmer.

STEP 2

In a small bowl, whisk the cornstarch and water to make a slurry.

STEP 3

Add the slurry to the saucepan and stir until it thickens.

VARIATIONS

  • Add a shot of your favorite liquor.
  • Use light or dark brown sugar for a more caramel flavor.
  • Add ½ – 1 teaspoon of vanilla.
  • Make it spicy! Add a dash of cayenne pepper for a Mexican twist or a dash of black pepper for an ancient Greek twist.   Yes, you read that right! (Check out my post where I explain it!)

How long does it take to make?

It takes about 10 – 12 minutes to make this chocolate syrup. Then you need to wait about an hour for it to cool down before storing it.

What can you use it for?

There are SO many ways you can use this homemade chocolate syrup. Here are a few of my all-time favorites:

Stir it into hot or cold milk.

Stir it into coffee. 

Dip cookies in it.

Drizzle it over buttered toast topped with cinnamon. OMG! It’s one of my faves for breakfast! 

Drizzle it over your favorite desserts, like ice cream, cheesecake, cinnamon rolls, or warm brownies. 

Drizzle it over pancakes, waffles, or French toast.

Pour it over your favorite fruit salad.

Impress your guests by drizzling some on a plate before serving your favorite dessert for a fancy, gourmet food styling presentation!

 

TIPS FOR SUCCESS

  • Try and get the best quality unsweetened cocoa powder you can!
  • Make sure you stir it constantly to prevent it from burning.

HERE ARE A FEW MORE AMAZING CHOCOLATE RECIPES YOU MAY WANT TO TRY: 

Ouzo-spiked Chocolate Orange Cake 

Cheater’s chocolate Mousse (+ Easy Chocolate Garnishes)

Sugar Free Whole Wheat Chocolate Cupcakes 

~Voula

Let me know how this Homemade Chocolate Syrup turns out for you in the comments below! I’d love to hear from you!

 

homemade chocolate syrup
Print Recipe
5 from 1 vote

EASY HOMEMADE CHOCOLATE SYRUP (WITHOUT CORN SYRUP)

This incredibly easy homemade chocolate syrup is the perfect topping for all your favorite desserts! Make it without any corn syrup in less than 15 minutes! You won’t go back to buying store-bought ever again!
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: chocolate, easy,, homemade, syrup
Servings: 1 1/2 cups (approximately)

Ingredients

  • 1 cup (110 g) unsweetened cocoa powder
  • 1 cup (200 g) sugar
  • 1 cup (250 ml) water
  • a pinch of salt

For the slurry

  • 2 tablespoons cornstarch
  • 4 tablespoons water

Instructions

  • In a saucepan, whisk together the cocoa powder, sugar, salt, and the cup of water over medium high heat.
  • Stir constantly until it begins to simmer.

Make the slurry

  • In a small bowl, whisk together the cornstarch and water to make a slurry.
  • Add the slurry to the saucepan and stir until the syrup thickens, about 10 - 12 minutes.
  • Serve warm or allow it to cool completely (for about an hour) and store in an airtight container in the refrigerator.

Notes

The chocolate sauce will thicken as it cools.
This homemade chocolate syrup can be refrigerated in an airtight container (like a glass jar) for about 3 weeks.
If you want, you can reheat it over the stove or in 5 minute increments in the microwave, stirring regularly.
© Pastry Wishes
no churn vanilla ice cream©Pastry Wishes

Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

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A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!

no churn vanilla ice cream

I love old-fashioned vanilla ice cream because of its creaminess and rich flavor, especially when it’s made in an ice cream maker. It’s traditionally made with an egg custard base, and then it’s slowly churned in an ice cream machine. The flavor, of course, is phenomenal! 

But…

I always had 2 problems with this. 

First, making traditional ice cream is time-consuming. 

Second, I don’t have an ice cream maker.

The solution?

This foolproof recipe!  Although the texture is softer, it tastes just as good, if not better than churned ice cream.

And it’s A LOT quicker and easier as there’s no need for any special equipment other than a hand mixer.

