Kumeu Strawberries: Sweetness of the Season at Vineyard Cottages

If there’s one scent that signals summer in Kumeu, it’s strawberries—sun-warmed, ruby-red, and bursting with juicy sweetness. At Vineyard Cottages, strawberries are more than a seasonal treat. They’re a celebration of the land, the sunshine, and the local growers who bring baskets of joy to our tables every year.

Nestled in the heart of Auckland’s wine country, Kumeu is known for its fertile soil and abundance of small family-run farms. And among the local treasures—alongside wine, honey, and fresh herbs—are the region’s famous strawberries. Grown just minutes down the road from the cottages, these strawberries are a highlight of the warmer months and a staple in our kitchens and on our breakfast tables.

The Story of Kumeu Strawberries

Kumeu’s strawberry farms are beloved by locals and visitors alike. Some of our favourite growers offer pick-your-own experiences, while others sell direct from roadside stalls and weekend farmers’ markets. Their berries are plump, sun-ripened, and picked at the peak of flavour—not transported long distances or chilled into blandness, but sold fresh from the field.

Because of the warm days and cool nights in this part of West Auckland, Kumeu strawberries develop intense natural sweetness balanced by a gentle acidity. When you bite into one, it tastes like summer—pure, vibrant, and full of life. Guests at Vineyard Cottages often find bowls of them waiting in their room, alongside a little pot of fresh cream or yoghurt. And if you’re staying over a weekend, you’ll likely find them featured on breakfast platters, desserts, and even in a cheeky strawberry cocktail.

How We Use Strawberries at VC

We use strawberries across our seasonal menus—folded into soft whipped cream, served over fresh scones, or paired with local cheeses and herbs for a savoury twist. In the warmer months, we love to make:

• Strawberry and mint salad with balsamic glaze
• Fresh strawberry tarts with a buttery shortcrust and vanilla custard
• Sparkling strawberry spritzes with local bubbles
• Grilled strawberries with basil sugar (yes, it’s a thing—and it’s divine)

But one of the most cherished ways we preserve their essence is through jam.

Nothing captures the spirit of Kumeu’s summer like homemade strawberry jam. It’s simple, delicious, and a guest favourite on our breakfast table all year round. A spoonful of it on warm toast or stirred through porridge brings the memory of sunny mornings and garden walks back in an instant.

Vineyard Cottages Strawberry Jam Recipe

This is our go-to recipe—simple, traditional, and full of flavour. It uses just three ingredients and no preservatives, because we believe the berries should do all the talking.

Kumeu Strawberry Jam
Makes approximately 4 x 250ml jars

Ingredients

• 1kg fresh, ripe Kumeu strawberries
• 800g white sugar
• Juice of 1 lemon

Method

1. Prepare the fruit: Wash and hull the strawberries, then slice them in halves or quarters depending on size. Place them in a large bowl and gently mash about half the fruit with a fork or potato masher. You want some texture, not a full purée.
2. Combine and macerate: Add the sugar and lemon juice to the bowl. Stir to coat the strawberries well. Cover and let the mixture sit for at least 1 hour—or ideally overnight in the fridge. This helps draw out the juices and intensifies the flavour.
3. Cook the jam: Pour the mixture into a large, heavy-based saucepan and bring to a gentle boil over medium heat. Stir frequently, skimming off any foam that rises. Let it boil steadily for 15–25 minutes, or until it thickens. You can test this by spooning a little onto a cold plate—if it wrinkles when pushed, it’s ready.
4. Jar and seal: Ladle the hot jam into sterilised jars, seal tightly, and allow to cool at room temperature. Store in a cool, dark place or in the fridge once opened.

The result is a jewel-toned jam that tastes like fresh-picked strawberries, with a soft set and just enough tartness from the lemon to keep it balanced. We serve it with homemade scones, swirl it through yoghurt parfaits, or simply dollop it on warm, buttered sourdough.

A Taste of Home, A Touch of Luxury

One of the joys of staying at Vineyard Cottages is slowing down and reconnecting with real, seasonal food. There’s a kind of luxury in the simple things—like a jar of homemade jam, made from berries picked that week just up the road, spread over toast while birds call from the trees outside.

Guests often ask if they can take a jar home, and we’re always happy to share. We also sometimes include our strawberry jam in seasonal pantry hampers and Christmas gift boxes, alongside our preserved lemons, herb salt, and vineyard chutneys.

When to Find the Best Strawberries

Kumeu strawberry season usually runs from late October to March, with peak sweetness around December and January. If you’re visiting us during that time, we’ll happily point you toward the best pick-your-own farms or supply you with a punnet from our favourite grower.

It’s the perfect way to spend a sunny afternoon—wandering through strawberry rows, filling your basket, and sampling the sweetness straight from the vine. And when you return to the cottages, the possibilities are endless: a strawberry tart, a garden cocktail, or a jam-making afternoon on the patio.

Come for the Wine, Stay for the Strawberries

At Vineyard Cottages, strawberries are a symbol of our connection to place, people, and season. They bring joy to our guests, colour to our plates, and sweetness to our stories.

So next time you visit, take a moment to enjoy one of life’s simplest luxuries—whether it’s picking strawberries, making jam, or simply enjoying the taste of Kumeu sunshine on a spoon.