WHY YOU’LL LOVE THIS NO-CHURN VANILLA ICE CREAM

  • It’s cheaper than store-bought.
  • It requires ONLY 3 ingredients. 
  • You don’t need an ice cream maker.
  • There is NO cooking involved.
  • It tastes SOOO good!

THE SECRET INGREDIENT

My secret ingredient is ground vanilla bean powder. It’s a fine powder made by grinding dried vanilla bean pods. It has an AMAZING aroma and a wonderful, distinctive flavor. On the market, you may find ground vanilla bean powder that’s sweetened or has additives, but I suggest you get pure vanilla bean powder without any sweeteners or additives. Compared to vanilla extract, ground vanilla bean powder offers a unique flavor. It’s absolutely incredible!

HOW TO MAKE NO-CHURN VANILLA ICE CREAM

no churn vanilla ice cream steps

After that, cover with plastic wrap and then some aluminum foil and freeze.

no churn vanilla ice creamTo be honest, I never thought that ground vanilla bean powder would make much of a difference! It really blew my mind! Ground vanilla bean powder has become such a game changer for me! It’s a real treasure for home bakers! And I just love those beautiful, tiny black specks, too!

FLAVOR OPTIONS

Cookies and Cream

cookies and cream ice creamJust coarsely crush about 10 Oreo cookies and fold them into the mixture before freezing.

Peanut Butter

Add ½ cup peanut butter to the whipped cream and then follow steps 3-6 in the picture tutorial.

Cinnamon Roll

Add 1 teaspoon ground cinnamon or cinnamon sugar to the whipped cream and then follow steps 3-6 in the picture tutorial.

Caramel

After the ice cream has half frozen, drizzle about ½ – 1 cup caramel on top and use a knife to swirl it around. Then freeze completely.

Coffee Ice Cream

Add 2 tablespoons instant espresso powder and 2 tablespoons of  Kahlua (or your favorite coffee liquor) into the mixture and then follow steps 3-6 in the picture tutorial.

Chocolate

Add melted bittersweet chocolate (about 8 oz / 225 g) to the whipped cream and follow steps 3-6 in the picture tutorial.

Double Chocolate

Melt about 4.4 oz / 125 g bittersweet chocolate and mix it with ½ cup sifted, unsweetened cocoa powder. Then swirl it into the mixture before freezing or use a mixer to mix it in the base before freezing.

TIPS FOR SUCCESS

  • Make sure you use sweetened condensed milk, NOT evaporated milk.
  • Put the can of sweetened condensed milk in the fridge a day ahead.
  • Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
  • The higher the fat content in the cream, the bigger the volume of the whipped cream.
  • If you’re going to mix in any candy like M&M’s, make sure you chop them first because they get really hard when frozen.
  • Keep in mind that some add-ins may affect the overall freezing time.
  • To make sure your ice cream doesn’t absorb any odors, cover it tightly with plastic wrap and aluminum foil before freezing. This will also prevent any ice crystals from forming on the top.
  • Before storing in the freezer, label it with the date you made it.
  • Store it in the back of the freezer where the temperature stays the same. Don’t put it in the freezer door.

Let me know how this no-churn vanilla ice cream turns out for you in the comments below! I’d love to hear from you!

no churn vanilla ice cream

no churn vanilla ice cream
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Easy No-churn Vanilla Ice Cream (+Secret Ingredient)

A foolproof recipe for easy, no-churn vanilla ice cream with lots of flavor options! Plus, a secret ingredient that will take your homemade ice cream to a whole new level!
Course: Dessert
Cuisine: American
Keyword: easy,, no churn, vanilla ice cream, no ice cream maker
Servings: 1 1/2 quarts / kilos (approximately)

Ingredients

  • 2 cups (500 ml) heavy whipping cream
  • 1 14-ounce (397g) can sweetened condensed milk
  • 1 teaspoon ground vanilla bean powder (or 2 teaspoons vanilla extract)

Instructions

  • Whip the heavy cream until it thickens and forms stiff peaks.
  • Add the sweetened condensed milk and mix until just combined.
  • Add the vanilla and mix.
  • Pour into a freezer safe container. Cover with plastic wrap and then some aluminum foil.
  • Freeze for at least 5 hours or overnight.
  • Enjoy!

Notes

You can substitue the ground vanilla bean powder with 2 teaspoons vanilla extract.
Put the can of sweetened condensed milk in the fridge a day ahead.
Before whipping the cream, put a metal bowl in the freezer. This will help the cream whip faster.
The ice cream can be stored in the freezer for about  1 ½ months. Make sure to keep it in the back of the freezer where the temperature stays the same. Don't put it in the freezer door.
©Pastry Wishes
DIY flavored sugar©Pastry Wishes

HOW TO MAKE FLAVORED SUGAR – (4 Flavors)

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Get gourmet and fancy at home with this easy flavored sugar recipe! I’ll show you 4 different flavors and a variety of ways to use them, too! 

cinnamon sugar

Over the years, I’ve discovered different ways to experiment with different flavors. Making flavored sugar has definitely made my baking more interesting and amazingly versatile!

What is flavored sugar?

Flavored sugar is blending a particular flavor, like a spice, an herb, or zest with sugar. Sometimes it involves infusing the flavors for a period of time before using.

There are many different flavor combinations, but in this post, I’m going to show you how to make 4 flavors that I use all the time, as well as a few other flavor options you can try.

How do you make flavored sugar?

There are basically 2 ways to make flavored sugar: mixing and infusing.  King Arthur Flour has a really interesting article and goes into more detail regarding this.

4 DIFFERENT FLAVORS

These are the flavors I use all the time. You can play around with them by adding more or less according to your preference.

Vanilla Sugar

flavord sugar

This is my absolute favorite flavor! I always use ground vanilla bean powder! It’s amazing! Just look at those tiny black specks!

If you want, you could scrape the seeds from the inside of a vanilla bean, instead, which would give a more intense flavor, but I think ground vanilla bean powder is much easier and quicker to use! If you use the seeds from a vanilla bean, allow the flavors to infuse for a few days before using.

Cinnamon Sugar

This is so easy to make. All you do is mix the cinnamon in the sugar and then put it in a jar. In the picture above you can see there’s quite a lot of cinnamon. This is the proportion of cinnamon to sugar I like, but feel free to use more or less cinnamon.

Lemon & Orange Sugar

There are 2 ways to make this.

One way is to rub the zest into the sugar with your fingers. You could use a zester or microplane grater to zest the fruit.

The other way is to use a food processor, which is the quickest and easiest method.

No matter which method you use, you’ll notice that it’s incredibly fragrant!

lemon sugar

HOW TO MAKE LEMON & ORANGE SUGAR IN 3 EASY STEPS

STEP 1

Peel the fruit and remove the zest. Discard the pith (the white part), otherwise it will leave a bitter aftertaste. Transfer it to a food processor together with the sugar. Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.

STEP 2

Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.

STEP 3

Evenly spread the mixture on the parchment paper and let it dry at room temperature (about 1 hour). Break up any clumps with your fingers. Lift the parchment paper and pour the citrus sugar  in an airtight container.

I usually use it immediately, otherwise I store it in the refrigerator. For best results, use it within 2 weeks.

Other flavor combination ideas

Here are a few more flavor options you may want to try:

  • Add a few drops of your favorite extract.
  • Add some unsweetened shredded coconut.
  • Add some dried mint or basil.

How do you use flavored sugar?

There are so many ways to enjoy flavored sugar! Here are a few suggestions:

orange sugar

Enjoy!

~Voula

flavord sugar
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HOW TO MAKE FLAVORED SUGAR – (4 Flavors)

Get gourmet and fancy at home with this easy flavored sugar recipe! I'll show you 4 different flavors and a variety of ways to use them, too! 
Total Time10 mins
Course: Dessert
Cuisine: American
Keyword: cinnamon sugar, citrus sugar, flavored sugar, lemon sugar, orange sugar, vanilla sugar

Ingredients

For the Vanilla Sugar

  • ¼ teaspoon ground vanilla bean powder
  • 1 cup sugar

For the Cinnamon Sugar

  • 1 tablespoon ground cinnamon
  • 1 cup sugar

For the Lemon/Orange Sugar

  • 1 orange/lemon peel with pith (white membrane) removed
  • 1 cup sugar

Instructions

Make the Vanilla Sugar

  • Mix the ground vanilla powder together with the sugar and store in an airtight container (preferably glass).

Make the Cinnamon Sugar

  • Mix the cinnamon and sugar together and store in an airtight container (preferably glass).

Make the Lemon/Orange Sugar

  • Peel the fruit and remove the zest. Discard the pith (the white part). Transfer it to a food processor together with the sugar.
  • Pulse it for a few minutes until the zest is finely ground. It should be a light, pale yellow/orange and very moist.
  • Line a baking pan with parchment paper, making sure there’s overlapping paper on each side of the pan. This will make it easier to use as handles to lift it off the pan.
  • Evenly spread the mixture on the parchment paper and let it dry at room temperature for about 1 hour.
  • Break up any clumps by rubbing them between your fingers.
  • Lift the parchment paper and pour the citrus sugar in an airtight container (preferably glass).
  • Enjoy!

Notes

If you don't have a food processor, you could use a zester or microplane grater to zest the fruit. Then, rub the zest into the sugar with your fingers.
For best results, use the citrus sugar immediately, otherwise store it in the refrigerator and use it within 2 weeks.
©Pastry Wishes

 

strawberry mint sorbet© Pastry Wishes

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

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You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!

strawberry mint sorbetSummers in Greece are HOT! So when strawberries are in season, I love making this easy strawberry mint sorbet. It’s sweet, slightly tangy, yet cool and refreshing at the same time! This healthy summer snack is a perfect way to beat the heat!

What is sorbet?

Sorbet is a combination of pureed fruit or fruit juice, and a sweetener which is then frozen. It’s typically made without eggs or milk. Classic sorbet is usually made with a simple syrup consisting of sugar and water.

This recipe, however, is much healthier because it’s made with honey! For a vegan sorbet, just replace the honey with maple syrup!

What you’ll need to make strawberry mint sorbet

  • Strawberries: I use fresh strawberries.
  • Sweetener: I use good quality Greek honey. For a vegan option, use equal amounts of maple syrup, instead.
  • Mint: I use fresh mint leaves.
  • Lemon juice: It really adds a nice tanginess.
  • Liquor: I use Vodka, but you could use your favorite liquor of choice.

How to make strawberry mint sorbet.

There are two different methods I’ve used to make this sorbet.

Method #1

This method is for those who don’t want any seeds or pieces of fruit or mint in their sorbet.

All you do is put all the ingredients in a food processor or blender and process until smooth.

Taste and adjust the sweetness, adding more honey/maple syrup if needed.

Strain the mixture using a fine mesh strainer or sieve, pressing the pulp with a spatula. Discard whatever remains in the strainer.

Line a baking sheet with parchment paper and pour the sorbet mixture onto it. Make sure you evenly spread the mixture on the tray. Then put the tray in the freezer for about 2-3 hours.

After it has frozen, take the tray out of the freezer and break it into small chunks. The chunks should be small enough to fit into your food processor or blender.

Blend or process the pureed chunks using a spatula to scrape the sides and push all the chunks down so that they’re all well blended.

Put it in a freezer-safe container and put it back in the freezer for about 1-2 hours or until frozen.

Method #2

This method is my favorite because it’s quicker and easier! It doesn’t involve any straining, so all the pieces of fruit and mint are in it. Personally, I like the seeds and the tiny pieces of mint and I think they’re healthy. It’s the method I used for all the pictures, too. That’s why you can see the tiny pieces of mint in all the pictures!

Here’s how to make it:

strawberry mint sorbet

Then you put it in the freezer for about 1-2 hours or until frozen.

Why use Vodka in sorbet?

I use Vodka because alcohol reduces the sorbet’s freezing point and it prevents the sorbet from freezing solid. So, the more alcohol you add, the softer the sorbet, which means it can melt fast. That’s why I use a small amount of Vodka. Also, you cannot taste the Vodka at all in the sorbet; I only use it to help give the sorbet a smoother texture and to prevent any ice from forming.

strawberry mint sorbet

 TIPS FOR SUCCESS

  • Use the best fruit you can find.
  • I really love mint, that’s why I use quite a lot in this recipe. If you’re not crazy about mint, I suggest starting out with a few mint leaves and then tasting the processed/blended mixture to see if you want more. Of course, you could reduce the amount in the recipe or omit it altogether. You could also use basil leaves, instead.
  • Instead of Vodka, you can use your favorite liquor of choice, just keep in mind that it might affect the overall flavor of the sorbet. I use Vodka because you can’t taste it in the sorbet at all, but other liquors might have an aftertaste.
  • Before freezing, cover the sorbet mixture with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid. The plastic wrap together with the lid/aluminum foil will prevent ice crystals from forming and it will also protect the sorbet from absorbing odors.

I hope you enjoy this easy strawberry mint sorbet!

~Voula

Let me know how this  Easy Strawbery Mint Sorbet turns out for you in the comments below. I’d love to hear from you!

strawberry mint sorbet
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5 from 1 vote

Easy Strawberry Mint Sorbet – No Ice Cream Maker – Refined Sugar Free (+ Vegan Option)

You don’t need an ice cream maker to make this refreshing strawberry mint sorbet! This simple recipe is made with fresh strawberries and mint leaves and includes a vegan option, too!
Prep Time10 mins
Total Time2 hrs 10 mins
Course: Dessert, Snack
Cuisine: American, Greek
Keyword: easy,, frozen dessert, no refined sugar, no sugar, honey, maple syrup,, strawberry mint, sorbet,, vegan option
Servings: 3 - 4 (about 1/2 a quart/liter)

Ingredients

  • about 15 strawberries (350g / 12.3 oz) washed, stems removed
  • 1-2 tablespoons honey or maple syrup (plus more to taste)
  • a handful of fresh mint leaves (10 g / 0.4 oz)
  • 1 tablespoon lemon juice
  • 1 tablespoon Vodka (or your favorite liquor of choice)

Instructions

  • Put all the ingredients in a food processor or blender.
  • Process/Blend until smooth. Taste and add more honey/maple syrup or mint if necessary.
  • Pour into a freezer-safe container. Even out the mixture.
  • Cover with plastic wrap making sure it’s touching the surface. Then cover securely with aluminum foil or a tight lid.
  • Put it in the freezer until it’s frozen (about 1-2 hours).
  • Garnish with fresh mint leaves.
  • Enjoy!

Notes

Store in the freezer for up to 2 weeks.
The recipe can easily be doubled.
© Pastry Wishes

 

 

 

 

pasteli ancient greek sesame bars with honey© Pastry Wishes

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

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These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!

ancient greek sesame bars with honey

Pasteli is a classic, Greek snack! Not only is it delicious, but it’s healthy, too!  It’s an incredible treat dating back to ancient Greece!

Sweets in ancient Greece

In ancient Greece, honey was believed to have come from the gods. It comes as no surprise that the ancient Greeks used honey for so many things since granulated sugar did not exist in ancient Greece; it arrived many centuries later. One popular honey and sesame seed delicacy was called Sisami (pronounced see-SA-mee), which is basically what modern-day Greeks refer to as Pasteli.

What is Pasteli?

Pasteli (pronounced pa-STE-lee) is a bar made with sesame seeds and honey. Various ancient Greek texts mention it, including Homer’s Iliad, where it was popular among the warriors. The father of history, Herodotus, also referred to it as “sweet cakes of sesame and honey”.

Variations of Pasteli today

Today, there are variations of Pasteli in the Middle East and around the Mediterranean, too.

In Greece, there is Pasteli made with sugar and/or a combination of nuts and spices. Pasteli made with sugar is hard and crunchy, almost like brittle. Pasteli made with just honey is much softer and chewier.  The recipe in this post uses honey instead of sugar.

Why I think you’ll love this homemade pasteli:

  • There are only 2 main ingredients, with a few optional add-ins.
  • It’s quick.
  • It’s pretty straightforward.
  • It’s very healthy.
  • It tastes great!

The health benefits of Pasteli

Sesame is known to be a great source of fiber, plant protein, and B vitamins. Pasteli is also rich in antioxidants, which are beneficial for overall health.

What you’ll need to make Pasteli

All you need is honey and sesame seeds. I always use good quality Greek honey. I briefly talk about the benefits of Greek honey in this post. Whenever I make desserts with honey, I find that the quality of the honey really makes a huge difference in the overall flavor. So, if you can’t get Greek honey, get the best honey you can or one you like!

How do you make Pasteli?

Different parts of Greece use different methods. Some areas make Pasteli in large metal pots and then the mixture is poured over a large marble slab or wooden board. Then it’s evened out and beaten with a wooden pin to the desired thickness.

Of course, these traditional methods aren’t really ideal for an ordinary kitchen! I have found a much easier way to make it at home.

First of all, I use a nonstick frying pan. It makes cleanup A LOT easier. I also like putting the pasteli in a square pan lined with parchment paper. That way, I can just lift it out and then cut it when it’s ready.

Here’s what I do:

pasteli steps

If you don’t mind uneven slices, don’t use a pan at all! You can just spoon it onto a large sheet of parchment paper, but don’t touch it with your bare hands because it’s very hot!

Why use a pan?

A pan lets me make Pasteli as thick as I want. For example, a small pan will make thicker bars, whereas a larger pan will make thin ones. For this recipe, I used a 9 ½ inch (24.5 cm) pan and the bars came out to about ½ an inch (1 cm) thick. So, if you’re going to use a pan, pick one depending on how thick or thin you want your bars to be.

pasteli ancient greek sesame bars with honey

Add-ins

Here are a few ideas for add-ins to add more flavor:

  • orange or lemon zest
  • almonds, peanuts, or pistachio nuts
  • ground nutmeg
  • wine
  • black pepper – Ancient Greeks used to put a lot of black pepper in a sweet called gastris! Some parts of Greece today still add black pepper to Pasteli! You might want to give it a try!

 TIPS FOR SUCCESS

  • I toast the sesame seeds in a nonstick pan, but you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don’t overcook the Pasteli, otherwise it may become hard.
  • When you spoon the mixture into the pan, don’t touch it! It’s very hot!
  • Cut into bars or squares after about 15-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Store it in an air-tight container at room temperature with sheets of parchment paper between each bar to prevent them from sticking together.

MORE GREEK DESSERTS!

Let me know how this Pasteli turned out for you in the comments below!

I’d love to hear from you!

~Voula

pasteli ancient greek sesame bars with honey
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5 from 1 vote

HOW TO MAKE ANCIENT GREEK SESAME BARS (Pasteli)

These delicious sesame bars have been a part of the Greek culinary tradition since ancient times! You only need 2 ingredients to make this nutritious, ancient Greek superfood known today as Pasteli!
Prep Time5 mins
Cook Time6 mins
Total Time30 mins
Course: Dessert, Snack
Cuisine: Greek
Keyword: ancient Greek, healthy, refined sugar free, honey, sesame

Ingredients

  • 200 g (7 oz) sesame seeds
  • 200 g (7 oz) good quality (Greek) honey
  • a pinch of salt
  • 1-2 teaspoons lemon zest
  • 1/4 teaspoon ground cinnamon

Instructions

  • Line a pan with parchment paper. Set aside.
  • Lightly toast the sesame seeds in a nonstick pan, until light golden brown. Put the toasted seeds in a bowl. Set aside.
  • In the same nonstick pan, heat the honey on medium heat until it bubbles and foams.
  • Add the seeds and all the remaining ingredients and stir continuously until the mixture thickens and isn't runny (about 5-6 minutes).
  • Pour the mixture into the prepared pan and even it out with the back of a spoon. DON'T TOUCH THE MIXTURE WITH YOUR BARE HANDS - IT'S VERY HOT!
  • Put a piece of parchment paper on top and press down to flatten and even out the surface.
  • After about 15-20 minutes, it should easily bend and hold its shape. Lift it out of the pan and cut into bars or squares.
  • Store in an airtight container at room temperature with pieces of parchment paper between each bar/square.
  • Enjoy!

Notes

  • Instead of toasting the sesame seeds in a nonstick pan,  you could toast them in the oven (350°F / 180°C) for about 15 minutes.
  • Don't overcook the mixture, otherwise it may become hard.
  • Cut the Pasteli into bars or squares after about 10-20 minutes. If you wait longer than that, it will be too hard to cut.
  • Pasteli is best on the day it’s made. It becomes a little bit harder the next day, but it still retains its chewiness.
© Pastry Wishes

 

strawberry jam© Pastry Wishes

EASY STRAWBERRY JAM (Without Pectin + Tips)

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This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!

strawberry jamHomemade strawberry jam is one of my favorite things to make this time of year! I never buy store-bought jam because it just cannot compete with homemade! And I’m not just talking about the intense flavor, but also the fact that there are only 3 ingredients in it and NO pectin! Also, many store-bought jams and marmalades have artificial preservatives and even dyes! 😱  Of course, you could just buy organic ones, but I find most of them way too expensive.

What is pectin?

Pectin is a substance that is naturally found in fruits and vegetables. It is used for thickening jams and marmalades.

Why I avoid using commercial pectin

There are 2 main reasons.

First, commercial pectin is often genetically modified.

Second, you need a lot of sugar when using pectin. Pectin is bitter, so in order for jams to set you need more sugar to compensate, sometimes up to 80%  more! In the end, your jam has more sugar than fruit!

So, I avoid all that and I’ve NEVER had a problem with my jams or marmalades!

The Benefits of Making Homemade Strawberry Jam

1 – 100% control over the quality & taste

When strawberries are in season, I go to the farmer’s market and pick the freshest ones possible. Fresh strawberries offer more flavor and they have a beautiful vibrant color. I can also control how sweet I want my jam to be. This gives me complete control over the quality and flavor of my homemade jam – something I never have with store-bought jam. The flavor of homemade jam is simply unbeatable when compared to commercial jams!

2 – It’s healthier

Homemade jam is definitely much healthier than store-bought jam. First of all, I know exactly what’s in my jam. There are absolutely no artificial preservatives, colors, or flavors. Also, store-bought jams usually have a lot more sugar than fruit (probably because of the added pectin).

3 – Save money

When strawberries are in season, they are much cheaper. Making jam when they’re in season is also a great way of having it throughout the year.

4 – It’s easy

This is the best reason of all – making homemade strawberry jam is really simple! You don’t need any fancy equipment, either.

5 – It’s the perfect consistency

This jam isn’t too thick or too runny – it’s the perfect consistency. That’s why it can also be used as a simple strawberry sauce, too!

This is a tried & trusted strawberry jam recipe.

strawberry jam

Here’s what you’ll need:

Strawberries: I use fresh strawberries.

Sugar: I always use regular, granulated sugar because it dissolves easily. Most recipes use a ratio of 1:1 regarding the amount of sugar and fruit used by weight, but I find this is too sweet for strawberry jam. I always weigh the strawberries and add half the weight of sugar.

Lemon Juice: It has lots of pectin, which is needed to thicken the jam naturally.

2-3 small plates: I always put 2 or 3 small plates in the refrigerator when I start making the jam. They are needed to test when the jam has set and they have to be really cold. The reason I use 2-3 is because if I start to test the jam on a plate and it’s not ready, I’ll need another really cold, clean plate to test it again in a few minutes. So, I like putting 2 or 3 in the refrigerator when I start making the jam.

HOW TO MAKE STRAWBERRY JAM

Cut the strawberries in half and put them in a large bowl.

Add the sugar and cover all the strawberries.

Cover the bowl and put in the refrigerator for at least 3 hours or overnight.

Put the plates in refrigerator.

Pour the strawberry mixture into a large, deep saucepan or pot. Start cooking on low heat, stirring occasionally. Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.

Start testing to see if the jam has set. Transfer the jam to clean, sterilized jars.

How do you know when the jam is set?

Most experts suggest boiling the jam until it reaches a temperature of 220°F (105°C). But what do you do when you don’t have a thermometer?

No worries! If you don’t have a thermometer to test the jam, here’s a foolproof method I use. Check out the photo below!

how to test when jam is set

TIPS FOR SUCCESS

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier. Also, you don’t risk burning the fruit when boiling it. You could skip this step completely, but there would be extra time on the stove stirring continuously until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. So be patient and don’t rush this step.
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.

strawberry jam

WHERE TO USE HOMEMADE STRAWBERRY JAM

Of course, there are lots of ways to use homemade strawberry jam besides peanut butter and jelly sandwiches! Here are just a few ideas:

  • spread it on plain or buttered toast
  • spoon some over Greek yogurt
  • use it to top vanilla ice cream
  • mix it with some cream cheese and spread it over sourdough bread
  • spread some over cheesecake or  brownies
  • spoon some over fruit salad
  • surprise someone and give it as a gift

Let me know how this strawberry jam turned out for you in the comments below!

I’d love to hear from you!

~Voula

strawberry jam
Print Recipe

EASY STRAWBERRY JAM (Without Pectin + Tips)

This homemade strawberry jam is made with only 3 ingredients! Learn how to make this delicious jam from scratch, without using a thermometer. It really is easier than you think!
Course: Breakfast, Dessert
Cuisine: American
Keyword: easy,, homemade, strawberry, jam, no pectin, no thermometer
Servings: 2 - 3 small jars

Ingredients

  • 1 kilo (2.2 pounds) strawberries
  • 500 g (2 ½ cups / 17.6 oz) sugar
  • juice from 1 lemon

Instructions

  • Wash the strawberries. Remove the stems and any bad spots.
  • Cut the strawberries in half and put them in a large bowl.
  • Add the sugar and cover all the strawberries.
  • Cover the bowl and put it in the refrigerator for at least 3 hours or overnight.
  • Put the plates in the refrigerator.
  • Pour the strawberries into a large, deep pot. Start cooking on low heat, stirring occasionally.
  • Increase heat to medium and stir to completely dissolve the sugar. Remove any foam that forms on the surface.
  • Add the lemon juice and gently bring to a boil and continue boiling steadily, uncovered, until the mixture thickens, about 30-40 minutes.
  • If you don’t like thick chunky pieces of fruit, mash the strawberries with a potato masher or pastry blender.
  • Take the jam off the heat and start testing to see if it has set.
  • Take out a plate from the refrigerator and put a teaspoon of jam on it. Put the plate back in the refrigerator for 1-2 minutes. Then take it out of the refrigerator and push the jam with the back of a clean spoon. If it crinkles and wrinkles and remains separated, it’s set (see photo in the post). If not, put the jam back on the heat and continue cooking. Test it again every 2-3 minutes until it’s reached the setting point. Be careful! It can set really fast!
  • Transfer the jam to clean, sterilized jars.
  • Enjoy!

Notes

  • Use ripe, undamaged strawberries.
  • You want to keep the strawberries and sugar in the refrigerator for at least 3 hours or (better yet) overnight because the strawberries release juices and dissolve the sugar, creating a thick syrup. Because the sugar is dissolved, making the jam is much faster and easier and you don’t risk burning the fruit. You could skip this step completely, but there would be extra time on the stove until the sugar is dissolved.
  • When you start bringing it to a boil, you want to do it slowly and gently so you don’t scorch or burn the fruit. 
  • When you start testing the jam to see if it has set, make sure you take it off the heat first.
  • See the photo in the post to help you know when the jam is set.
  • You can store the jam in the refrigerator for up to 5-6 months.
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